Craft Brewing Magazine
Podcast Episode 491: Brewing Scientists Tom Shellhammer and Cécile Chenot Are Changing How We Think About Older Hops
Through a series of projects and papers, these two respected researchers are shedding new light on how hops age, how variety impacts that aging, how conditions such as temperature and oxygen affect hops, and more. An important takeaway: There’s more life in two-, three-, or four-year-old hop lots than we may have previously thought.
Recipe: Opus Aeternum, the Neverending Boil
From South Africa’s Afro Caribbean and Soul Barrel breweries, this hefty barleywine of 17.5 percent ABV is based on a unique, experimental process involving a boil stretched out over six days.
Brewer’s Perspective: The Story Behind Cape Town’s “Neverending” Boil
A collaborative experiment between South African brewers led to a super-hefty barleywine of 17.5 percent ABV, via an unusual boiling process measured in days rather than hours.
Recipe: Newfoundland Hopped Perry
Newfoundland Cider shares this recipe for one of their small-batch perries, which undergoes a natural fermentation, ages on oak, and gets a final touch of Cascade and Centennial hops.
On Patience and the Pursuit of Perfect Perry
Perry is hard to find and hard to make, and neither the fruit nor the wildlife is likely to cooperate. Yet that challenge—along with perry’s distinctive character—is a big part of what makes it worth pursuing.