493: Podcast 493: Fresher Than Fresh! Jake Watt of Trap Door Utilizes Hot- and Cold-Side Techniques in Award-Winning Wet-Hopped IPAs

Fresh-hopped beer production relies on balancing seasonal availability with precise brewing methodologies to maximize flavor stability and aromatic intensity. Trap Door Brewing’s approach centers on a "hot side" infusion process, where shredded fresh hops are added to the mash tun during wort transfer, effectively creating a filter bed that extracts essential oils while minimizing green, chlorophyll-heavy notes. This method, combined with mid-fermentation additions of Cryo Fresh products and flowable hop extracts, produces shelf-stable beers capable of maintaining quality for months. By integrating both hot-side fresh hops and cold-side cryo-processed hops, brewers can achieve a more saturated, complex flavor profile that avoids the rapid degradation often associated with traditional cold-side-only infusions. This technique allows for greater consistency and enables breweries to extend the fresh-hop season beyond the narrow, traditional harvest window.