Of the four main ingredients that go into pretty much every batch of beer, there is one that seems to get the most focused.

To the point, it's led to the creation of a handful of modern styles, or perhaps spins on a a classic style is more accurate there. Anyway, you all know what I'm talking about, hops. And in order to get the most out of them, brewers have come up with some clever techniques for using them. This is the Breelosophy podcast. I'm your host, Marshall Shot. And I'm joined by contributor Andy Carter on this episode to go over a couple of these methods.

Yeah, I think if you think of American brewing and home brewing in the last 20 years, it's defined by hops. Hops have accelerated the American IPA, pale ale, now hazy IPA, and all

the derivatives thereof. And hops are the key part of this. And utilizing hops for their

maximum flavor, not just their

bitterness is key to all these styles. Absolutely. Now, well, I might lean a little bit more

heavily into less assertive styles like pale lager and British ale. I definitely love a good hoppy

pale ale and IPA. In fact, my go-to currently is Sierra Nevada's Celebration L, which if you have not had any yet this season. It is the best. Go get you some. It is great. I can't be certain, but I'm pretty confident Sierra Nevada employs the use of dry hopping and possibly hop stands as well. And I look forward to going over the results of an experiment we did comparing those two methods. All right, if you're a fan of this show and you'd like to receive a reward for your support,

please consider becoming a patron of Brewlossophy over at patreon.com slash brewlossify,

where you make a small pledge and receive rewards like access to unpublished contributor recipes,

unique discounts at Yakima Valleyhops..com and an invitation to a monthly live

brewday with a Brulosophy contributor or a live Q&A with somebody in the brewing world.

You can learn more about all of the rewards we offer for your support over at patreon.com

slash brewlossophy.

Huge shout out to all of our current patrons for helping us to continue producing this content.

We could not do this without you. And if you wouldn't mind letting us know what you think about this show by leaving a rating and review in Apple Podcast or wherever it is you listen to podcasts, we'd appreciate that as well, as it helps those who haven't heard of us yet to more easily find the show. Plus, we really do appreciate knowing what you think. Feedback is brought to you by Clawhammer Supply, who are known for their incredible all-in-one electric brewing systems. I've brewed on both their 120 and 240-volt systems, and I'm telling you these things are awesome. Efficient, easy to use with a relatively small footprint. You are not going to be disappointed with one of these units, plus the guys behind the company run an amazing YouTube channel, which you can find by searching YouTube for Clawhammer Supply. If you're in the market for electric brewing gear, or even just reasonably priced kettles and other gear, make sure to check out what clawhammer supply has to offer at ClawhammerSupply.com. And don't forget to let them know Bruelosophy sent you when you're checking out. That's clawhammer supply.com.

Listener and friend of Brulosophy, Havo Morillo, wrote in with some feedback after listening to

Episode 89, where we focused on fermenting with Kettle Trub. Havo said, when you mentioned where

brewers get the idea that less troub is better, it reminded me of something I read in a treatise on the brewing of

beer by E. Hughes written all the way back in 1796. When talking about the advantages of having a false

bottom, he says, the false bottom will drain grains drier than the tap vase. And in the fixed bottom,

there will be a sediment left, which with one bottom only would

...