FEATURE
NEWS

Pliny Now In Bottles

Nothing is impossible, beer fans: After more than 15
years of brewing the world-famous and sparsely
available triple IPA Pliny the Younger, Santa Rosa's
Russian River Brewing Company will release it in
bottles for the first time in early 2020,

"We are excited to announce that Pliny the Younger
2020 will include something we have never done
before, and said we would likely never do," says a
press release from the brewery. "For the first time
ever, Pliny the Younger will be available in our
signature 510ml bottles Russian River has been
brewing Pliny the Younger — an extra-hopped, more
boozy triple IPA version of their flagship double IPA
Pliny the Elder — since 2005, but it wasn't until 2009
that the beer became a cultural phenomenon.

At the time unbeknownst to brewery owners Natalie
and Vinnie Cilurzo, the beer earned the highest
rating of any beer in the world on Beer Advocate
In the years since, the beer's release has become
an annual pastime for Northern California, even
prompting Sonoma County to periodically conduct
economic impact surveys to measure the financial
earnings brought in by the huge boom in tourism
from around the world for the beer's release..
Super Yeast Is Coming

Nothing is worse than realizing your beer is stale,
Now, researchers from Jiangnan University have
found a way to keep beer fresher for longer, by
genetically engineering lager yeast to produce
certain compounds that prevent staleness.

Unfortunately, we live in a world where beer needs
to be packaged, transported, stored, sold and
bought before it can be consumed. Throughout
that whole process, beer is constantly undergoing
certain chemical reactions – and things like light
and heat speed these up. The end result is a stale
beer, with a more papery flavor and less fizz than a
fresh one. Scientists have found that these flavors
are associated with an increase in compounds
called aldehydes. These are produced during
fermentation, One way to counter it might be a
molecule called NADH,

Researchers identified four genes that were related
to NADH production, then edited the yeast to
overexpress those genes. As a result, the
experimental beer produced by the edited yeast
was found to have stay fresh 36.% longer.
Importantly, the components that provide flavor
and aroma were only changed marginally.
January 2020
Wet Hop or Dry Hop

Hops are as important to beer as grapes are to wine. New hybrids are entering the
picture every year, changing what a beer is able to do in terms of flavor and
fragrance. From a beer-making standpoint, one major consideration is whether to
go the wet hop or dry hop route. But the names can cause a little confusion.

For the record, most hops are dried. They get picked in the field, treated to some
warm air, and are often shaped into pellet-like cones for use later on. Since most
are grown in the northwest but beer is made all over, this is a great way to preserve
a good hop and ship it all over the globe.

It’s said that they can last for several years in this format (although we all know how
great a fresh-hop beer is).But a dry-hopped beer usually refers to the actual beer-
making approach. Hops are added later in the process so that they hang on to their
aromatic intensity. Part of that intensity is owed to the fact that dried hops tend to
be denser in terms of the flavor and fragrance punch that they pack. The overall
IBU dial will be adjusted, too, as hops inject varying amounts of bitterness. There
are even double dry-hopped beers, which means if triple and quadruple
dry-hopped beers don’t exist yet, they’re coming soon.

You’d think wet hop would be just the opposite — throwing the flavorful cones in
during the boil, giving them a good soak. Nope. A wet-hopped beer is a lot like a
fresh-hop beer. It’s made with hops that are not air or kiln-dried. They tend to be
moist and full of flavorful oils, having just recently been harvested. The flavors
tend to be more nuanced and green in nature. And if it weren’t for new hop oils
and extracts, you’d really only find wet-hop beers once a year, right around the
hop harvest in early autumn.
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