Peaches and Quinoa Sour

Double Fruited with Two Seasons of Peaches Some recipes I brew are inspired by science and some beers inspire me to dig further into the science after they are brewed; this particular beer did both. The science of the recipe was inspired by research where early...

Researching New England IPA (NEIPA) Haze

A Look at Studies and Experimental Brew While I can’t say for certain what is causing the haze in NEIPAs, I can say that this is a good-faith effort that has been ongoing for many months, incorporating both brewing experiments as well as hours of reading through...

Dextrins and Mouthfeel

A Look at Studies and Experimental Brew with Tested Results   In this post, I summarize the literature I could gather on dextrins, focusing the research primarily on how dextrins may influence mouthfeel and brewing conditions that may favor dextrins. I then brewed an...

Funky Mango 100% Wheat Saison

This certainly wasn’t the 5-gallon half of the 10-gallon batch I was most excited about on brew day, but after losing the full keg of the NEIPA half to the bottom of my kegerator, I shifted my excitement to the Saison half quickly! Full keg of my 100% malted...

Lupulin Powder vs. Pellets Experiment

A Look at Studies and Outreach to Breweries Intense juicy and resinous hop flavor and aroma, less astringent vegetal flavors while using half the amount of hop material–I’m interested! In this article, I look at some of the research surrounding hops,...

Zero Hot-Side Hopped NEIPA | HPLC Testing for Sensory Bitterness

The latest hop research has revealed that you can, in fact, bitter your beer through dry hopping via humulinones and alpha-acids1. You can read more about humulinones from this previous post, which summarizes the latest research. This revelation made me curious what a...
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