MBAA TQ https://doi.org/10.1094/TQ-58-1-0402-01 | 
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Scott Janish. Sapwood Cellars, Columbia MD 21045, U.S.A.
Abstract
Although Sapwood Cellars, located in Columbia, MD, is only 3 years old, we have been using the latest hop-related science as a guide to experiment with our dry hopping methods and procedures. Whether it is targeting a specific profile from a variety by dry hopping mid-fermentation or looking at ways to improve our hop oil extraction efficiency, the science has been instrumental in directing our focus. I spent 2 years researching a book published in 2019, The New IPA: Scientific Guide to Hop Aroma and Flavor, and continue to stay up-to-date on the latest papers focused on brewing hop-forward beers. This guide is a collection of what I have learned to date through the research, experience on the commercial scale, and tips from other experienced experts in the brewing industry.
