Ten years into the rise of hazy IPA, the brewing world knows far more about how to make this challenging yet enduringly popular style—yet the deeper we push, the more we realize how much more we have to learn. For this extended episode of the podcast, we got the gang from last year’s West Coast IPA Now! episodes back together to discuss hazy IPA, along with a respected East Coast voice in the hazy IPA conversation. Steve Parker of Fidens (https://www.fidensbrewing.com) joins Evan Price of Green Cheek (https://www.greencheekbeer.com), Kelsey McNair of North Park (https://www.northparkbeerco.com), and special guest host Vinnie Cilurzo of Russian River (https://www.russianriverbrewing.com) as they dissect varying approaches to medal-winning, crowd-pleasing hazy IPA, including:
choosing soft water over more chloride-heavy approaches
different strategies around pH to balance flavor, function, and food safety
selecting malt for color and flavor contributions
using adjuncts such as unmalted wheat, chit malt, oats with husks, and more, to build pale color yet stable haze
feeding bigger fermentations to offset low efficiency mashes
the impact that certain hop varieties have on haze development and stability
“coolpooling” with concentrated pellets and knockout hopping with advanced hop products
promoting biotransformation during active fermentation without dry hops in the tank
double-batching over two days while under-pitching and over-aerating
closing the tank several days before terminal, and dry hopping under pressure
the impact of pellet density
what to look for in certain varieties at hop selection
balancing bitterness and final gravity
And more.
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