- Jun 1, 2009
- Reaction score
- Washington, DC
Sure, that’s all true about Janish’s book.Just a reminder that his book came out in 2019 (3 years ago) and his research and processes he discusses from big name breweries were from even before that, assuming it took him atleast the 2 years to write the book so we can assume it’s 5 years or older. Thiols are not discussed and the researched that proved which hop compounds that can actually be biotransformed and the strains that can do it were also not solidified yet.
This is not to claim there is no reason to add hops during active fermentation, as I do know it does create a slightly different character from post. That said a lot of the movement away from it is due to advancements in equipment that allows minimal o2 exposure during dryhoping, that high krausen dryhoping causes hop creep and hop burn, and the accessibility of lupulin concentrated pelleted and other products.
But I’m also talking about a May 6 2022 interview (Craft Beer & Brewing Magazine Podcast - 237: Less is More as Surly’s Ben Smith Pursues Bigger Hop Flavor in Hazy IPA and a Refined Approach to West Coast IPA) with Surly’s head brewer that was very much focused on Thiols. He talks about learning about mash hoping from collaborating with other half and how it gets you thiol precursors without leaving junk in the beer like a whirlpool addition might. He’s talking about working with omega on new thiol centric yeast strains that haven’t been released yet. He might be describing a dry hopping method developed before learning of this stuff, and maybe that’ll change. But he seems cutting edge on thiols and at least right now still dry hops during fermentation on all his core NEIPAs.
The Roaring Table Interview was on from may 20, 2022. Craft Beer & Brewing Magazine Podcast - 239: Roaring Table Brews For Elegance, Simplicity, and Texture in Hazy IPA, Pilsner, and Mixed Fermentation I don’t recall a discussion of thiols.
I’m certainly not saying they’re right or you guys are wrong about dry hoping. I’ve never had their NEIPAs and have no idea what they taste like. I’m trying 100% post fermentation dry hopping myself with several batches right now.
Frankly, when I go around looking for harder research, and by that I mean interviews with pros or more technical paper type stuff, i often walk away thinking, “yeah, we’ve been on that in the HBT NEIPA thread for a long time”. I don’t post a lot but I’ve been following this since Braufessor started it. I think this is the best source of info for brewing these styles. Heck, I've got this evernote file where I collect things I read about NEIPAs and later use for recipe development. Half of it is screenshots of posts by @Dgallo @VirginiaHops1 and others.
But we’ve still all got to try it out for ourselves. We don’t all necessarily have the same ideal in mind. I've got something marinating along those lines that I'll share later regarding spelt malt.