We asked Monkish Brewing Cofounder Henry Nguyen for some advice when it comes to brewing quality, flavorful, and inventive IPAs. Here are five things he thinks you should know when it comes to brewing IPA.

Monkish hospitality and devotion gave way to modern commercialism over a few centuries, but this Bavarian product that evolved along the way still has the power to nourish and amaze.

Recorded at the recent Brewer’s Retreat at Russian River Brewing, this panel discussion with Henry Nguyen of Monkish, J.C. Tetreault of Trillium, and Neil Fisher of Weldwerks explores their evolving approaches to brewing hazy IPAs.

Our guests on this episode are Adriana and Henry Nguyen of Monkish Brewing in Torrance, California. Here, they discuss the patience and technique behind their IPA process (disproving any argument that hazy IPAs are rushed), and much more.

Monkish Brewing co-founder Henry Nguyen offers up this sixer of beers that have made a mark on his brewing journey.

Bold nose; dank aromas play off pungent tropical, intense peach, super-ripe orange, alcoholic warmth. Flavor reveals floral and herbal notes—complex and intriguing—with musky passion fruit and dank citrus. Plenty of body and bitterness to back up heavy hops. Finishes dry enough to enjoy.

Dank sweat transforms into intense tangerine and orange. Low malt presence; hop flavor dominates. Smooth, moderate bitterness wants a touch more sweetness. Solid citrus-hop flavors of grapefruit, tangerine, orange peel. Finishes on the dry side; hop flavor lingers nicely. Clean and drinkable.

Aroma: “Orange, tropical, banana, with some light bready malt and some wild notes of clean barn, dry straw. As it warms, you get more peaches and apricots. Slightly sour and lightly tart.” Flavor: “More citrus and tropical in the flavor. Slight leather. Lightly sour, earthy, fresh. Low hops bitterness.” Overall: “Refreshing, lightly sour, summer thirst quencher with a wild kick! Very fruit-forward.”