Sarasota, Florida’s Calusa has become a fan favorite in the Sunshine State, focusing on compelling hazy IPAs that capture vivid flavors, consistent drinkability, and a bright, sunny color that cofounder and head brewer Jason Thompson describes as “glow.”
In this episode, Thompson discusses:
- managing variable minerality
- brewing hazy IPA with flavorful malts such as Weyermann Bohemian Pils
- increasing the wheat component of his recipes to aid haze stability
- mashing out to improve lautering
- ultra-low-temp whirlpooling, to allow greater aromatic contribution without added bitterness
- taking care of yeast so they last for 50-plus generations
- recirculation and rousing dry hops, to increase contact and extraction post-fermentation
- developing interesting hop combinations, such as Saphir and Centennial
- making Sabro work in hazy IPA
- using barrels for bitterness in barrel-aged stout
And more.
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