IPA


Podcast Episode 349: Ryan Speyrer of Parish is Building the Future of Hazy IPA on a Foundation of Classic Hops

Creating compelling yet characterful hop blends in hazy IPA has become a persistent challenge for brewers swimming in a sea of Citra-Mosaic taste-alikes. The solution for Parish head brewer Ryan Speyrer: Dig into the library of hop classics to deploy blends that are as familiar as they are futuristic.

Make Your Best Rye IPA

This rye riff on the classic American IPA is plenty hop-forward but with a more substantial grist than most. Rye’s an excellent ingredient that pairs beautifully with bright, clean hop flavors.

Recipe: Goat’s Beard Rye IPA

Trial and error led to a winning combo of grist and hop bill in this recipe, and the result is a fun and interesting rye rewind on the ubiquitous IPA.

Recipe: Kleiner Hund Session IPA

Amarillo and Simcoe lead the way in this session IPA recipe from Josh Weikert’s Make Your Best series.

Brewing the American Black Ale

Whether you call it black IPA, Cascadian dark, or something else, this unholy union of hops and darkness enjoys a cult following that continues to watch the style evolve.

Video Tip: Why American Two-Row is the Malt of Choice for Cold IPA

Kevin Davey of Heater Allen and Gold Dot Beer explains the science behind why domestic two-row pale malt is ideal for pairing up with rice or corn for a crisp, cold IPA whose flavors will last longer.

Podcast Episode 342: Hazy IPA Now! With Fidens, North Park, Green Cheek, and Russian River

The West Coast IPA gang is back with a pal from the East Coast—and while IPA is still the focus, this time it’s hazy and soft rather than lean, clear, and bitter. Evan Price of Green Cheek, Steve Parker of Fidens, Kelsey McNair of North Park, and special guest host Vinnie Cilurzo of Russian River dive into the creative and technical mechanics of juicy, hazy, New England–style IPA.

Video Tip: Rice or Corn? Brewing with Adjuncts for Cold IPA

Body-lightening adjuncts are a key component of cold IPA. Here, Kevin Davey of Heater Allen and Gold Dot Beer gets into the details of mashing and brewing with different forms of rice and corn, as well as the pros and cons of each ingredient.

Video Tip: Hopping a Great Cold IPA

Kevin Davey of Heater Allen and Gold Dot Beer—and the progenitor of cold IPA—expounds his views on how best to hop the style, from bittering to dry hops.

Video Tip: American Two-Row and Adjuncts Are Made for Each Other

Kevin Davey, co-owner of Heater Allen Brewing and Gold Dot Beer, explains why domestic two-row is the base malt of choice for cold IPA, combining with adjuncts such as rice or corn for lighter body and longer shelf life.