Same beer? Not Quite....

I was very lucky to have been able to go to Stewart Brewing in Edinburgh for a brew day with the head brewer. This experience is available to all, but I chatted with the team first so that I could customise my experience because I do have some brewing experience.

What I wanted to do with some guidance was to make a beer which has the same base beer ingredients, but different yeast and different dry hops.

So we agreed, we planned and we split the batch into two.

The base beer for this experiment was exactly the same, containing wheat, oats, amber malt and barley. The initial hops were also identical, with Magnum used for bittering, and Citra and Cascade for aroma and flavouring.

So, how did we make the beer different?

Yeast: The hero of your beer

Think of a beer's base recipe like a stage. The malts set the scene, the water is the lighting, and the hops are the main actors. But the yeast? The yeast is the director, the costume designer, and the lead singer of a garage band all rolled into one.

While yeast ferments the sugars in the wort to produce alcohol and carbonation, it also contributes unique flavours and aromas depending on the strain used.

In Batch 1, Verdant yeast was used. This yeast brings a soft apricot sweetness with hints of vanilla, along with tropical fruit and citrus notes. It should also give the beer a fuller mouthfeel.

In Batch 2, WHC Saturated yeast was the choice. This yeast provides a clean fermentation base and subtle fruitiness, allowing the hops to shine. It's a great all-rounder for hop-forward styles, and this should bring the hops to the forefront of the beer.

Dry Hopping: Adding the perfume and flavours to the beer

Hops added during the boil are all about bitterness. They're the big dude at the door of a club, keeping things in check. But dry hopping, dry hopping is the VIP arrival. It's basically when you add hops to the beer after fermentation, to enhance its aroma without increasing bitterness.

In Batch 1, Citra and Galaxy hops were added. This combination traditionally delivers a bold, juicy aroma and flavour with notes of tropical fruit, citrus, and peach, which is very common in "Juicy IPAs".

In Batch 2, Idaho 7 hops were used on their own. Idaho 7 hops provide a punchy blend of juicy tropical fruit, citrus, and pine, with hints of black tea, adding depth and complexity to both the aroma and flavour.

The Results...

Batch 1 offers a vibrant flavour profile of juicy mango, ripe peach, and zesty citrus. This is all wrapped in a smooth, full-bodied mouthfeel from the Verdant yeast, which adds a soft apricot sweetness and subtle vanilla notes.

Batch 2 features a bold flavour profile led by the Idaho 7 hops' juicy tropical fruit, bright citrus, and resinous pine. The Saturated yeast provides a clean, neutral base that allows the hop character to take centre stage, with subtle notes of black tea layered in.

My own opinion is that Batch 1 is a true summer Juicy IPA, fruity and if it's hot outside, then it would be the drink that you reach for. Batch 2 however, for me, is a beer that you'll reach for in Autumn. Just as the nights start to set in and it gets a little colder, the darker flavours gives you that warmth, that cosiness that you'd look for.

This isn’t just for fancy craft breweries; it’s a brilliant way for us homebrewers to have some fun. By changing just two things—the yeast and the dry hopping—you can create two wildly different beers from the same recipe. It's a testament to the science of brewing.

Beer Reviews.

I'm very lucky to have a few people offer to try the beers and give honest feedback.

If you have a spare few moments, take a watch and a listen to The Spencer Arms as he reviews both batches.

If you have some more time, take a listen to Ale and Audio Episode 244 (No Shots) where I join the team to talk about home brewing and the beers that I discuss above. I join from about 1 hour 17 in,