How do you achieve that consistent, beautiful haze in your hazy IPA? In the early days of New England IPA (NEIPA) recipe design, a common misconception was that you needed non-flocculent yeast to stay in suspension for a hazy beer. This is simply not the case. Brewers already appreciate from anecdotal experience that certain yeast strains are better suited for hazy beer styles, and in fact are a major contributor to stable colloidal haze. This seminar provides recommendations for the most haze-positive yeast strains and current research into what makes these yeast strains so unique.
Another key component to this yeast-dependent colloidal haze is dry hopping. This seminar also covers best dry hopping practices for the development of haze, including dry hop addition timing, dry hop dose, and hop variety-specific effects. While a lot of focus on achieving stable haze has been in the grist, it is fascinating to better understand how yeast strain and dry hopping play into the haze equation.
- How using the right yeast strain can make it easier to get stable haze in your hazy IPA
- How to develop stable colloidal haze that won’t spin out or settle out
- Best dry hopping practices to promote haze