These archives are an attempt to organize the information shared in Hop Queries newsletters beginning in May 2017, and in a way that makes that information easier to find. They will always be a work in progress, but more so now because I’m still sorting through the first 77 issues.
Beginning with Vol. 7, No. 9, you will also find full newsletters here.
COMPOUNDS & TRANSFORMATIONS
– A thiol checklist, names included
– Thiolized yeast strains
– Biotransformations explained
– Synergy
PROCESS
– Matt Brynildson talks hop blending
– Hopfenstophen (dry hopping)
– Dry hopping and hop creep
– The inefficiency of dry hopping
– Reusing spent dry hops
– What makes hazy IPAs hazy?
– Dip hopping
– Microdosing
– Late hopping and sensory profiles
– The myth of first wort hopping – Part 1
– The myth of first wort hopping – Part 2
BITTERNESS
– Quality of bitterness
– Tracking IBU
– Hop aroma and perceived bitterness
– Altitude has a bitterness problem
AGRICULTURE & AGRONOMY
– Peter Darby unites the past and future
– 3 hop breeders look to the future
– Some hops are ready for climate change; some are not
– Measuring the carbon footprint of different cultivars
– Tom Nielsen’s favorite hop
– Maximum residue levels
– Hop terroir
– The art and science of picking windows
– Maturity and dry hop aroma
– Root age and hop quality
– How to measure dry matter
– Early bloom
– Medusa has left the hop yard
JUST FOR FUN
– Sheep and New Zealand hop farming
– When Blatz made fresh hop beer