Heater Allen’s head brewer and the inventor of cold IPA are joining forces to launch lager-centric Gold Dot Beer in McMinnville, Oregon.
Kevin Davey and Lisa Allen of Heater Allen in McMinnville, Oregon, share this recipe for the first cold IPA in their Gold Dot line of beers—with, Davey says, “a warning for its sneaky strength.”
The brewer who invented and defined cold IPA—Kevin Davey of Heater Allen and Gold Dot Beer—shares the tips and techniques needed to brew one that shines.
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.
Three leading brewers pushing the limits of the cold IPA style—Sam Tierney of Firestone Walker, Jude La Rose of Hop Butcher For the World, and cold IPA originator Kevin Davey of Heater Allen and Gold Dot—join the podcast to discuss the current state of cold IPA, how their recipes and processes have evolved, and why they still choose to explore hops through the style dubbed “More West Coast than West Coast IPA.”
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.
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.
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.
A recent collaboration brew between Wolves & People farmhouse brewery and lager brewers Heater Allen offered the opportunity to try partnering homegrown wild yeast with a lager strain to produce a mixed-fermentation lager.
For Oregon’s Heater Allen, slow growth and focused experimentation allowed them to dial in quality long before craft lager caught on. They learned to brew the beers they want with the equipment they have—but there’s one thing they won’t sacrifice.
From light Pilsners to proper helles, schwarzbiers, and more, we asked brewers and industry folks from around the country to share the type of lager they would most like in their glass.
**Aroma:** “Light bread note, with some biscuit and slight honey. Hops notes include floral, earth, pine, light black pepper, and a touch of cardamom. As it warms, a light spicy note materializes.” **Flavor:** “A bold flavor up front for a Pilsner, with sweet cracker and biscuit, but is quickly followed by some floral spice notes that carry the bitterness through the finish. Noticeable sulfur notes give way to the pine and spice of the hops, as well as some pepper. The malt characters are only in the foundation, providing the body, but don’t truly emerge until the bitterness fades into the aftertaste.” **Overall:** “A hoppy Pilsner that ushers in some nice complexity. A little rough through the taste compared to other Pilsners, but still enjoyable. The sulfur tones are reminiscent of Czech Pils right up front. The complexity of the hops with pine, spice, and pepper makes this intriguing.”
The brewer who invented and defined cold IPA—Kevin Davey of Heater Allen and Gold Dot Beer—shares the tips and techniques needed to brew one that shines.
The brewer who invented and defined cold IPA—Kevin Davey of Heater Allen and Gold Dot Beer—shares the tips and techniques needed to brew one that shines.
This six-pack from Heater Allen’s Lisa Allen is filled with formative beers that she’s stuck with through the years as well as inspirational lagers connected to specific beer-hall memories that have influenced the way she brews today.
Preheating your mash water with a bucket heater saves time and propane. We have some tips for making it work best for you!
Surprisingly Noble-like aroma, plus lime rind and pith. Nicely balanced flavor. Malt sweetness plays well with funky hops—an intermingling of citrus, tropical fruit, and grassy notes. Dry finish, lingering bitterness. The more I drink, the more it really grows on me.
From Fal Allen, this recipe is a combination of the traditional (the air-dried malt and the spices) and the new (the brewhouse souring).
The key to a proper gose, says Fal Allen, the longtime brewmaster at Anderson Valley Brewing Company, is to go easy on the salt and don’t put too much stock in the fancy stuff.
Festivities are winding down, but there’s a surplus of cookies winking at the motley collection of beers in your fridge. Our best advice: Look for comparable intensities of flavor (difficult), and don’t overdo it (impossible). Specific recommendations follow.