Ross Koenigs's guest appearances

Ross Koenigs

Craft Beer & Brewing Magazine Podcast

AXiNsider by Airport Experience® News

The Brü Lab

Laura Burns

Lars Marius Garshol

Keith Villa

Chris Harris

Ben Smith

Jeff Taylor

Pat Hayes

Randy Mosher

Peter Bouckaert

Stan Hieronymus

Mitch Steele

Lindsay Barr

Tomme Arthur

Firestone Walker

Matt Brynildson

OwlTail

Cade welcomes New Belgium Brewing Company's R&amp;D Manager, Ross Koenigs, to the lab to discuss his work on bitterness in Hazy IPA. The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today. | Read More |  New England IPA: The Bitterness Challenge  Low vs. High IBU In A Blonde Ale xBmt

Cade welcomes New Belgium Brewing Company's R&amp;D Manager, Ross Koenigs, to the lab to discuss his work on bitterness in Hazy IPA. The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at <a href="http://imperialyeast.com/" rel="nofollow" target="_blank">ImperialYeast.com</a> today. | Read More | <a href="https://brulosophy.com/wp-content/uploads/2021/10/Big-Beers-2018-New-England-IPAs-The-Bitterness-Challenge.pptx" rel="nofollow" target="_blank"> New England IPA: The Bitterness Challenge</a> <a href="https://brulosophy.com/2021/08/30/low-vs-high-ibu-in-a-blonde-ale-exbeeriment-results/" rel="nofollow" target="_blank"> Low vs. High IBU In A Blonde Ale xBmt</a>

Episode 034 | Bitterness In Hazy IPA w/ Ross Koenigs

The Craft of Perpetual Creation and Reinvention. This Hub Session features a conversation with Ross Koenigs, research and design brewer for New Belgium Brewery, in which he discusses reinventing the wheel to stay abreast of trends. Hub Sessions took place at the 2020 Airport Experience Conference in Denver. We share these Hub Session recordings with you here courtesy of Plaza Premium Group, the Hub Session Sponsor.

The Craft of Perpetual Creation and Reinvention. This Hub Session features a conversation with Ross Koenigs, research and design brewer for New Belgium Brewery, in which he discusses reinventing the wheel to stay abreast of trends. Hub Sessions took place at the 2020 Airport Experience Conference in Denver. We share these Hub Session recordings with you here courtesy of Plaza Premium Group, the Hub Session Sponsor.

Ep. 105 - Ross Koenigs, R&D Brewer, New Belgium Brewery

Hazy IPA is all the rage, but what’s actually going on when brewers pile many pounds per gallon of dry hops into a tank still in active fermentation? It’s one thing with a homebrew-scale fermenter to take a flyer and do it, and it’s riskier to do it in a typical craft brewery’s 15-, 30-, or even 60-bbl fermenter. But what happens when you fill a 2000 hectoliter (1700 bbl) fermenter with hazy wort and an enormous pitch of London Ale 3, then dry hop with pellets that measure as much as a ton?   New Belgium Brewing reduces the guesswork and risk by taking a highly analytical approach, looking at how compounds in hops undergo transformation through the fermentation and dry hopping process. In this episode, Brewing Innovation Specialist Ross Koenigs dives deep into what the brewery has learned by extensive quantitative testing throughout the hopping and biotransformation process. Additionally, he discusses everything from their innovation process, to the challenging of scaling for production, the impacts of lesser-known hops compounds (such as polyfunctional thiols) on hops flavor and aroma, how biotransformation impacts specific hops like Citra, Mosaic, and Chinook, how California ale yeast makes for the perfect biotransforming yeast, and much, much more.   Koenigs is currently at work on a book on using Cannabis in brewing (that’s “Big ‘C’ Cannabis” including industrial hemp, not just the psychoactive kind), and teases some of what New Belgium learned through the development process for their groundbreaking beer The Hemperor. The episode then closes with a discussion of New Belgium’s new Sour IPA and the process behind designing a juicy and hazy IPA that is then blended with a component of golden sour from New Belgium’s famed foeder forest. Timing and acidity levels are crucial in achieving ideal hops expression in these beers.   This episode is brought to you by: G&amp;D Chillers (https://gdchillers.com): Nearly 2,000 breweries across the US, Canada &amp; Mexico partner with G&amp;D Chillers. Innovative, Modular Designs and no proprietary parts propel G&amp;D ahead as the premier choice for your glycol chilling needs. Breweries you recognize—Russian River, Ninkasi, Jack's Abby, Samuel Adams and more—trust G&amp;D to chill the beer you love! Call G&amp;D Chillers to discuss your project today or reach out directly at GDChillers.com.  Old Orchard (https://www.oldorchard.com/brewer): Old Orchard supplies craft juice blends from the heart of Beer City USA. As the industry blending experts, they supply major national brands and growing breweries alike. They've been the best-kept juicy secret in craft beverage for years, but now the secret's out. Breweries across the board are experiencing a seamless transition to Old Orchard as their new juice supplier. So hop aboard the Old Orchard fruit train; their sample kit starter pack is waiting for you at www.oldorchard.com/brewer.   Hopsteiner (https://www.hopsteiner.com): This episode is brought to you by Hopsteiner–your premium hop supplier dedicated to delivering quality hops and hop products in every package. Visit Hopsteiner.com for a complete list of offerings or select “shop hops” to start ordering today.   Fermentis (https://Fermentis.com):  Fermentis is the obvious choice for beverage fermentation.  They’ve provided the beer industry, from large and small breweries to homebrewers, with the best fermentation yeasts since 2003. Their yeasts are easy to use— just pitch your Fermentis yeast directly into your wort, no rehydration necessary. To learn more about how Fermentis can improve the quality of your fermentation, and for the latest on their exciting new product releases, visit Fermentis.com. Brewers Publications (https://www.brewerspublications.com):  This episode is brought to you by Brewers Publications, publishers of “Small Brewery Finance” by Maria Pearman, “How to Brew” by John Palmer, and the forthcoming “Historical Brewing Techniques” by Lars Marius Garshol. Established in 1986, Brewers Publications has published more than 50 books of enduring value for amateur and professional brewers alike. Visit BrewersPublications.com today to browse the complete catalog of books and ebooks.Support Craft Beer &amp; Brewing Magazine Podcast

