At the recent 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) answer questions about brewing hazy or New England–style IPA. In this episode, they discuss:
points of difference in West and East Coast hazy iterations
balancing high finishing gravities with additional bitterness from the dry hop
eliminating malt complexity and maximizing light color
promoting biotransformation through whirlpool hops rather than active-fermentation dry hopping
maximizing extraction in dry hopping
using novel products to remove oxidative metals in hazy IPA
optimizing polyphenols necessary for haze while minimizing “hop burn”
pushing hop saturation with flowable hop products
And more.
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