About this Episode
On the current 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) reply questions on brewing hazy or New England–model IPA. On this episode, they focus on:
- factors of distinction in West and East Coast hazy iterations
- balancing excessive ending gravities with extra bitterness from the dry hop
- eliminating malt complexity and maximizing mild colour
- selling biotransformation via whirlpool hops reasonably than active-fermentation dry hopping
- maximizing extraction in dry hopping
- utilizing novel merchandise to take away oxidative metals in hazy IPA
- optimizing polyphenols essential for haze whereas minimizing “hop burn”
- pushing hop saturation with flowable hop merchandise
And extra.
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