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It\u2019s one thing to make great beer, it\u2019s another thing to do it consistently, and it\u2019s another thing entirely to maintain such a high standard for three decades. But take a look at Odell Brewing\u2019s medal history at the Great American Beer Festival, and one thing is apparent\u2014they started strong, and never let off the gas. From their first medal in 1991 (their second year of business) through their most recent in 2019 (20 medals total), they\u2019ve built a reputation for making quality beer, and Chief Operating Officer Brendan McGivney has been there for much of that history.

Today, McGivney oversees the brewing side of the business, and has earned a reputation for his hops savvy\u2014a useful skill set for a brewery with a flagship IPA that remains its best-seller today, thirteen years after it won its first GABF gold medal in the IPA category.

In this episode, McGivney steps up to the mic for the first time, sharing thoughts on hops choices, blending, iteration, shipping, selection, processing, and agriculture.

\u201cOne of the reasons we\u2019ve been so successful with some of our hoppy beers is that we\u2019re not so stringent on [recipe],\u201d says McGivney. \u201cIPA started with three hops, and [now] IPA has nine hops in it. Every year we\u2019re fading some in and out, based on the performance of that crop year. You want to maintain the flavor profile of the brand. And you can do that with lots of different hop varieties. If you\u2019re a good brewer, you don\u2019t need to rely on the two that you built your recipe on.\u201d

McGivney dives into Odell\u2019s approach to building recipes that connect with the agricultural interests of hops growers, for relationships that benefit everyone. He discusses their finicky approach to getting the most out of hops, from cold shipping through fresh grinding (\u201cOxidation comes down to temperature and time, so if you can keep your temp down, you can extend your time. It\u2019s that simple.\u201d) The discussion turns to hops varietal interaction, and the way smaller amounts of certain hops highlight and balance the big characters of others. He also delves into hopping techniques, from the \u201ccool pool\u201d to hopback to hammer mill, and how those processes impact the flavor of finished beer.

The conversation closes by touching on pandemic drinking and brewing trends\u2014beer drinkers\u2019 shrinking appetite for rampant experimentation, and the search for comfort in familiar, trusted brands.

This episode is brought to you by:

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Hopsteiner (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.

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Brewers Publications (https://www.brewerspublications.com):
\nThis episode is brought to you by Brewers Publications, publishers of \u201cHistorical Brewing Techniques: The Lost Art of Farmhouse Brewing\u201d by Lars Marius Garshol. Equal parts history, cultural anthropology, social science, and travelogue, \u201cHistorical Brewing Techniques\u201d describes Northern European farmhouse brewing and fermentation methods that are vastly different from modern craft brewing. Order your copy of Historical Brewing Techniques today at BrewersPublications.com.

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