In this special episode recorded at the recent Craft Beer & Brewing Brewer’s Retreat at Dogfish Head in Milton, Delaware, Khris Johnson of Green Bench (St. Petersburg, Florida), Doug Reiser of Burial (Asheville, North Carolina), and Vinnie Cilurzo of Russian River (Windsor, California) share their answers to attendees’ questions about brewing IPA—focusing on the American and West Coast styles.
Along the way, they discuss:
using flowable hop products from Yakima Chief Hops, Abstrax, Haas, Steiner, and othersreducing green matter to lengthen beer’s packaged lifespanoptimizing for early presentation in packagebuilding body in high-attenuation IPAstaking a balanced approach to chloride and sulfatebumping sodium through water softening to increase savorinessunsung hops that provide big impactadjusting pH to alter the character of bitternessbrewing black IPA or Cascadian dark aleUsing pH to manage hop creep
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