The IPA boom that you may have noticed at your local restaurant/bar/beer shop/bodega/grocery store is forcing brewers to innovate in the quest to cram more hops into every batch. Conventional brewing wisdom saw hop pellets and dried flowers go in at the start of a boil, the end, and then after fermentation. But the hoppiest brewers have already hit the limit of how much physical hop flower can go into a beer (about three pounds per keg) before a soggy kale taste sets in. Nobody likes soggy kale.
Here are the new tools and tricks for making ridiculously hoppy beer that you will want more than one of.