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Bigger and Juicier: Brewing Hazy Triple IPA

Here is Adam Robbings of Reuben’s Brews on the key elements of brewing great, high-gravity, hazy IPAs. Surprise: It doesn’t start with the hops.

Adam Robbings Nov 17, 2020 - 5 min read

Bigger and Juicier: Brewing Hazy Triple IPA Primary Image

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Our most popular hazy IPA is no middleweight. Reuben’s Triple Crush is what we call a triple IPA, and it checks in at 10 percent ABV. It has won a number of awards, including gold at the U.S. Open in 2019 and 2018. Recent batches have sold out in less than an hour upon release.

As with all new beer recipes, there are always some key initial decisions you need to make to start off the recipe process. We first focus on what we consider the key concepts for that style—those choices that need to be made to drive the recipe formulation process.

Here are what we consider to be those key decisions you need to make to brew a full, smooth, aromatic, and flavorful hazy triple IPA.

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