Course Reviews

Christopher Buccheri

“This course does an excellent job summarizing some of the key findings of Scott Janish's book, "The New IPA", and highlights how they actually use this information to make world class IPAs at Sapwood Cellars. Anyone interested in crafting better I...”

→Read More

“This course does an excellent job summarizing some of the key findings of Scott Janish's book, "The New IPA", and highlights how they actually use this information to make world class IPAs at Sapwood Cellars. Anyone interested in crafting better IPAs would benefit from this course!”

→Read Less

Gary Forney

“Very well-presented and relevant information/considerations for all avid home brewers of hoppy beer styles. Highlights many of the topics covered in “The New IPA””

“Very well-presented and relevant information/considerations for all avid home brewers of hoppy beer styles. Highlights many of the topics covered in “The New IPA””

→Read Less

Klaus Tscherne

“Must watch for every homebrewer who's into Hazys. 10/10”

“Must watch for every homebrewer who's into Hazys. 10/10”

→Read Less

Christopher Buccheri

“This course does an excellent job summarizing some of the key findings of Scott Janish's book, "The New IPA", and highlights how they actually use this information to make world class IPAs at Sapwood Cellars. Anyone interested in crafting better I...”

→Read More

“This course does an excellent job summarizing some of the key findings of Scott Janish's book, "The New IPA", and highlights how they actually use this information to make world class IPAs at Sapwood Cellars. Anyone interested in crafting better IPAs would benefit from this course!”

→Read Less

Gary Forney

“Very well-presented and relevant information/considerations for all avid home brewers of hoppy beer styles. Highlights many of the topics covered in “The New IPA””

“Very well-presented and relevant information/considerations for all avid home brewers of hoppy beer styles. Highlights many of the topics covered in “The New IPA””

→Read Less

Klaus Tscherne

“Must watch for every homebrewer who's into Hazys. 10/10”

“Must watch for every homebrewer who's into Hazys. 10/10”

→Read Less

Christopher Buccheri

“This course does an excellent job summarizing some of the key findings of Scott Janish's book, "The New IPA", and highlights how they actually use this information to make world class IPAs at Sapwood Cellars. Anyone interested in crafting better I...”

→Read More

“This course does an excellent job summarizing some of the key findings of Scott Janish's book, "The New IPA", and highlights how they actually use this information to make world class IPAs at Sapwood Cellars. Anyone interested in crafting better IPAs would benefit from this course!”

→Read Less

Gary Forney

“Very well-presented and relevant information/considerations for all avid home brewers of hoppy beer styles. Highlights many of the topics covered in “The New IPA””

“Very well-presented and relevant information/considerations for all avid home brewers of hoppy beer styles. Highlights many of the topics covered in “The New IPA””

→Read Less

Klaus Tscherne

“Must watch for every homebrewer who's into Hazys. 10/10”

“Must watch for every homebrewer who's into Hazys. 10/10”

→Read Less

Christopher Buccheri

“This course does an excellent job summarizing some of the key findings of Scott Janish's book, "The New IPA", and highlights how they actually use this information to make world class IPAs at Sapwood Cellars. Anyone interested in crafting better I...”

→Read More

“This course does an excellent job summarizing some of the key findings of Scott Janish's book, "The New IPA", and highlights how they actually use this information to make world class IPAs at Sapwood Cellars. Anyone interested in crafting better IPAs would benefit from this course!”

→Read Less

Gary Forney

“Very well-presented and relevant information/considerations for all avid home brewers of hoppy beer styles. Highlights many of the topics covered in “The New IPA””

“Very well-presented and relevant information/considerations for all avid home brewers of hoppy beer styles. Highlights many of the topics covered in “The New IPA””

→Read Less

Klaus Tscherne

“Must watch for every homebrewer who's into Hazys. 10/10”

“Must watch for every homebrewer who's into Hazys. 10/10”

→Read Less

Christopher Buccheri

“This course does an excellent job summarizing some of the key findings of Scott Janish's book, "The New IPA", and highlights how they actually use this information to make world class IPAs at Sapwood Cellars. Anyone interested in crafting better I...”

