Book Announcement!

The New IPA: Scientific Guide to Hop Aroma and Flavor I’m excited to announce that for the last year I’ve been researching and writing a scientifically-driven book specific to brewing hoppy beers, with a working title of “The New IPA: Scientific Guide to...

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...

Sapwood Cellars: Maryland Brewery in Planning!

Like a lot of homebrewers, I’ve given a lot of thought to opening a brewery. I’ve spent an enormous amount of time running different scenarios out both in my head and on paper on what it might take to accomplish the goal while still keeping my sanity. It...

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...

Mélange Sour Blend, Jarrylo Dry Hops, With a Bottle of Chardonnay

What I love about sour beer brewing is how it forces me to completely change my approach and expectations. Unlike brewing hoppy beers, where the end goal remains relatively constant and every process step is calculated and researched, sour beers evolve at their own...
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