Craft Beer & Brewing Magazine Podcast
342: Hazy IPA Now! With Fidens, North Park, Green Cheek, and Russian River
Episode guests
Podcast summary created with Snipd AI
Quick takeaways
- Choosing soft water is preferred over chloride-heavy approaches for brewing hazy IPA.
- Various strategies around pH are used to balance flavor, function, and food safety in hazy IPA.
- Adjuncts like unmalted wheat, chit malt, and oats are used to build pale color yet stable haze in hazy IPA.
- Feeding bigger fermentations helps offset low efficiency mashes in the production of hazy IPA.
- The impact of specific hop varieties on haze development and stability in hazy IPA is significant.
Deep dives
Hot Side Techniques and Ingredients
The brewers use a whirlpool addition of hops in their hazy IPAs, typically around 1-2 pounds per barrel. They may also include a small bittering charge during the boil. Each brewer has their own grain bill, but common ingredients include Pilsner malt, oats, and wheat. They may also use adjuncts such as Belgian candy sugar or chip malt for added mouthfeel and foam stability. Water profiles are carefully considered, with soft water being preferred. Mash strategies and enzyme additions such as bioglucanase are sometimes used to improve haze stability.
Challenges with Achieving Haze
The brewers have experienced beers that turned out clear instead of hazy, which they attribute to specific hops used or variations in the brewing process. They have found that certain hops do not contribute to the desired hazy appearance. Factors such as water chemistry, correct yeast cell count, and hop timing are crucial in achieving the desired level of haze in hazy IPAs. They have also experimented with different techniques, including the use of concentrated hop products and dry hopping during the cool pool, to enhance hop flavor and aroma without adversely affecting haze.
Whirlpool and Dry Hopping Techniques
For whirlpool additions, the brewers typically use varieties of hops that are known to contribute to haze in hazy IPAs. They may also use concentrated hop products such as cryo or Cgx. The amount of hops added depends on the desired balance and flavor profile. Dry hopping techniques vary among the brewers, with each having their own preferred method. Kelsey's method, the "Kelsey method," is characterized by multiple dry hop additions and a carefully controlled timing to maximize hop flavor and aroma while minimizing biotransformation and oxidation. Steve and Evan also employ specific dry hopping techniques to achieve balanced hop characteristics while maintaining desired haze levels.
Additional Notes
The brewers mentioned the importance of maintaining consistency in haze appearance, especially when brewing hazy IPAs at larger scales. They highlighted the impact of hop selection and hop dosing in achieving desired haze levels. They also discussed their experience with different yeast strains and the role of yeast in haze stability. While different approaches were used by each brewer, they agreed on the importance of understanding the impact of ingredients, techniques, and timing in creating desired haze and flavor characteristics in hazy IPAs.
The Impact of Gravity on Hazy IPAs
The gravity of the hazy IPA plays a role in its flavor profile and consumer preference. Double IPAs and triple IPAs have been popular choices for consumers to take home, but they may not consume them on-premise. This shift in behavior has led to a demand for lower gravity options like hazy pales and sessionable hazy IPAs. Brewers have found that gravities around 8-8.5% ABV are the sweet spot for achieving the ultimate hop expression and flavor. These lower gravity options provide a more drinkable and crushable experience for consumers, while still delivering the desired hop intensity. However, double IPAs and triple IPAs continue to have a strong following and are often chosen as the first pour for those seeking a bolder flavor experience.
The Importance of Hop Selection in Hazy IPAs
Hop selection plays a crucial role in the quality and flavor of hazy IPAs. Brewers exercise caution when selecting hops based on desired characteristics, such as avoiding excessive grassiness or negative flavors like onion and garlic. Citra hops, for example, are sought after, and each brewer has their own preferences within the Citra range. Late harvest Citra hops have been favored for their mango and sweet orange flavors. The selection process involves eliminating the negatives and identifying lots with bright citrus notes, good at ease, and optimal oil content. Brewers rely on their knowledge and experience to select hops that will translate well into their beers.
Hazy IPA Production and Dry Hopping Techniques
The production and dry hopping processes for hazy IPAs vary among brewers. Some brewers incorporate advanced hop products at knockout to maximize hop flavor, while others prefer using pellets in the whirlpool. Dry hopping techniques also differ, with some brewers dry hopping during active fermentation and others opting for later additions to minimize grassy flavors. Factors like hop contact time, pressure, and temperature influence hop expression and haze stability. Brewers utilize techniques such as tank recirculation, pressure-formed carbonation, and yeast harvesting to optimize flavor, haze, and aroma. The balancing act between maximizing hop intensity and maintaining haze stability is an ongoing challenge that brewers navigate to create the ideal hazy IPA.
Importance of Hops Incorporation in Cold Dry Hopping for Danker Beers
By applying positive pressure and crashing the tank, hops can be successfully incorporated in cold dry hopping, resulting in danker beers with a resiny and deep cannabis-like character. This process is effective in achieving the desired fruit expression while avoiding garlic onion flavors. The time period for hops to saturate with the liquid is crucial before they are pushed into the beer for optimal results.
Hop Combinations and Flavors in Hazy IPAs
Citra emerges as a foundational hop in hazy IPAs, providing a canvas for layering different hop varieties. Hops from the Southern Hemisphere, such as Nelson, Motuika, and Nectaron, offer rich tropical fruit characters that work well in conjunction with Citra. The combination of hops varies depending on the desired flavor profile, with some hops acting as accent notes. Brewers also consider hop density and experimentation with hop blends to achieve desired flavors in hazy IPAs.
Ten years into the rise of hazy IPA, the brewing world knows far more about how to make this challenging yet enduringly popular style—yet the deeper we push, the more we realize how much more we have to learn. For this extended episode of the podcast, we got the gang from last year’s West Coast IPA Now! episodes back together to discuss hazy IPA, along with a respected East Coast voice in the hazy IPA conversation. Steve Parker of Fidens joins Evan Price of Green Cheek, Kelsey McNair of North Park, and special guest host Vinnie Cilurzo of Russian River as they dissect varying approaches to medal-winning, crowd-pleasing hazy IPA, including:
- choosing soft water over more chloride-heavy approaches
- different strategies around pH to balance flavor, function, and food safety
- selecting malt for color and flavor contributions
- using adjuncts such as unmalted wheat, chit malt, oats with husks, and more, to build pale color yet stable haze
- feeding bigger fermentations to offset low efficiency mashes
- the impact that certain hop varieties have on haze development and stability
- “coolpooling” with concentrated pellets and knockout hopping with advanced hop products
- promoting biotransformation during active fermentation without dry hops in the tank
- double-batching over two days while under-pitching and over-aerating
- closing the tank several days before terminal, and dry hopping under pressure
- the impact of pellet density
- what to look for in certain varieties at hop selection
- balancing bitterness and final gravity
And more.
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