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.

This episode is brought to you by:

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Looking for a good lager yeast? Fermentis, the obvious choice for beverage fermentation, providing brewers large and small with the most complete portfolio of dry lager yeast available anywhere. To learn more about how Fermentis can improve the quality of your fermentation, and for the latest on their exciting new product releases, visit Fermentis.com.”

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As a brewery owner, you know how important it is to keep your machines running so you don't have to deal with the hassle caused by contamination, recalls and downtime. Clarion makes food-grade lubricants to protect your equipment from the wear and tear that results in breakdowns that cut into your bottom line. Clarion gives you peace of mind so you can focus on what you do best: pouring out great-tasting beverages. Learn more at www.clarionlubricants.com

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

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