Video Tip: Dry Hopping with Narrow Gauge

Known for pushing the envelope with intense hop and fruit flavors, Jeff Hardesty of Narrow Gauge demonstrates a safe and sanitary method for dumping a large quantity of dry hops into a still-fermenting beer.

Jeff Hardesty Apr 8, 2020

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Jeff Hardesty is founder and brewer at Narrow Gauge Brewing Company in Florissant, Missouri, just north of St. Louis. He and his brewery have gained a national reputation for big, no-holds-barred, hard-to-categorize IPAs, often partially soured with Lactobacillus and flavored with lactose, vanilla, and copious amounts of fruit.

In the full 55-minute video course, Hardesty digs into the details of his evolving approach to brewing "milkshake" and "sour" fruited IPAs. Among the topics covered:

  • What are milkshake and sour IPAs, anyway?
  • How to develop recipes for these unique sub-styles
  • Kettle-souring IPAs
  • Whirlpool and dry hopping
  • Adding fruit and other flavors
  • Wood-aging and blending sour IPAs

And much more.

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