This beer has a big, clean, and chewy grain bill that explodes with hops notes of pineapple, blueberry, and pine resin.
Thinking about most of their beers as a triangle, Jason Synan and Mike Renganeschi want to focus on acidity, hops, and botanicals. However, each characteristic doesn’t play the traditional role in their beers that one might expect.
This might seem like just another hoppy session beer, but the regionally authentic ingredients do tend to come through even in the face of atypical hops.
From Fal Allen, this recipe is a combination of the traditional (the air-dried malt and the spices) and the new (the brewhouse souring).
The key to a proper gose, says Fal Allen, the longtime brewmaster at Anderson Valley Brewing Company, is to go easy on the salt and don’t put too much stock in the fancy stuff.
In the city of Middletown, New York, the line forms early outside of Equilibrium Brewery on weekends for fans jonesing for a hops fix. This is what happens when professionally trained scientists get involved in brewing.
Hibiscus makes perfect sense for an IPA, John Troegner says. “It creates berry flavors and aromas, lowers pH, and is actually similar to the Vic Secret hops.”
Knowing how to build a recipe for fractional distillation, how to use the process, and how to make a style into an “Ice Whatever” is a great tool to have in your bag.
MORE Brewing Co.’s Shaun Berns says this is one of his “favorite beers. It started off as a German-style Pilsner but quickly changed to a classic American lager.”
While the thought of ale spontaneously fermenting in coolships might conjure thoughts of the country, you’re more likely to find it in cities across America.