Join Dr. John Paul Maye, Technical Director at Hopsteiner, as he shares his amazing research into New England IPAs, a.k.a. Hazy IPAs. He will describe the basic brewing process of this new beer style and explain why these beers are not very bitter yet are full of hop flavor. He will also explain why the perceived bitterness does not correlate with the IBU test results and why many of these beers taste fruity or juicy. Finally, he will discuss the numerous tests he has conducted on the haze to determine what it is, what it isn’t and what secrets it is hiding.

Learning Objectives:

Why many New England IPAs have a smooth bitterness; Why the IBU of a New England IPA does not correlate with the perceived bitterness; What compounds make up the haze and its unexpected properties