We’re huge fans of this book, and it’s easy to see why. This isn’t just another brewing book; it’s a comprehensive, science-backed journey through the world of hops, aroma, and biotransformation. Written for brewers serious about their craft, The New IPA goes deep into the science of hazy IPAs and stands out as a must-read for anyone looking to elevate their hop-forward brewing game.
In this article, we’ll unpack the key insights from The New IPA, highlighting the detailed techniques and scientific findings that make it essential reading for any hazy IPA brewer. Whether you’re a homebrewer aiming to master hop aroma or a commercial brewer refining your recipes, this book offers an unmatched guide for brewing hazy IPAs that burst with flavor, aroma, and that sought-after hazy appearance. Our enthusiasm for Janish’s work can’t be overstated—it’s a game-changer.
Brewing hazy IPAs isn’t for the faint-hearted. It requires precision, an understanding of hop chemistry, and a willingness to experiment. Scott Janish’s The New IPA takes you on a journey through hop science, from compound structures and hop aging to advanced dry hopping techniques. For brewers who are serious about creating aromatic, juicy, hazy IPAs, this book is an invaluable resource that challenges traditional brewing methods and offers new, data-backed approaches to hop-forward brewing.
Our excitement about this book comes from its depth and its emphasis on science, which allows brewers to elevate their understanding of hazy IPAs. It’s packed with scientific insights, brewing experiments, and detailed techniques that help you optimize every aspect of your brewing process. If you’re as passionate as we are about perfecting your hazy IPAs, The New IPA is the ultimate book. Period.
Janish begins by laying out the foundational concepts of hop chemistry, offering an in-depth exploration of the compounds that make hops so unique. This chapter doesn’t just skim the surface—it covers everything from alpha acids, which contribute bitterness, to the more volatile essential oils responsible for hop aroma. Janish walks through each type of compound, explaining its role in the brewing process and how it impacts the final flavor of a hazy IPA.
Additionally, Janish explains the historical progression of hop research, helping readers understand how hop science has evolved over the years. He introduces the foundational concepts of hop chemistry in a way that’s easy to understand, even if you don’t have a background in science. This chapter sets the stage for the rest of the book, providing a solid framework that you’ll build upon as you move into the more advanced brewing techniques. It’s clear why we’re such huge fans of this book—Janish has a talent for making complex topics feel accessible.
Key takeaway: Understanding the chemistry behind hops is essential for mastering hazy IPAs, where hop aroma and flavor are the primary focus.
Hot-side hopping is one of the most effective ways to add depth and character to hazy IPAs, and Janish goes above and beyond to demystify this technique. This chapter covers a range of hot-side hopping methods, including traditional boiling, whirlpool hopping, and other advanced techniques. Janish explains how temperature and timing impact hop compound extraction, giving brewers the tools they need to get the most out of their hops without risking excessive bitterness.
Whirlpool hopping, a technique favored by hazy IPA brewers, gets special attention in this chapter. Janish provides data-driven insights into how long and at what temperature whirlpool hops should be added to achieve a balanced, fruity flavor profile without overpowering bitterness. He also explores how different temperatures can emphasize certain hop flavors over others, enabling brewers to tailor their process to achieve a specific taste profile. This chapter alone is a wealth of knowledge for those serious about perfecting hot-side hopping.
Key takeaway: Hot-side hopping is essential for capturing the fruity, tropical flavors that hazy IPA drinkers love, and understanding this process can help you achieve a more aromatic brew.
The importance of hop storage is often overlooked, but Janish dedicates an entire chapter to this critical aspect of brewing. He breaks down how hops degrade over time, explaining the chemical transformations that occur and how they impact flavor and bitterness. Surprisingly, Janish even discusses the potential benefits of aged hops—a concept not often associated with hazy IPAs, which typically focus on fresh, vibrant hop flavors.
Janish provides practical advice on storing hops to maximize their lifespan and maintain flavor potency. He delves into the science of hop oxidation and the conditions that can accelerate or slow down this process. For hazy brewers who are constantly experimenting, this chapter offers a fresh perspective on using hops at different ages to introduce unique, complex flavors to their beers. It’s a chapter that reveals the careful consideration Janish puts into every detail, which is one of the reasons we’re such fans of his approach.
Key takeaway: Proper storage and intentional aging of hops can add depth to your hazy IPAs and offer a new flavor profile.
A smooth, creamy mouthfeel is what sets hazy IPAs apart, and achieving it requires a delicate balance of ingredients. Janish goes deep into the science of water chemistry, covering topics such as sulfate-to-chloride ratios, mineral content, and the impact of different malts on mouthfeel. He provides a breakdown of the specific minerals that contribute to mouthfeel, explaining how sulfate adds crispness while chloride softens and enhances body.
Janish also discusses the role of adjuncts like oats and wheat, which add protein and help achieve the soft, pillowy texture that’s become a trademark of hazy IPAs. He shares data on how different malt and mineral combinations influence mouthfeel, offering specific recommendations for brewers who want to achieve that sought-after creamy, full-bodied texture. This chapter alone has made us huge fans of The New IPA, as Janish’s detailed explanations can make a noticeable difference in your brewing results.
