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Brewing guides
In-depth guides on hops, dry hopping, beer styles and brewing technique — from the Hopedia hop encyclopedia.
Single-Hop Beers: Designing a Beer That Actually Teaches You a Variety
A single-hop beer only teaches you something if the recipe gets out of the way. Grist, water, yeast, dosage in g/L and timing — with numbers from 329 varieties.
ReadHop Terroir: How Growing Region and Climate Shape Aroma
Latitude, soil and daylength measurably shift alpha acids, oil load and oil composition. Hard numbers from 329 varieties, plus what terroir means at the kettle.
ReadHop Forms Compared: Whole Cones, T-90 Pellets, and Extracts
Cones, T-90 pellets, T-45, CO2 extract and cryo compared with real numbers: utilisation, loss, dosing math and which form suits which hop chemistry.
ReadCryo Hops & Lupulin Powder: A Brewer's Guide to Concentrated Hop Products
How lupulin powders are made, what the 2x concentration factor really means, and how to recalculate dosage, IBU and beer loss — with real numbers.
ReadHopping a Hazy IPA: Late Additions, Biotransformation, and Soft Bitterness
A numbers-first guide to hopping hazy IPA: whirlpool temperatures, g/L dosages, cohumulone targets, oil loads and a dry-hop schedule that avoids hop creep and grassiness.
ReadIBU Explained: How Bitterness Is Calculated — and Why It Doesn't Always Match What You Taste
What IBU actually measures, the Tinseth math behind your software's number, realistic utilisation figures, and why a 60 IBU beer can taste softer than a 35 IBU one.
ReadHop Essential Oils: Myrcene, Humulene, Caryophyllene & Linalool Explained
What myrcene, humulene, caryophyllene, farnesene and linalool actually do in the kettle and the fermenter — with percentile data from 329 hop varieties.
ReadNoble Hops Explained: Saaz, Hallertau, Tettnang & Spalt
What "noble" actually means in numbers: alpha acids, cohumulone, oil totals and humulene ratios for Saaz, Hallertau Mittelfrüh, Tettnanger and Spalt — with dosing math.
ReadFirst Wort Hopping: What It Is, How It Tastes, and When to Use It
First wort hopping in numbers: real IBU yield, dosage in g/L, which oil profiles survive, and how the classic FWH varieties rank against 329 hops in the Hopedia corpus.
ReadHow to Substitute Hops in a Recipe: Matching Alpha Acids, Oil Profiles, and Aroma Descriptors
A number-driven method for swapping hops: recalculate by alpha acid for bitterness, match oil load and myrcene share for aroma, and check cohumulone before you brew.
ReadWhirlpool & Hop Stand Additions: Temperature, Isomerization, and Pure Aroma
How hot-side aroma additions really work: isomerization rates by temperature, realistic IBU yields, dosage in g/L, oil math, and variety choices backed by 329-hop data.
ReadHow to Store Hops to Preserve Aroma: Oxygen, Temperature, HSI, Vacuum Packing & Shelf Life
Oxygen, heat and time destroy alpha acids and oils. Real numbers on HSI, storage factor, vacuum packing and how long your hops actually last.
ReadDry Hopping Explained: Timing, Dosage, Temperature, and Avoiding Grassy Off-Flavors
Contact time, grams per litre, temperature and oxygen — the four variables that decide whether your dry hop smells like fruit or like lawn clippings.
ReadAlpha Acids in Hops: The Science Behind Bitterness
What alpha acids actually are, how isomerisation makes bitterness, and how to use real numbers — utilisation, cohumulone, IBU maths — at the kettle.
ReadAroma vs. Bittering Hops – Key Differences Every Brewer Should Know
What actually separates aroma from bittering hops: alpha acids, cohumulone, oil load and farnesene — with hard numbers from a 329-variety database.
ReadDry Hopping Summer Ales for Maximum Citrus Aroma
Exact dry-hop rates, timings and temperatures for citrus-forward summer ales — with alpha, oil and myrcene figures benchmarked against all 329 hops in Hopedia.
ReadCitra Hop Profile: Aroma, Dosage Rates, and Use in NEIPA and American Pale Ale
Citra in numbers: 10–15% alpha, 60–70% myrcene, near-zero farnesene. Dosage tables for NEIPA and APA, whirlpool temperatures, and how it ranks in a 329-variety database.
ReadWhich Hops for Irish Stout? A Practical Guide to Varieties and Dosing
Irish stout needs one clean bittering charge, 30–45 IBU and almost no aroma hop. Which varieties, how many grams per litre, and what the numbers say.
ReadDry Hopping a NEIPA Step by Step: Timing, Dosage Rates, Temperature, and Avoiding Hop Creep
A number-driven protocol for dry hopping New England IPA: exact g/L, gravity windows, temperatures, contact times, and how to keep hop creep from bottling you a grenade.
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