Cade Jobe, an innovative brewing contributor, joins Marshall to explore the evolving technique of dry hopping at yeast pitch in New England IPAs. They discuss how this method enhances hop aroma and flavor while examining the historical significance and impact of hops on beer production. The duo shares exciting brewing anecdotes, revealing unexpected results from taste tests on different dry hopping techniques. Their insights into CO2 dynamics also highlight the complexities of brewing, encouraging both experimentation and community engagement in the craft beer world.
The timing of dry hopping significantly influences the flavor profile of NEIPAs, prompting brewers to rethink traditional practices.
The A44 Kviking yeast blend thrives in hot fermentation, providing fruity characteristics ideal for summer ales and hazy IPAs.
An xBmt comparing dry hopping at yeast pitch versus later revealed no significant flavor difference, challenging established brewing notions.
Deep dives
A44 Kviking Blend Release
The A44 Kviking blend, which consists of three proprietary Kvike strains, is now available year-round for brewing enthusiasts. This blend excels in hot fermentation conditions, resulting in beers with vibrant fruity notes such as pineapple and guava. It is particularly recommended for styles like summer blonde ales and hazy IPAs, where a fruity fermentation character is desired. The ease of use of A44 means that brewers do not need to meticulously control fermentation temperatures; they can simply pitch the yeast and let the fermentation take place.
Understanding Dry Hopping Techniques
Dry hopping is essential for achieving the characteristic flavor and aroma of IPA, particularly for New England IPAs. The discussion delves into the timing of hop additions, emphasizing that when hops are added can significantly alter the beer's flavor profile. Traditional practices recommend adding dry hops after fermentation is complete; however, there is a growing awareness of alternative techniques, such as adding hops at yeast pitching. The podcast highlights that while certain practices have become dogma within brewing communities, they are starting to be re-evaluated based on recent research.
The Impact of Dry Hopping Timing
The pros and cons of adding dry hops at different stages of fermentation are explored, particularly with regards to yeast activity and flavor extraction. Adding hops at the peak of fermentation can enhance flavor while also minimizing oxidation, as the active yeast consumes any introduced oxygen. The conversation refers to methods that incorporate hops at various points, such as during the whirlpool, which can produce distinct results. Modern brewers are encouraged to experiment with these techniques to find their preferred outcomes.
Trial Testing Dry Hopping at Yeast Pitch
An interesting test was conducted comparing two batches of a New England IPA, one dry hopped at yeast pitch and the other four days into fermentation. This experiment aimed to assess whether the timing of dry hopping impacted the final flavor and clarity of the beer. Surprisingly, the batch dry hopped at yeast pitch was clearer than the traditional method, despite both batches receiving the same treatments. Eventually, sensory tests revealed no significant difference in flavor between the two beers, challenging preconceived notions about dry hopping timing.
Brewing Insights and Community Engagement
Listeners are encouraged to share their experiences with dry hopping techniques, as community engagement plays a critical role in advancing brewing knowledge. The podcast includes listener feedback and questions that spur additional contemplation on the topic of brewery practices and the science behind them. The hosts express excitement about the emerging experiments being done within the brewing community, as they believe these insights can foster better brewing practices. By inviting brewers to share their results, the conversation about hop utilization continues to grow.
Dry hopping is the technique used to impart IPA with fresh hoppy goodness, and while this was traditionally done toward the end of fermentation, brewers of modern IPA variants have been moving it up a bit. In this episode, contributor Cade Jobe sits down with Marshall to chat about the method of adding dry hop additions at yeast pitch and discuss the results of an xBmt on this topic.
The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.