Key takeaway: The right balance of minerals, water chemistry, and malt choices are essential for achieving the soft, creamy mouthfeel of a great hazy IPA.
The choice of base malts and yeast pitching rates can profoundly impact the flavor profile of hazy IPAs, and Janish devotes this chapter to exploring both. He breaks down how base malts like pale malt, pilsner, and Golden Promise affect the final taste of hazy IPAs, offering suggestions for malt pairings that enhance hop-derived fruitiness without overpowering it.
The chapter also covers yeast health and pitching rates in impressive detail. Janish explains how over-pitching or under-pitching yeast can lead to different flavor outcomes, helping brewers find the optimal balance for their desired profile. He discusses how yeast selection can boost or mask certain hop flavors, guiding brewers toward strains that enhance tropical notes without introducing unwanted esters. For those serious about optimizing their brewing process, this chapter is packed with useful insights that can elevate your hazy IPA.
Key takeaway: Base malt selection and yeast health are crucial for retaining the fruity, hop-forward character of hazy IPAs.
Esters and fusel alcohols contribute to the complexity of hazy IPAs, and Janish explores how to manage these compounds for a well-rounded flavor. He explains how fermentation temperature, yeast strain, and oxygen exposure affect ester and alcohol production, offering tips for controlling these variables to achieve balance.
Janish dives into the science of how esters contribute fruity, floral, and spicy notes that can complement or clash with hop flavors. He shares specific temperature ranges and fermentation practices that help brewers enhance ester production without creating overpowering flavors. This chapter is particularly useful for brewers seeking to balance fruity aromas with the bold hop character that defines hazy IPAs, and it’s a shining example of Janish’s meticulous approach to brewing science.
Key takeaway: Managing ester production adds a layer of fruity complexity that complements the hop flavors in hazy IPAs.
Dry hopping is essential for building aroma in hazy IPAs, and Janish goes above and beyond in his coverage of this technique. He explores the science behind dry hopping, explaining how timing, temperature, and contact time impact the final aroma. Janish also offers solutions to common issues like hop burn and excessive bitterness, helping brewers avoid the pitfalls that can arise with dry hopping.
In addition to covering traditional dry hopping, Janish delves into newer techniques like biotransformation dry hopping, where hops are added during active fermentation to create new, complex aromas. His data-driven approach to dry hopping is invaluable for hazy IPA brewers who want to maximize hop aroma without risking harsh or vegetal flavors. This chapter exemplifies why we’re such fans of this book—it’s packed with practical advice that can truly transform your hazy IPAs.
Key takeaway: Dry hopping can make or break a hazy IPA—understanding timing and technique is essential for optimal hop aroma.
Hop creep, the risk of re-fermentation from dry hopping, is a common challenge in hazy IPAs, and Janish dedicates this chapter to managing it. He explains how enzymes in hops can reactivate fermentation, potentially changing the flavor, carbonation, and stability of the finished beer.
Janish offers techniques to mitigate hop creep, such as reducing dry hop temperatures and adjusting contact times. He also discusses how to stabilize beer after dry hopping, ensuring that your hazy IPA maintains its intended flavor and carbonation levels. For brewers who have struggled with hop creep, this chapter provides actionable solutions that make The New IPA an indispensable resource.
Key takeaway: Hop creep can impact the consistency and stability of your hazy IPAs, making it essential to understand and control.
Biotransformation, where yeast interacts with hop compounds to produce new flavors, is a cornerstone of hazy IPA brewing, and Janish covers it in depth. He explains how specific hop and yeast interactions result in unique aromas and flavors, particularly when it comes to fruity, tropical notes that define hazy IPAs.
Janish also explores thiols, sulfur compounds that contribute to bold aromas when managed properly. By sharing techniques to encourage biotransformation, Janish empowers brewers to create complex, layered flavors that are otherwise difficult to achieve. This chapter is a must-read for hazy brewers looking to push the boundaries of flavor, and it’s yet another reason we’re such big fans of Janish’s work.
Key takeaway: Biotransformation is a game-changer for hazy IPAs, allowing brewers to unlock intense tropical flavors through yeast and hop synergy.
Cryo hops offer a concentrated form of hop aroma without excess bitterness, making them ideal for hazy IPAs. Janish explores how these hops can intensify aroma while maintaining a smooth mouthfeel. He shares insights on how to integrate Cryo hops into your brewing process, along with data on their impact on bitterness and aroma stability.
For hazy IPA brewers looking to achieve a potent aroma profile, Cryo hops present exciting possibilities. Janish’s tips on using Cryo hops effectively are invaluable, and they’re another example of why The New IPA stands out as a must-read resource for serious brewers.
Key takeaway: Cryo hops allow brewers to boost hop aroma without the “green” bitterness, making them ideal for hazy IPAs.
Hazy IPAs are defined by their cloudy appearance, and Janish dedicates these chapters to mastering and preserving that signature haze. He explains how factors like pH levels, protein content, and grist composition contribute to haze stability, offering solutions for brewers who want to maintain a consistent look in their hazy IPAs.
