Murphy Johnson, an enthusiastic brewer from BlackStack in St. Paul, specializes in hazy IPAs and collaborates with brewers to innovate. He dives into altering grain bills for aesthetics and using dry hops with intriguing fermentables for richer flavors. Johnson shares insights on maximizing fruit expressions with thiol-boosting products and the role of unique hops like Sabro and Cashmere in enhancing taste. His passion for creating creamy mouthfeel and modern hop flavors shines through, revealing the ongoing journey of experimentation in the brewing world.