→Read More

“This course does an excellent job summarizing some of the key findings of Scott Janish's book, "The New IPA", and highlights how they actually use this information to make world class IPAs at Sapwood Cellars. Anyone interested in crafting better IPAs would benefit from this course!”

→Read Less

Gary Forney

“Very well-presented and relevant information/considerations for all avid home brewers of hoppy beer styles. Highlights many of the topics covered in “The New IPA””

“Very well-presented and relevant information/considerations for all avid home brewers of hoppy beer styles. Highlights many of the topics covered in “The New IPA””

→Read Less

Klaus Tscherne

“Must watch for every homebrewer who's into Hazys. 10/10”

“Must watch for every homebrewer who's into Hazys. 10/10”

→Read Less

About This Course

This course includes 69+ minutes of video

In Columbia, Maryland, the suburban brewery known as Sapwood Cellars has a unique origin story: Its cofounders Michael Tonsmeire and Scott Janish are authors of two of the most influential brewing books of the past 15 years. In the first of two video courses led by the Sapwood cofounders, Janish—author of The New IPA: A Scientific Guide to Hop Aroma and Flavor—walks us through many of his more important and useful findings, both from his book as well as what he and Tonsmeire have learned in five years of brewhouse experiments at Sapwood Cellars. 

In this 69-minute course, Janish explains: 

  • the main classes of hop compounds you should know
  • the benefits of adding hops to the mash
  • the synergy of mash hops and thiolized yeast strains
  • whirlpool hops and temperatures
  • the usefulness of knowing which hops are high in survivables
  • dialing in bitterness from whirlpool additions
  • dry hopping and biotransormation
  • adjusting dry hops for haze or clarity
  • the benefits of shorter, cooler dry hopping
  • rousing dry hops back into suspension in the tank
  • selecting hop varieties, yeast strains, and grist for haze stability
  • adjusting pH to improve hop flavor
  • ways to minimize oxygen exposure
  • using Biofine, even in hazy IPAs

And more.

Instructor

Helmed by authors Michael Tonsmiere and Scott Janish, Sapwood Cellars’ shared focus on hop-forward beers and oak-aged mixed fermentations was a given. However, over the past four years, they’ve pushed into new territory and found spaces for even more creative exploration.

Scott Janish

Cofounder and Brewer, Sapwood Cellars

Instructor

Helmed by authors Michael Tonsmiere and Scott Janish, Sapwood Cellars’ shared focus on hop-forward beers and oak-aged mixed fermentations was a given. However, over the past four years, they’ve pushed into new territory and found spaces for even more creative exploration.

Scott Janish

Cofounder and Brewer, Sapwood Cellars

Instructor

Helmed by authors Michael Tonsmiere and Scott Janish, Sapwood Cellars’ shared focus on hop-forward beers and oak-aged mixed fermentations was a given. However, over the past four years, they’ve pushed into new territory and found spaces for even more creative exploration.

Scott Janish

Cofounder and Brewer, Sapwood Cellars

Instructor

Helmed by authors Michael Tonsmiere and Scott Janish, Sapwood Cellars’ shared focus on hop-forward beers and oak-aged mixed fermentations was a given. However, over the past four years, they’ve pushed into new territory and found spaces for even more creative exploration.

Scott Janish

Cofounder and Brewer, Sapwood Cellars

Instructor

Helmed by authors Michael Tonsmiere and Scott Janish, Sapwood Cellars’ shared focus on hop-forward beers and oak-aged mixed fermentations was a given. However, over the past four years, they’ve pushed into new territory and found spaces for even more creative exploration.

Scott Janish

Cofounder and Brewer, Sapwood Cellars

Course Curriculum

  • 01

    Welcome

    Show Content

    • About this Course

    • Getting Started: Know Your Three Classes of Hop Compounds

    • The Complex Case of Thiols
  • 02

    Hot-Side Hopping

    Show Content
  • 03

    Cold-Side Hopping & More

    Show Content
  • 04

    Conclusion, Recipes & Further Reading/Listening

    Show Content

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