Cryo

New hop products turn up the volume while making “fresh” a year-round flavor.

As small-scale brewers warm up to products once viewed as industrial shortcuts, the options continue to widen, and knowledge about how best to use them only deepens.

In the first of a three-part series focusing on hop products that weren’t available to 20th-century brewers, Stan Hieronymus zooms in on all the potential of a pellet.