Additionally, Janish covers packaging and storage techniques that prevent haze from breaking down over time, ensuring that your IPAs look and taste their best for as long as possible. This attention to detail is one of the many reasons we’re such big fans of The New IPA—it’s a resource that addresses every aspect of hazy IPA brewing.
Key takeaway: Haze stability is critical for hazy IPAs, and understanding the science behind it helps brewers maintain quality over time.
In The New IPA: Scientific Guide to Hop Aroma and Flavor, Scott Janish dedicates his final chapter to the expertise of some of the most respected hazy IPA brewers in the industry. This chapter is a goldmine of practical tips, philosophies, and innovative techniques straight from the masters of hazy IPAs. Here, we break down the insights shared by Other Half, Prison City Pub and Brewery, Reuben’s Brews, Breakside Brewery, Bissell Brothers, Great Notion, and Janish’s own Sapwood Cellars, capturing the unique approaches and challenges each brewer faces in creating their signature IPAs.
Let’s dive into each brewer’s insights, revealing how they craft the hazy, juicy, hop-packed beers that IPA lovers crave.
Other Half Brewing, based in Brooklyn, New York, has become synonymous with cutting-edge hazy IPAs. Known for their bold flavors and boundary-pushing techniques, they share insights that reflect a balance of meticulous hop selection, innovative hopping schedules, and collaboration.
Key insights from Other Half Brewing
Takeaway: Other Half’s approach combines careful hop selection, staggered dry hopping, and collaboration to produce intensely aromatic, flavorful IPAs that set a high bar in the craft beer industry.
Prison City, a small brewery in Auburn, New York, has garnered national attention for their celebrated hazy IPAs, like Mass Riot. Known for a careful and precise approach, they focus on balancing flavors to produce IPAs that are as harmonious as they are bold.
Key insights from Prison City Pub and Brewery
Takeaway: By emphasizing precision in yeast management, oxygen control, and quality assurance, Prison City crafts balanced, consistent hazy IPAs with standout flavor and freshness.
Seattle-based Reuben’s Brews is known for their innovative hazy IPAs and collaborative spirit. Their approach to brewing hazy IPAs emphasizes experimentation and a desire to push boundaries with hop flavors and aromas.
Key insights from Reuben’s Brews
Takeaway: Reuben’s Brews’ commitment to experimentation, collaboration, and mouthfeel enhancement helps them create hazy IPAs with a unique, dynamic profile that stands out in the craft beer community.
Breakside Brewery, based in Portland, Oregon, is known for their hop-forward approach and commitment to layered flavors. They bring a structured, meticulous approach to crafting hazy IPAs, focusing on flavor balance and depth.
Key insights from Breakside Brewery
Takeaway: Breakside Brewery’s focus on layered hopping, hop quality, and drinkability results in hazy IPAs with depth, complexity, and an inviting softness.
Bissell Brothers Brewing, located in Portland, Maine, has developed a reputation for creating hazy IPAs that balance bold hop character with drinkability. Their approach focuses on harmony, ensuring that no single element overpowers the others.
Key insights from Bissell Brothers
Takeaway: Bissell Brothers’ commitment to balance, drinkability, and consistent yeast management results in hazy IPAs that are both flavorful and approachable.
Great Notion Brewing in Portland, Oregon, has earned a loyal following for their fruit-forward, intensely juicy hazy IPAs. Known for bold flavors, they embrace an experimental approach that emphasizes fruit-like hop profiles and a rich mouthfeel.
Key insights from Great Notion Brewing
Takeaway: Great Notion’s focus on fruit-forward hops, soft water profiles, and a willingness to experiment results in hazy IPAs with distinctive, bold flavors and a smooth, satisfying mouthfeel.
Sapwood Cellars, co-founded by Scott Janish himself, is located in Columbia, Maryland, and embodies many of the techniques and philosophies Janish shares in The New IPA. Their approach focuses on extracting maximum hop flavor and maintaining freshness in every batch.
Key insights from Sapwood Cellars
Takeaway: Sapwood Cellars exemplifies Janish’s scientific approach to brewing, using data-driven decisions, biotransformation, and oxygen control to create fresh, complex, and hop-forward hazy IPAs.
We’re huge fans of The New IPA because it’s a resource that will elevate your brewing skills. Janish combines cutting-edge hop science with real-world experience to provide a comprehensive guide to brewing the perfect hazy IPA. His insights on hot-side hopping, biotransformation, dry hopping, and haze stability are invaluable for brewers who want to create beers that stand out in the competitive world of craft beer.
Janish’s unique perspective as a brewer and scientist makes this book a must-read for those who want to master hazy IPAs. This isn’t just theory; it’s backed by experiments and practical applications, making it relevant for both homebrewers and professionals.
For brewers committed to achieving the ultimate haze, hop intensity, and mouthfeel in their IPAs, Scott Janish’s The New IPA offers the tools and insights needed to perfect your craft. Dive into this book to unlock the secrets of brewing hazy IPAs that are flavorful, aromatic, and irresistibly juicy.