Hazy IPA is all the rage, but what’s actually going on when brewers pile many pounds per gallon of dry hops into a tank still in active fermentation? It’s one thing with a homebrew-scale fermenter to take a flyer and do it, and it’s riskier to do it in a typical craft brewery’s 15-, 30-, or even 60-bbl fermenter. But what happens when you fill a 2000 hectoliter (1700 bbl) fermenter with hazy wort and an enormous pitch of London Ale 3, then dry hop with pellets that measure as much as a ton? <a href="https://www.newbelgium.com" rel="nofollow" target="_blank">New Belgium Brewing</a> reduces the guesswork and risk by taking a highly analytical approach, looking at how compounds in hops undergo transformation through the fermentation and dry hopping process. In this episode, Brewing Innovation Specialist Ross Koenigs dives deep into what the brewery has learned by extensive quantitative testing throughout the hopping and biotransformation process. Additionally, he discusses everything from their innovation process, to the challenging of scaling for production, the impacts of lesser-known hops compounds (such as polyfunctional thiols) on hops flavor and aroma, how biotransformation impacts specific hops like Citra, Mosaic, and Chinook, how California ale yeast makes for the perfect biotransforming yeast, and much, much more. Koenigs is currently at work on a book on using Cannabis in brewing (that’s “Big ‘C’ Cannabis” including industrial hemp, not just the psychoactive kind), and teases some of what New Belgium learned through the development process for their groundbreaking beer The Hemperor. The episode then closes with a discussion of New Belgium’s new Sour IPA and the process behind designing a juicy and hazy IPA that is then blended with a component of golden sour from New Belgium’s famed foeder forest. Timing and acidity levels are crucial in achieving ideal hops expression in these beers. This episode is brought to you by: G&amp;D Chillers (<a href="https://gdchillers.com" rel="nofollow" target="_blank">https://gdchillers.com</a>): Nearly 2,000 breweries across the US, Canada &amp; Mexico partner with G&amp;D Chillers. Innovative, Modular Designs and no proprietary parts propel G&amp;D ahead as the premier choice for your glycol chilling needs. Breweries you recognize—Russian River, Ninkasi, Jack's Abby, Samuel Adams and more—trust G&amp;D to chill the beer you love! Call G&amp;D Chillers to discuss your project today or reach out directly at <a href="https://gdchillers.com" rel="nofollow" target="_blank">GDChillers.com.</a> Old Orchard (<a href="https://www.oldorchard.com/brewer" rel="nofollow" target="_blank">https://www.oldorchard.com/brewer</a>): Old Orchard supplies craft juice blends from the heart of Beer City USA. As the industry blending experts, they supply major national brands and growing breweries alike. They've been the best-kept juicy secret in craft beverage for years, but now the secret's out. Breweries across the board are experiencing a seamless transition to Old Orchard as their new juice supplier. So hop aboard the Old Orchard fruit train; their sample kit starter pack is waiting for you at <a href="https://www.oldorchard.com/brewer" rel="nofollow" target="_blank">www.oldorchard.com/brewer. </a> Hopsteiner (<a href="https://www.hopsteiner.com" rel="nofollow" target="_blank">https://www.hopsteiner.com</a>): This episode is brought to you by Hopsteiner–your premium hop supplier dedicated to delivering quality hops and hop products in every package. Visit <a href="https://www.hopsteiner.com" rel="nofollow" target="_blank">Hopsteiner.com</a> for a complete list of offerings or select “shop hops” to start ordering today. Fermentis (<a href="https://Fermentis.com" rel="nofollow" target="_blank">https://Fermentis.com</a>): Fermentis is the obvious choice for beverage fermentation. They’ve provided the beer industry, from large and small breweries to homebrewers, with the best fermentation yeasts since 2003. Their yeasts are easy to use— just pitch your Fermentis yeast directly into your wort, no rehydration necessary. To learn more about how Fermentis can improve the quality of your fermentation, and for the latest on their exciting new product releases, visit <a href="https://Fermentis.com" rel="nofollow" target="_blank">Fermentis.com</a>. Brewers Publications (<a href="https://www.brewerspublications.com" rel="nofollow" target="_blank">https://www.brewerspublications.com</a>): This episode is brought to you by Brewers Publications, publishers of “Small Brewery Finance” by Maria Pearman, “How to Brew” by John Palmer, and the forthcoming “Historical Brewing Techniques” by Lars Marius Garshol. Established in 1986, Brewers Publications has published more than 50 books of enduring value for amateur and professional brewers alike. Visit <a href="https://www.brewerspublications.com" rel="nofollow" target="_blank">BrewersPublications.com</a> today to browse the complete catalog of books and ebooks.<a href="https://beerandbrewing.com/subscription/" rel="payment nofollow" target="_blank">Support Craft Beer &amp; Brewing Magazine Podcast</a>

133: New Belgium’s Ross Koenigs Takes an Analytical Approach to Hops and Cannabis