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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