Jack Lawson

New Zealand hops are a category unto themselves in the world of craft brewing. Grown in the Nelson and Marlborough regions of New Zealand’s South Island, NZ varieties have an essential oil composition unlike anything produced in the US, Germany, or the Czech Republic — the result of unique soil, climate, and decades of independent […]

Mosaic hops are an American aroma variety known for an unusually complex flavor profile — mango, blueberry, tropical fruit, pine, and earthy notes that shift and layer depending on how the hop is used in the brewing process. Released in 2012 by Hop Breeding Company, Mosaic quickly became one of the most widely used hops

Dry hopping is the process of adding hops directly to beer after the boil — during or after fermentation — without heat. Because no boiling is involved, the aromatic compounds in the hops are preserved rather than driven off by heat, resulting in intensely fruity, floral, or resinous hop aromas in the finished beer. It’s

IBU stands for International Bitterness Units, the measurement used to quantify the bitterness of beer. One IBU equals one milligram of iso-alpha acids — the bittering compounds from hops — dissolved per liter of beer. The higher the IBU, the more bittering compounds are present. A light lager might register 8–12 IBU; a West Coast

Simcoe hops are a dual-purpose American variety known for their bold combination of passion fruit, pine, earth, and a distinctive dankness that hop-heads love. Released in 2000 by Select Botanicals Group, Simcoe has become one of the most sought-after hops in craft brewing — essential to countless IPAs and NEIPAs, and responsible for one of

Galaxy hops are an Australian variety prized for their intensely tropical aroma — passion fruit, peach, and citrus layered in a way that few hops from any country can match. Developed in Australia and released in 2009, Galaxy quickly became one of the most coveted hops in craft brewing worldwide, particularly as the NEIPA boom

Citra hops are the most recognizable hop variety in modern craft beer. If you’ve ever cracked open a hazy IPA and been hit by an explosion of mango, passionfruit, and lime, there’s a good chance Citra was in the kettle. Released in 2008, Citra went from new variety to industry standard faster than almost any

Cascade hops are the reason American craft beer exists. That’s not hyperbole — when Sierra Nevada Brewing released their Pale Ale in 1980 using Cascade as the primary hop, it introduced an entire generation of American drinkers to what beer could taste like outside of a mass-market lager. The grapefruit-and-pine character of Cascade became the