Garrett Ward of Sideward Brewing in Orlando, Florida loves to tinker and experiment with new hop formats, and whether it’s hazy and juicy IPAs or their fruit-forward-but-structured American iterations (often now fermented with lager yeast), he’s constantly searching for ways to use these concentrated hop products to boost flavor and intensity.
In this episode, he discusses:
Using hazy IPA technique with American IPAs, and vice versa
Adding layers of hop flavors with classic “C” hops in combination with modern citrus and tropical fruit-forward hops
Maximizing the mix of flowable hop products in the whirlpool
Dry hopping with a hop cannon in multiple stages
Building hop blends high in survivable compounds
Maximizing thiols with yeast like Cosmic Punch
And more.
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