The New IPA

Scott's has been combing through peer-reviewed studies about hops for months, not to mention talking to their authors. If that's all the book was going to be it would be interesting, but he's going the next step and testing out the recommendations in split batches, getting lab test results, playing with interesting yeast strains and ingredients. The resulting beers have been delicious, and occasionally weird and surprising. Can't wait to read the finished product (hopefully a little before everyone else).

 

"Scott's has been combing through peer-reviewed studies..."

That is awesome news! I look forward to buying this book. There is a fair bit of information available on-line based upon demonstrations (as compared to genuine experimentation). It would appear that Scott's book will be on the next level.

Cheers to Scott Janish!!!!

 

The table of contents looks very enticing.

 

Sounds cool, and looks like it should have a lot of info that relates to beers beyond IPAs

 

Also, if he's wanting more information on hop related compounds, like terpenes and thiols, Nyseos in France and U. C. Leuven in Belgium have copious amounts of information regarding the profiles of different hop varietals/cultivars. There are also quite a few labs here in Canada and the US that are interested in the subject and have access to the mass. spec. and liquid chromatography instruments that are necessary for the comparative testing that he's referencing.

 

Thanks for posting

 

Fantastic! Also excited about Sapwood Cellars - didn't hear about that before. The beers coming out of that brewery will not suck.

 

I'm behind in my reading, and this will make me more so. Will buy a copy.

 

I think he needs to devote a chapter to "biotransformation conspiracy theories"

Seriously, sounds like a good read

 

U a Canuck?

 

Barry, he doesn’t use the terminology of “conspiracy theories” but Chapter 6 is entitled Biotransformations.

http://scottjanish.com/book-announcement/

Cheers!

 

I want a whole chapter of biotransformation conspiracy theories...or this book is dead to me

 

Looks like some high gravity reading. I think I'll partake in some session reading until it comes out. (The Jen Talley book was in my mailbox when I returned this week from a trip to Boulder).

 

How does it look? She was one of the technical editors for my book.

 

That didn't read quite right, did it?

 

My first impression is that it doesn't dive deeply enough, I regret to say. Hopefully more time with it will help me find some new insights and info.

 

Awesome! Can't wait to learn more about glycosides and bio transformation of hops.

 

Glycosides are, indeed, an interesting subject. However, most yeast species that we, as brewers, use, do not have or do not have the very active beta-glucosidase enzymes that are necessary to liberate the aroma and flavor active aglycones from the inactive glycosides. Even brettanomyces sp., which tend to be very enzymatically active, do not have the activity that was once thought.

In other words, glycosides are a neat subject IN THEORY, but much less so in the real world.

 

Interesting. Is this a new development or discovery? I just recently read about Chad Yacobsen's research (which admittedly could be dated by now) and the tests he did and heard him speak a little about it on the Sour Hour, and he mentioned (i am completely paraphrasing based on my recollection) that in using their mixed culture, they noticed a stark difference in the dry hop character they perceived from simcoe (and a few other varieties - maybe Amarillo and/or citra, as well). Instead of the typical tropical fruit and pine, they got lime (similar to sprite) or something along those lines.