Before you pack a bag in search of new hops-fueled adventures, here are a few new books that that will inspire you to hit the road and order a pint.
It's hop-forward, like most IPAs, but it makes use of its grist in a more obvious and substantial way than traditional IPAs. Rye is an excellent brewing grain that you should probably be using more of in general.
What is this thing we call a Milkshake IPA? How do you make one? Should you (or anyone else) make one? Josh Weikert examines these questions and gives you guidelines for making your own—if that’s a path down which you choose to go.
Brewers at The Boston Beer Company ran trials to determine how common spices changed perceived bitterness in various beers. They found that there’s more to bitterness than isomerized alpha acids and more to measuring IBU than those isomerized compounds.
Designing an IPA to appeal to a wide range of beer drinkers is hard. Designing one that remains appealing to drinkers ten years later is damn near impossible.
Mark Hastings of Überbrew argues that the selection and combination of hops varieties isn't the end-all, be-all of brewing hoppy styles. The real magic is finding the right malt and yeast combination that pulls the best character out of those hops.
This recipe will serve you well as a faithful Red IPA that avoids the pitfalls of the style while amplifying its virtues.