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.


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


    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
    • The Benefits of Mash-Hopping

    • Thiolized Yeasts and Mash-Hopping

    • Thiols, Unchained: More Ways to Unlock Tropical Aromas

    • Whirlpool Additions, Temps, and “Survivable” Compounds

    • Get to Know the Synergy of Survivables

    • Hop It Like It's Hot: Whirlpools, “Dip Hopping,” and More Ways to Squeeze Out Aroma

  • 03

    Cold-Side Hopping & More

    Show Content
    • Dry Hopping the Sapwood Cellars Way

    • Rethinking Dry Hops: Quicker, Colder … and Better?

    • Hops, Yeast, and Biotransformation

    • Hop Varieties, Yeast Strains, Grist, and Haze Stability

    • Deploying Advanced Hop Products

    • Keeping Up with the New Hop Products

    • Adjusting pH for Desired Hop Aroma and Flavor

    • The Importance of Evaluating Hops for Quality

    • Minimizing Oxygen Exposure

    • Biofine in Hazy, Hoppy Beers

  • 04

    Conclusion, Recipes & Further Reading/Listening

    Show Content
    • Thank You, That’s a Wrap!

    • Breakout Brewer Profile: Sapwood Cellars

    • Listen Up! Podcast Episode 270: Sapwood Cellars Turns Research into Creative Practice with Hoppy and Wild Beers

    • More Perspectives: Pushing Hop Flavor to Its Outer Limits

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