Before joining Threes, Josh Penney spent the better part of a decade brewing in Southern California, with nearly half of that time at hoppy-lager innovators Highland Park. Now at the helm of Threes in Brooklyn, he’s taking the knowledge he built in lager fermentation and layering in hops of various formats to create beers that pop from the package and the glass.
In this episode, Penney discusses:
- the preservative power of lager fermentation and modern hop products in hop-forward styles
- building hazy IPA to evoke “hop ice cream” that doesn’t feel heavy or sweet
- using flowable hop products during active fermentation
- using thiol-enriched hops such as Freestyle’s Mega Motueka
- selecting for positive characteristics in New Zealand hops
- optimizing contact time with Southern Hemisphere hops
- adding terpenes during active fermentation and building deeper flavor blends with advanced hop products
- fermentation profiles that optimize dry yeast performance
- adjusting the timing of diacetyl rests based on dry-hopping regimens
And more.
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