Slightly dryer than the Chiswick, this English classic will create a touch of esters and leave a hint of residual sweetness and malt backbone. Complements hop forward beers very well with many brewers choosing this for juicy New England IPA. Great for English bitters, browns and pale ales. Performs its’ best in very well oxygenated wort.
Scott Janish scours through hundreds of academic studies, collecting and translating the relevant hop science into one easily digestible book. Through experiments, lab tests, discussions with researchers, and interviews with renowned and award-winning commercial brewers, the NEW IPA will get you to think differently about brewing processes and ingredient selection that define today’s hop-forward beers. It’s a must-have book for those that love to brew hoppy hazy beer and a scientific guide for those who want to push the limits of hop flavor and aroma!