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For Joe Lemnah, going to work at a brewery was no cause to cease homebrewing. The identical have to discover and perceive that drove him to brew at residence each week nonetheless informs his strategy of testing and studying, even a decade after opening Burlington Beer in Burlington, Vermont.
On this episode, Lemnah focuses on the evolution and processes behind the type for which they’re best-known—hazy IPA—however their method differs from different New England stalwarts. From unconventional (but basic) hop decisions reminiscent of Simcoe and Chinook, to high-adjunct grists through which every grain serves a particular function, the alternatives that Lemnah and Burlington crew make are primarily based on a steady strategy of testing, affirmation, revision, and tweaking.
Throughout this dialog, he touches on:
- exploring the affect of various grains in hazy IPA
- each embracing and avoiding “cheat code” hops
- pushing high-adjunct a great deal of 30 to 40 % to maximise comfortable texture
- constructing center notes by means of hop blends and course of
- utilizing much less conventional hops for aroma
- maximizing numerous methods to realize fascinating hop flavors and aromas
- studying the mechanics of fermentation and yeast harvesting with London Ale III
- constructing character in pub-focused lagers with rye and different grains
And extra.
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