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Garrett Ward of Sideward Brewing in Orlando loves to tinker and experiment with new hop formats. Whether it’s hazy and juicy IPAs or their fruit-forward yet structured bright-and-bitter iterations—often now fermented with lager yeast—he’s constantly searching for ways to use these concentrated hop products to boost flavor and intensity.
In this episode, he discusses:
- using hazy IPA technique with clear IPAs, and vice versa
- adding layers of hop flavors with classic C-hops in combination with modern citrus and tropical fruit–forward varieties
- maximizing the mix of flowable hop products in the whirlpool
- dry-hopping with a hop cannon in multiple stages
- building hop blends high in survivable compounds
- maximizing thiols with yeast strains such as Cosmic Punch
This episode is brought to you by:
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