The goal of many modern brewers, particularly those who fancy styles like American pale

ale and the myriad versions of IPA, is to pack as much hopperoma and flavor into their

beer as possible without creating a bitter or grassy mess.

Now over the years some unique methods have been developed that make this more possible.

You're listening to the Brullosophy podcast,

I'm your host Marshall Schott, and joining me today is contributor Jason Cypriani to chat about one such technique that's become quite popular both with professionals and home brewers lately. Yeah, we're talking about hop stands today. It's an exciting topic.

You know, if you want to make a dank or juicy IPA,

odds are you're going to do a hop stand or a whirlpool

after the boil is finished.

And there are some things to consider. We'll get into that stuff here in a little bit.

Yeah, one of the things about the whole hop stand and we'll talk about what exactly a hop stand is and

contrast it to all of the other terms that people use for basically the same thing here in a bit.

But one of the things about it is it doesn't really,

it matter what style of hoppy, paleish ale you're making.

I guess it doesn't even have to be pale it's a technique that

seems to be pretty universally accepted as contributing more in the way of hop

character to beer yeah right and specifically, and specifically in aroma. You really go doing this for flavor and primarily aroma.

Right, right. Pack that so that when you open your bottle or you pour it off your tap the first thing that hits your nose is that

delectable hop aroma. Well I remember the first IPA I ever made it had a huge 60 minute

edition. It's really laughable for me to think about. I think there was maybe one or two more later kettle

editions. Certainly no hop stand and definitely no dry hop.

Yeah, yeah, yeah, yeah, I think the first IPA I made had maybe a 60, a 30 and a 15 and it was oh man this is a great IPA and then once you know start

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