Single-hop Saaz brewing is the most classical experiment in this series — brewing an all-Saaz Czech Pilsner is one of the oldest and most refined expressions of single-hop technique, and it has been practiced by Czech brewers for centuries.
Single-hop Nelson Sauvin brewing is the most distinctive and potentially polarizing experiment in the single-hop series — Nelson’s white wine-gooseberry-passion fruit character is genuinely unlike any other hop variety, and a single-hop Nelson Sauvin
Single-hop Amarillo brewing produces one of the most crowd-pleasing results in the single-hop series — Amarillo’s intensely orange-citrus-tangerine character is immediately likable in a way that Simcoe’s piney resin or Mosaic’s earthy complexity isn’
Single-hop Simcoe brewing is a West Coast IPA education in a single batch — Simcoe’s pine-passion fruit-dank character is the defining profile of the classic West Coast DIPA, and when you brew with nothing but Simcoe from bittering through dry …
Single-hop Galaxy brewing is the most rewarding single-hop experiment I’ve done — Galaxy’s diverse oil composition, high geraniol, and exceptional biotransformation response mean that an all-Galaxy beer changes character in ways that single-hop exper
Single-hop Mosaic brewing reveals the variety’s true complexity in a way that blended recipes obscure — Mosaic is often used as a “depth” hop alongside Citra in commercial NEIPAs, but when you remove Citra and let Mosaic carry the entire …
Single-hop Citra brewing is one of the most revealing experiments in homebrewing — Citra is widely used as part of blends in commercial NEIPAs, but brewing an entire batch with only Citra at every addition stage exposes exactly what this …
Biotransformation in hop dry hopping — the conversion of hop oil compounds by yeast enzymes during active fermentation — has moved from a curious brewing observation to a central technique in NEIPA brewing over the last decade.
Double dry hopping (DDH) became a commercial NEIPA standard practice in the mid-2010s, and triple dry hopping (TDH) followed as some breweries pushed further.
Whirlpool hopping and hop stands are two techniques for extracting hop flavor and aroma from additions made after the boil — both exploit the fact that significant hop oil extraction occurs at sub-boiling temperatures where aroma volatilization is lo