Connor Casey and Tim Sciascia of San Francisco’s Cellarmaker Brewing have a well-earned reputation among peers as savants when it comes to hops. From the colorful descriptive language they’ve developed for describing hop attributes, to the tightly iterated processes around blending hops lots, they’ve developed ideas and techniques around hops use that has influenced the way other brewers now brew.
In this episode, they share some of that hard-earned hops knowledge, touching on a wide range of subjects including:
Approaching brewing like certain chefs approach cooking, with inspiring ingredients that value quality and experience over consistency
Building beers around unique lots of hops, with specific and unrepeatable flavors
Selecting hops for “grit” that will punch harder in a beer
Understanding how stored hops evolve and change throughout the year, even under cold storage, never producing the same beer twice
The impact of hops processing on the expression of hops flavors
Understanding “bag appeal” and how it’s not a perfect indicator of hops flavors in finished beer
Working with challenging Southern hemisphere hops
The all-or-nothing nature of Sabro
Making difficult decisions to throw away expensive hops that don’t meet expectations
and more
“The beer you drink in March with all the hops that were harvested six months ago—you will never experience that exact flavor even with those same lots of everything, same brewer, same system,” says Casey. “If you [make and] drink that same beer in September, it is not the same. [Hops] are evolving. Some varieties might get better, some just get different. That moment is fleeting, so enjoy that experience.”
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