The New IPA: Scientific Guide to Hop Aroma and Flavor
by: Scott Janish
Homebrewers love putting copious amounts of hops in their IPAs no matter which type of IPA it is. While many of the topics in this book covers overarching knowledge about hops and their utilization for any type of IPA you plan to brew, The New IPA book focuses on hazy IPAs. This is not necessarily for someone brand new to brewing, the expectation is that you have some experience brewing due to some of the advanced hop concepts covered. You’ll still learn a lot no matter what your experience level, but having some experience homebrewing will inevitably accelerate your understanding and implementation of the concepts and recommendations.
The New IPA: Scientific Guide to Hop Aroma and Flavor begins by covering the history of hop research and explains hop compounds and types of products; pellets, cones, extracts; as a guide for the rest of the book. After the basics, the book starts exploring hot-side hopping, hop storage and aging and the impact on flavor, water chemistry specific to hazy IPAs, grist selection and yeast pitching rates, esters and alcohol production during fermentation and the impact on hops, dry hopping and biotransformation, lupulin powder better known as Cryo Hops®, science behind why hazy IPAs are hazy, oxidation, and lastly secrets and lessons learned from some of the best hazy IPAs brewers from around the country.
This book is packed with tons of well research information, facts, ideas, techniques, and tips from one of the leading hop experts in the beer field today. Scott does an amazing job and for any hop lover, both brewer and drinker, this is a must read. Grab this book and in no time you’ll be making some of the best IPAs you never thought you could.
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!