Peaches and Quinoa Sour

Peaches and Quinoa Sour

Double Fruited with Two Seasons of Peaches ome 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...

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Vanilla Russian Imperial Stout

Vanilla Russian Imperial Stout

Rich and Boozy Winter Beer o be completely transparent, I don't entirely know what I'm doing here. I can only think of four beers I've made that have been over 20 SRM. Also, in recent...

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Pale Wheat Sour with Concord Grapes

Pale Wheat Sour with Concord Grapes

This fall I have been impressed with some Maryland grown concord grapes that I've been able to get at a local farmers market. The "grape" flavor is so intense and sweet that I've been eating them like candy. Since I always have beers aging and souring,...

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Headspace & Hazy IPA Oxidation

Headspace & Hazy IPA Oxidation

Working on a book, I've decided to brew a few hop-related experiments and utilize lab testing to accompany the sensory information in areas I couldn't find enough existing academic research. One such trial was to test whether or not yeast pitch concentrations affects...

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Book Announcement!

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...

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Dextrins and Mouthfeel

Dextrins and Mouthfeel

A Look at Studies and Experimental Brew with Tested Results   n this post, I summarize the literature I could gather on dextrins, focusing the research primarily on how dextrins may influence mouthfeel...

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Funky Mango 100% Wheat Saison

Funky Mango 100% Wheat Saison

his 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...

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Check Out My Book!


The New IPA: Scientific Guide to Hop Aroma and Flavor

In the NEW IPA, Scott Janish scours through hundreds of academic studies, collecting and translating the relevant hop science into one easily digestible book. Through experiments, lab tests, discussions with researchers, and interviews with renowned and award-winning commercial brewers, the NEW IPA will get you to think differently about brewing processes and ingredient selection that define today's hop-forward beers. It's a must-have book for those that love to brew hoppy hazy beer and a scientific guide for those who want to push the limits of hop flavor and aroma!

Available in paperback, ebook, and audiobook on Amazon! Also available in iTunes and the Google Play Book Store!

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