133: New Belgiums Ross Koenigs Takes an Analytical Approach to Hops and Cannabis
Hazy IPA is all the rage, but what\u2019s actually going on when brewers pile many pounds per gallon of dry hops into a tank still in active fermentation? It\u2019s one thing with a homebrew-scale fermenter to take a flyer and do it, and it\u2019s riskier to do it in a typical craft brewery\u2019s 15-, 30-, or even 60-bbl fermenter. But what happens when you fill a 2000 hectoliter (1700 bbl) fermenter with hazy wort and an enormous pitch of London Ale 3, then dry hop with pellets that measure as much as a ton?
\n\nNew Belgium Brewing reduces the guesswork and risk by taking a highly analytical approach, looking at how compounds in hops undergo transformation through the fermentation and dry hopping process. In this episode, Brewing Innovation Specialist Ross Koenigs dives deep into what the brewery has learned by extensive quantitative testing throughout the hopping and biotransformation process. Additionally, he discusses everything from their innovation process, to the challenging of scaling for production, the impacts of lesser-known hops compounds (such as polyfunctional thiols) on hops flavor and aroma, how biotransformation impacts specific hops like Citra, Mosaic, and Chinook, how California ale yeast makes for the perfect biotransforming yeast, and much, much more.
\n\nKoenigs is currently at work on a book on using Cannabis in brewing (that\u2019s \u201cBig \u2018C\u2019 Cannabis\u201d including industrial hemp, not just the psychoactive kind), and teases some of what New Belgium learned through the development process for their groundbreaking beer The Hemperor. The episode then closes with a discussion of New Belgium\u2019s new Sour IPA and the process behind designing a juicy and hazy IPA that is then blended with a component of golden sour from New Belgium\u2019s famed foeder forest. Timing and acidity levels are crucial in achieving ideal hops expression in these beers.
\n\nThis episode is brought to you by:
\nG&D Chillers (https://gdchillers.com): Nearly 2,000 breweries across the US, Canada & Mexico partner with G&D Chillers. Innovative, Modular Designs and no proprietary parts propel G&D ahead as the premier choice for your glycol chilling needs. Breweries you recognize\u2014Russian River, Ninkasi, Jack's Abby, Samuel Adams and more\u2014trust G&D to chill the beer you love! Call G&D Chillers to discuss your project today or reach out directly at GDChillers.com.
Old Orchard (https://www.oldorchard.com/brewer): Old Orchard supplies craft juice blends from the heart of Beer City USA. As the industry blending experts, they supply major national brands and growing breweries alike. They've been the best-kept juicy secret in craft beverage for years, but now the secret's out. Breweries across the board are experiencing a seamless transition to Old Orchard as their new juice supplier. So hop aboard the Old Orchard fruit train; their sample kit starter pack is waiting for you at www.oldorchard.com/brewer.
\n\nHopsteiner (https://www.hopsteiner.com): This episode is brought to you by Hopsteiner\u2013your premium hop supplier dedicated to delivering quality hops and hop products in every package. Visit Hopsteiner.com for a complete list of offerings or select \u201cshop hops\u201d to start ordering today.
\n\nFermentis (https://Fermentis.com):
\nFermentis is the obvious choice for beverage fermentation. They\u2019ve provided the beer industry, from large and small breweries to homebrewers, with the best fermentation yeasts since 2003. Their yeasts are easy to use\u2014 just pitch your Fermentis yeast directly into your wort, no rehydration necessary. To learn more about how Fermentis can improve the quality of your fermentation, and for the latest on their exciting new product releases, visit Fermentis.com.
Brewers Publications (https://www.brewerspublications.com):
\nThis episode is brought to you by Brewers Publications, publishers of \u201cSmall Brewery Finance\u201d by Maria Pearman, \u201cHow to Brew\u201d by John Palmer, and the forthcoming \u201cHistorical Brewing Techniques\u201d by Lars Marius Garshol. Established in 1986, Brewers Publications has published more than 50 books of enduring value for amateur and professional brewers alike. Visit BrewersPublications.com today to browse the complete catalog of books and ebooks.