Based in San Francisco, Cellarmaker is known among its peers for a style of pale ale and IPA sometimes called “West Coast haze,” cramming plenty of modern, fruit-forward hop aroma and flavor into a hazy yet light-bodied, dry, highly drinkable frame. Easygoing pale ales such as Tiny Dankster, Dobis, Mt. Nelson, and New Beer Smell are among Cellarmaker’s most popular beers.
In this 76-minute video course, cofounder and head brewer Tim Sciascia details Cellarmaker’s whole approach and process to brewing these modern pale ales. Among other topics, he discusses:
- how to maximize drinkability and balance in hop-forward pale ales
- selecting the best hops available
- hop varieties and when to use them, from the kettle to dry-hopping
- the importance of bittering hops for structure
- why to restrain your whirlpool hop additions
- advantages of post-fermentation dry-hopping
- rousing dry hops with CO2 to maximize aroma
- using enzymes to prevent diacetyl from hop creep
- yeast and fermentation in support of other components
- finagling some haze from the Chico strain
- brewing brighter West Coast–style pale ale
- building a malt bill to support the hops
- mashing high for sweetness to balance bitterness
- water profiles for hazy and West Coast pale ales
And much more.
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