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Brandon Capps of New Image Brews Better IPAs Through Chemistry
Episode 202
For Brandon Capps of New Image Brewing (Arvada, Colorado), the question of how to push more hop intensity in beer flavor and aroma, despite the inherently inefficient process of extracting those vital hop compounds in the weak alcohol solution of beer, pushed him down the rabbit hole of brewing with extracted terpenes. And the deeper he gets, the more excited he becomes about its prospect for reducing environmental impacts while also achieving intense and vibrant flavors.
In this episode of the podcast, Capps discusses:
- Using terpenes to overcome limits to saturation in hop extraction through dry hopping
- The impact of hop variety on the extraction process
- Singular terpene extraction versus full spectrum extract
- Improving solubility of extracted terpenes
- The upsides and downsides of hyper-efficient supercritical CO2 extraction
- The value of short and cold dry hopping
- Reducing vegetal matter in the dry hop to limit reabsorption of hop compounds
- Maximizing Thiol expression
- Malt choices that benefit hop expression
and more.
While the science is evolving and initial results are mixed, Capps has found some clear preferences, and offers his thoughts for brewers intrigued by this scientific approach to brewing.
*This episode is brought to you by: *
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Published on 4 years, 3 months ago