Steve Parker, co-founder of Fidens, shares insights on crafting award-winning hazy IPAs. Kelsey McNair of North Park Beer Company discusses the unique flavor profiles of West Coast and East Coast iterations. Scott Janish from Sapwood Cellars delves into the evolution of New England-style IPAs and balancing bitterness in hazy brews. They explore innovative dry hopping techniques, maximizing hop extraction, and optimizing haze while minimizing off-flavors. Join them for a deep dive into the art and science behind one of craft beer's most popular styles!
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volunteer_activism ADVICE
Biotransformation
Promote biotransformation in whirlpool with heavy hop additions (2 lbs/barrel).
Dry hop after fermentation completes for better results and easier yeast harvesting.
volunteer_activism ADVICE
Dry Hopping Technique
Dry hop in smaller quantities over multiple days for better extraction.
Avoid rousing the tank and consider closing it early for natural carbonation.
question_answer ANECDOTE
Haze Stability Issues
Tommy Chimino struggles to maintain haze in his beers despite various techniques.
The panelists suggest higher dry hopping rates, water profile adjustments, and yeast strain considerations.
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At the recent Brewer’s Retreat at Dogfish Head in Milton, Delaware, Steve Parker of Fidens (Albany, New York), Scott Janish of Sapwood Cellars (Columbia, Maryland), and Kelsey McNair of North Park (San Diego) answer questions about brewing hazy or New England–style IPA. In this episode, they discuss:
points of difference in West and East Coast hazy iterations
balancing high finishing gravities with additional bitterness from the dry hop
eliminating malt complexity and maximizing light color
promoting biotransformation through whirlpool hops rather than active-fermentation dry hopping
maximizing extraction in dry hopping
using novel products to remove oxidative metals in hazy IPA
optimizing polyphenols necessary for haze while minimizing “hop burn”
pushing hop saturation with flowable hop products
And more.
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