311: Shawn McIlhenney is Rebrewing the Family Legacy
Craft Beer & Brewing Magazine Podcast
Exploring Hop Selection and Brewing Techniques
The chapter delves into the use of Nelson and Nectaron hops in brewing, discussing their unique flavors and how they work together. It explores the benefits of first wort hopping, achieving bitterness in beer, and fermentation processes. Additionally, the chapter covers dry hopping techniques and the evolution of brewing trends over the years.
Ask most American brewers about their first experience with New Zealand hops, and nine out of ten will probably name one single beer—Alpine Beer’s Nelson. Alpine founder Pat McIlhenney was one of the early ones to import southern hemisphere hops, and it’s hard to speak about the hop now without acknowledging the importance of that singular beer. Son Shawn McIlhenney inherited his dad’s love of hops and experimentation, and today continues to push the limits of ingredients and techniques through McIlhenney Brewing.
In this episode, McIlhenney touches on:
- the evolution of San Diego IPA
- using enzymes to manage a flaked rye mash
- combining Nelson Sauvin and Nectaron hops for maximum effect
- first wort hopping for less aggressive bite
- blending whole leaf hops with advanced hop products like Incognito
- pushing the fine line between enough and too much
- selecting Southern hemisphere hops
- recipe considerations when scaling up to double and triple IPA
- avoiding the flavor effects of over-aeration
- rediscovering the personal joy of making beer
And more.
This episode is brought to you by:
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