360: Joe Lemnah of Burlington Beer Tests, Learns, and Tests Again to Optimize Hazy IPA with Personality
May 17, 2024
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Joe Lemnah of Burlington Beer discusses the evolution and processes behind their hazy IPAs, focusing on unconventional hops, high-adjunct grists, building middle notes, and maximizing interesting hop flavors. He explores the impact of different grains, yeast harvesting with London Ale III, and building character in pub-focused lagers with rye.
Exploring impact of different grains in hazy IPA for unique flavors and textures.
Strategically using unconventional hops and high-adjunct grists to maximize soft texture.
Utilizing London Ale III yeast for precise fermentation and character-building in pub-focused lagers.
Deep dives
Evolution of Burlington Beer Company: From Tap Room to Tap Room Restaurant
Burlington Beer Company, founded by Joe Lemna, experienced significant growth from its humble beginnings as a tiny tap room carved out of a production facility to a beautifully expanded tap room restaurant facility offering a variety of beers. The transformation included the introduction of a sour beer program, attracting a larger crowd and enhancing the overall beer and dining experience.
Innovative Brewing Journey of Burlington Beer Company's Founder, Joe Lemna
Joe Lemna's brewing journey started from a deep-rooted passion for craft beer, honed through extensive exploration of different breweries during his cross-country trip. He delved into home brewing, dedicating countless hours to mastering the craft and accumulating over 250 batches in a few years. His experience at breweries like Dogfish Head and evolution brewing further solidified his dream to establish his brewery in Vermont, leading to the creation of Burlington Beer Company.
Crafting Unique Hazy IPAs at Burlington Beer Company
Burlington Beer Company's hazy IPAs, exemplified by 'It's Complicated Being a Wizard,' showcase a meticulously crafted blend of hops, including Simcoe, Idaho Seven, and Chinook, carefully selected to offer distinct fruity and tropical flavors. The usage of rolled oats and wheat malts in specific ratios in the brewing process contributes to the desired soft and fluffy characteristics of their hazy IPAs, setting them apart in the modern IPA landscape.
Exploring New Zealand Hop Varieties in Brewing
The podcast episode delves into the utilization of various New Zealand hop varieties in brewing, highlighting the intricate process of blending multiple hops to create unique flavors and aromas. The speaker emphasizes the importance of understanding the characteristics of each hop variety and strategically using them during different stages of brewing, such as Whirlpool and dry hopping, to enhance the overall profile of the beer. By discussing the nuances of building middle notes in New Zealand hop IPAs and experimenting with different hop combinations, it showcases the creativity and precision involved in crafting distinct brews.
Innovative Fermentation Practices and Recipe Development
Another key focus of the podcast is on fermentation techniques and recipe innovation in brewing, particularly the transition to using London three yeast strain and its impact on beer profiles. The conversation underscores the significance of yeast selection in altering beer flavors and textures, highlighting the meticulous adjustments made during fermentation to achieve desired characteristics. Furthermore, it explores the evolution of beer recipes over time, from working with limited hop varieties to embracing diverse ingredients like rye malt and oats to create unique beer styles that push the boundaries of traditional brewing approaches.
For Joe Lemnah, going to work at a brewery was no reason to stop homebrewing. The same need to explore and understand that drove him to brew at home every week still informs his process of testing and learning, even a decade after opening Burlington Beer in Burlington, Vermont.
In this episode, Lemnah focuses on the evolution and processes behind the style for which they’re best-known—hazy IPA—but their approach differs from other New England stalwarts. From unconventional (yet classic) hop choices such as Simcoe and Chinook, to high-adjunct grists in which each grain serves a specific purpose, the choices that Lemnah and Burlington team make are based on a continuous process of testing, confirmation, revision, and tweaking.
During this conversation, he touches on:
exploring the impact of different grains in hazy IPA
both embracing and avoiding “cheat code” hops
pushing high-adjunct loads of 30 to 40 percent to maximize soft texture
building middle notes through hop blends and process
using less traditional hops for aroma
maximizing various ways to achieve interesting hop flavors and aromas
learning the mechanics of fermentation and yeast harvesting with London Ale III
building character in pub-focused lagers with rye and other grains
And more.
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