![]() ![]() Our focus on IPAs shifted from that type of beer towards a significant decrease in bitterness, an expressive house ale yeast that blends hop and yeast together, and dry-hop rates that are moderately excessive. The hop character also came with immense bitterness and a fairly clean yeast flavor, but back then it was so wildly different and more expressive than anything else I could regularly get in the Richmond market. That beer was hazy, totally unfiltered, and had hop character for days. This might date us a little, but we were most influenced by Green Flash’s West Coast IPA when it used to come in the stubby SN bottles and six-packs. Most Influential IPA: West Coast IPA, Green Flash Brewing Co. ![]() ![]() We aren’t often too excited about any one variety but Simcoe’s daughter has proven to be our favorite hop since that first batch. After waiting for what felt like forever for our hop contracts to come through, we finally got our hands on Mosaic and couldn’t believe both the complexity and intensity of the hop. This is a 100 percent Mosaic DIPA at 8 percent ABV that expresses itself as pungently dank with bright, tropical, sticky grapefruit. TRIPLE CROSSING BREWING CO.Īs told by Jeremy Wirtes, co-owner and head brewer Read the entries below and grab your tickets. We’ve assembled a top-notch list of more than 20 brewers to serve unlimited pours of their finest hazy and juicy IPAs - all of which are produced in limited quantities, and most are unobtainable without waiting on a line akin to a new Supreme release.Ī week suddenly feels far away, huh? To get your, uh, juices flowing in anticipation of the festival, we asked 10 of the participating breweries to tell us about one of the beers they will be serving, as well as which IPA has been most influential in the development of their own expression of the style. And what better place to do that than in New York City, with its thriving beer scene. After the success of the first Juicy Brews in Pittsburgh, in October, we wanted to expand our reach for this next Freshie Fest. That’s right, lupulin lovers: We’re less than a week - or by our calendar, under seven D.B.H., or Dayz Before Haze - away from our second celebration of hazy, juicy IPAs on December 3 at Industria NYC. I really like the difference between Breakside IPA and Breakside Wanderlust IPA - they are both great west coast IPAs, but the former is more traditional and the latter is a little more modern.A thick, voluminous haze emitting lush aromas of citrus and tropical fruit has formed above the West Village in Manhattan, and its manifestation can only mean one thing: Juicy Brews NYC is almost here. Imperial Joystick or WY1450 (though any American yeast or most English yeasts can work) 5 oz Citra Whirlpool 140F for 30 minute "hop stand"Ģ oz Amarillo, 1 oz Simcoe. WLP001 (though any American yeast or most English yeasts will work)Ģ oz Amarillo at flameout, then slowly cooled for 30 minutes to 140FĢ oz Amarillo, 1 oz Simcoe. Standard Old School West Coast IPA Recipe:ġ oz cascade. I think the combo of Simcoe-Amarillo is considered "classic" at this point, though neither is a "C-hop." Expect to use around 10g-30g per gallon of flameout/whirlpool hops and 5-30g per gallon of dry hops. C-hops are classic, but plenty of people use fruitier new hops. For bittering, many will use a clean neutral bittering hop like magnum, but others prefer a rougher hop like CTZ or Chinook - it depends on taste. AFAIK, dry-hopping became standard practice in IPA sometime during the W administration. Lots of people have moved to FWH-whirlpool-dry or incorporated more complicated schedules. I think the most common hop schedules are probably 60-15-0-dry or something like that. Sometmes a little wheat malt is added and sometimes a little Munich or Vienna malt is added.įor hops, the BJCP guidelines will give you a decent idea on IBUs. I like lighter or medium crystal malts anywhere from 2-8%. Victory/biscuit is also a common addition, or maybe even melanoidin or aromatic or honey malt (in small amounts). The more old school you get, the more crystal/caramel flavor there will be. Still, some like to cut it the other way, with a 50/50 2-row/Maris Otter mix.Īs for specialty malts, Carapils and Crystal are common additions, though neither is strictly necessary. ![]() I know a lot of brewers who like to cut their 2-row with a little pilsner malt. I think I would break down American IPA into 3 categories: West Coast IPA, New England IPA and "Other Places" IPA (also known as "cheap on the hops" IPA or "Sorta Strong American Pale Ale").įor West Coast IPA, I think any pale base malt works: British Pale Malt, US 2-row, US "Pale Ale" malt, or even pilsner malt. ![]()
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