Single-hop Cascade brewing is the most historically significant experiment in this series — the original American craft hop, the variety that changed what beer could taste like, and still one of the best single-hop showcases available.
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.