The New IPA:
Scientific Guide to Hop Aroma and Flavor
Hops are complex and may contain 1,000 or more chemical compounds. For most of brewing history how these compounds interact with each other, different phases of the brewing process and different brewing ingredients has been a mystery and the use of hops has been more of an art form than a science. Author, home brewer, consultant and founder of Sapwood Cellars, in The New IPA: Scientific Guide to Hop Aroma and Flavor Scott Janish peels back the mystery and lays out the latest, most up to date information on hops and he goes beyond the essentials. He covers hop compounds - what we know and what we still need to know. He gives us the pros and cons of hot-side-hopping, how to store hops, hops and mouth-feel, how the grist, yeast, the base malt and the yeast pitch rate impact hop flavor perceptions. He discusses the role of esters and fusel alcohols on the perception of hop flavors and how they are impacted by fermentation temperature, trub, yeast nutrients, oxygen, and beer pH. He discusses all the latest findings on dry hopping dry hopping and bitterness and hop creep. Janish addresses the biotransformation of various hop compounds during fermentation and aging and he discusses how beer aging and bottle conditioning impact thiols. If you are looking for the latest information on Lupulin and cryo hops, Janish has a chapter on it. He also discusses the causes of haze in beer that you want to be clear and the stability of hazy IPA. He finishes with tips from commercial brewers. Any brewer - amateur or professional - who wants to step up their hop game, needs to read this book. If you want to learn the latest information on hops, read this book. At some points the book reads like a book in search of an editor but the level of information in the book far outweighs that criticism. I highly recommend it.