Drew Hardin comes back to talk about making a New England IPA. It seems like everyone is jumping on board the bandwagon. They're often described as "juicy', "hazy", or "creamy" and they're everywhere at the moment.

Drew has brewed a few for himself and for CBW and walks us through each ingredient based on his experiences. I've already started following his advice, and can't wait to see how it will turn out.

You can generally find Drew at Community Beer Works

Sato Brewpub

or Hatchets and Hops

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