340: Jason Thompson of Calusa Is Brewing Hazy IPAs That Glow
Craft Beer & Brewing Magazine Podcast
Achieving Balance in Big and Sweet Beers
Discussing techniques such as bitterness, carbonation, and barrel aging to achieve balance in big and sweet beers, while also considering the effects of oxidation and wood aging.
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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