Sarasota, Florida’s Calusa (https://www.calusabrewing.com/) has become a fan favorite in the Sunshine State, focusing on compelling hazy IPAs that capture vivid flavors, consistent drinkability, and a bright, sunny color that cofounder and head brewer Jason Thompson describes as “glow.”
In this episode, Thompson discusses:
managing variable minerality
brewing hazy IPA with flavorful malts such as Weyermann Bohemian Pils
increasing the wheat component of his recipes to aid haze stability
mashing out to improve lautering
ultra-low-temp whirlpooling, to allow greater aromatic contribution without added bitterness
taking care of yeast so they last for 50-plus generations
recirculation and rousing dry hops, to increase contact and extraction post-fermentation
developing interesting hop combinations, such as Saphir and Centennial
making Sabro work in hazy IPA
using barrels for bitterness in barrel-aged stout
And more.
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