“Electric Jellyfish is a hazy, Austin-style IPA, focusing on the juicy hop flavor and aroma from our favorite farmers while keeping the bitterness balanced and refreshing,” says Joe Mohrfeld, brewmaster at Pinthouse Pizza and Brewing in Austin.
Pinthouse’s Joe Mohrfeld digs into the elements of brewing a great hazy IPA—including biotransformation, hop compounds, and a protein-rich grist. He also addresses differences in whirlpool hop additions in the home brewery versus commercial equipment.
West Coast IPA has evolved. From building a pale grist with enough malt complexity to support the hops, to selecting hop varieties that combine the new with the classic, Pinthouse’s Joe Mohrfeld wallks us through the choices.
Pinthouse’s Joe Mohrfeld explains his technique for rubbing and evaluating hops to seek out the aromas and flavors you want in your IPAs—and to avoid those you don’t.
Pinthouse’s Joe Mohrfeld discusses different forms of hops—from whole leaf to Cryo—and why the best hops available might not be the best for your own beers. He also explains a technique for getting the most out of harvest-fresh wet hops.
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Join Pinthouse Pizza Brewmaster Joe Mohrfeld for a master class in getting the most out of hops to brew highest-quality, aroma- and flavor-forward IPAs.