Podcast Episode 207: Nick Mader of Alma Mader Balances Lager with Two Sides of Hazy IPA

Simultaneously pursuing great lagers alongside a two-pronged approach to hazy IPA—with both sweeter and drier iterations—has established this Kansas City brewery as a creative force in the Midwest.

Jamie Bogner Oct 2, 2021 - 6 min read

Podcast Episode 207: Nick Mader of Alma Mader Balances Lager with Two Sides of Hazy IPA Primary Image

Nick Mader. Photo: Joe Stange.

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For Alma Mader, combining lager brewing with a broad approach to hazy IPA provides the best of both worlds—a dogmatic approach to technical brewing synergized with a ranging program to squeeze every last ounce of flavor from their hops. Founder and head brewer Nick Mader studied and worked with industry-leading breweries before heading back home to Kansas City, Missouri, to open the eponymously named brewery with wife Tania Hewett-Mader. That studied, nuanced approach to beer design is evident no matter which style you order.

In this episode, Mader first discusses lager, including:

  • Quality, consistency, and expression in Saaz hops
  • Dialing in utilization of Noble hops in lagers
  • Utilizing later hop additions in lager
  • Balancing bitterness and malt character
  • Manipulating pH to achieve proper expression
  • Keeping minerality in check
  • The significant differences in lager yeasts strains

Then, the discussion turns to hazy IPA, and Mader covers:

  • Their two-pronged approach to hazy IPA, with drier and sweeter veins
  • Boil additions in hazy IPA for mid-palate hop flavor
  • The impact of specific hop varieties on expression of “juicy”
  • The benefit of using gypsum
  • A West Coast–style approach to hazy IPA
  • “Cool-pooling” for better hop aroma

And more.

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Jamie Bogner is the Cofounder and Editorial Director of Craft Beer & Brewing Magazine®. Email him at [email protected].