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The New IPA: Ch. 3

 Hop Storage

This was a shorter section in comparison to its predecessors. Nonetheless, Janish plucked studies and anecdotal evidence to create a composite of aged hops in IPAs. I'm not delving too deep into this section but the main takeaways are ... 


  • Myrcene (green, resinous hydrocarbon) drops significantly in aged hops. 
  • Noble hops such as Fuggle, Hallertau Mittelfruh, Willamette, Styrian, and Tettnang develop hoppiness potential as they're aged. 
  • Cascade, Brewers Gold, and Galena lose impact potential with age.
    • Interestingly, Cascade-hopped beers paneled better when using aged hops compared to fresh hops. Janish astutely points out the contradiction between research and practical application.
  • The whirlpool may be the best place to use aged hops in Juicy IPAs. 
    • Additions to the whirlpool allows survivable compounds to transfer to the final wort. From there, the fruity esters from aged hops can unite with the yeast to biotransform into a flavor blast of sweet fruits, think pineapple and melon.
  • Aged hops smell rancid, sweaty, or cheesy, and are often associated with Belgian Lambics.
  • Polyphenols can be harsh and astringent to certain palettes. Oxidized hops lose polyphenols. One study found 30-40% reductions in Czech hops when aged for a year.
  • HSI (Hop Storage Index) under 0.3 indicates freshness. 0.3-0.35 indicates slight oxidation that's still within acceptable use range. 0.35-0.4 HSI indicates heavily oxidized hops


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