Nailing styles as diverse as altbier, fruited sour IPA, and saison, Roaring Table is turning a suburban Illinois strip mall into a destination.
This juicy double IPA collaboration between Vitamin Sea and Civil Society became one of our Best 20 Beers in 2021.
It used to be notoriously difficult to cook with American IPA—it was bitter and challenging—but the continuing evolution of this growing family of styles has created new opportunities for compatibility in the kitchen.
Fruit-forward, soft, hazy, juicy, pillowy—whatever your adjectives, this is for sure: These IPAs have captured the flavor imagination of a still-growing number of beer drinkers. Here, five pros share their top picks.
Courtesy of the brewing team at Burke-Gilman in Seattle, here is a homebrew-scale recipe for the double hazy IPA that won GABF gold in 2020.
Your favorite hazy-juicy pale ale or IPA gets into the batter to brighten up a fried fish filet, while spicy sumac plays a similar role in the mayo.
Firestone Walker’s Propagator brewhouse manager discusses the R&D process for popular beer families such as Luponic Distortion and Mind Haze, as they follow the path of subtle but continual evolution.
“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.
Evan Price, cofounder and head brewer at Green Cheek, is winning medals and brewing the kinds of IPAs he enjoys most, applying a skill set that he’s picked up the hard way.
Here is a homebrew-scale recipe for Wren House’s best-selling beer—the same that won gold in the most competitive category of the 2020 Great American Beer Festival awards: Juicy/Hazy IPA.