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From Sapwood Cellars in Columbia, Maryland, here’s a homebrew-scale iteration of their ever-evolving, Azacca-and-Citra-powered hazy double IPA, Pillowfort. Note the mash hops and cold dry hopping—two signatures of the Sapwood Cellars method.
Back when he was still homebrewing, Scott Janish started digging into academic research about hops in a quest to improve his IPAs—and he began blogging about what he learned. Later, he gathered those findings into The New IPA: A Scientific Guide to Hop Aroma and Flavor, one of the most influential brewing books of the past decade. Now, at Sapwood Cellars—which he cofounded with fellow author Michael Tonsmeire—the IPAs are expressions of what they’ve learned, and what they continue to learn as they tinker with every aspect of process and ingredients.
For much more about Janish’s research-based approach to brewing IPA, check out his video course, A Scientific Look at Hop Aroma and Flavor. Also be sure to check out Tonsmeire’s own course, The Mad Fermentationist’s Practical Guide to Brewing with Fruit. Finally, for more from this duo on their iterative approach to brewing at Sapwood Cellars, don’t miss Podcast Episode 270: Sapwood Cellars Turns Research Into Creative Practice with Hoppy and Wild Beers.
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%