386: Hazy IPA Q&A from the Brewer’s Retreat, with Fidens, Sapwood Cellars, and North Park
Craft Beer & Brewing Magazine Podcast
Exploring Craft Beer Innovations and New England IPAs
This chapter introduces a discussion on New England style IPAs, drawing insights from a recent Brewer's Retreat. It highlights the contributions of G&D Chillers, Pro Brew's can fillers, and Old Orchard’s offerings in the realm of craft beer brewing.
At the recent Brewer’s Retreat at Dogfish Head in Milton, Delaware, Steve Parker of Fidens (Albany, New York), Scott Janish of Sapwood Cellars (Columbia, Maryland), and Kelsey McNair of North Park (San Diego) answer questions about brewing hazy or New England–style IPA. In this episode, they discuss:
- points of difference in West and East Coast hazy iterations
- balancing high finishing gravities with additional bitterness from the dry hop
- eliminating malt complexity and maximizing light color
- promoting biotransformation through whirlpool hops rather than active-fermentation dry hopping
- maximizing extraction in dry hopping
- using novel products to remove oxidative metals in hazy IPA
- optimizing polyphenols necessary for haze while minimizing “hop burn”
- pushing hop saturation with flowable hop products
And more.
This episode is brought to you by:
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Old Orchard (https://www.oldorchard.com/brewer): Berry Blend, Blood Orange, Lemonade, and Tart Cherry are the latest additions to our lineup of flavored craft juice concentrate blends. To learn more and request your free samples, head over to oldorchard.com/brewer
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