Welcome to Focus on the Beer. I’m Ryan Hannigan.
Years ago, if you may remember, we posited that Colorado breweries were creating a new style of IPA. Back in 2014, FOTB’s very own Josh Howard wrote about the Colorado Wild IPA as a rising regional style. Many of the beers Josh mentioned still exist, yet the style didn’t catch on. Could it be that the Colorado beer scene was just waiting for a more exemplary style? Perhaps.
Flash forward five years to a beer industry dominated by breweries pushing out hundreds of copy-cat hazy IPAs, changing the hops ever so slightly and calling it good. With terms like “Double dry hopped,” “Quadruple DDH”, and more, we’ve waived farewell to the IBU wars of the late 90’s, as today’s brewers are fighting to pack as many pounds per barrel of hops as possible. Today’s guests are doing that too, but in unconventional way.
Join us as we embark on a conversation with Telluride Brewing’s Chris Fish and Oast House Oil’s Rob Kevwitch about the newest technology to hit liquid. Listen in.

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