Answers to the most common questions from brewers, plus articles from our LinkedIn content diving deeper into hop science and the economics of extraction.
Deep dives from our LinkedIn content — the research, the economics, and the science that nobody else in the hop industry is publishing.
What happens to hop compounds between the field and your fermenter — and why green cones at harvest smell like a completely different plant than the pellets in your bag.
Beer absorption, tank time, disposal, inconsistency — a mid-size brewery running 100 dry-hopped batches a year is losing $150K-$300K in beer they brewed and never sold.
Drop your extract in a glass of water. Does it dissolve or float? That one test tells you more about your extract than any spec sheet ever will.
Idle tanks, unused capacity, and a market full of consumers waiting for products your equipment can already make. The shift from beer company to beverage production facility.
5-6 men control 75%+ of US hop production. Proprietary varieties dominate acreage. Public domain farmers are being squeezed out. The power structure nobody discusses.
In 10 years, brewers won't buy "Citra." They'll buy specific terpene ratios — consistent, repeatable, and owned by their brewery. Variety names are just the beginning.
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