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.
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