For Joe Lemnah, going to work at a brewery was no motive to cease homebrewing. The identical must discover and perceive that drove him to brew at house each week nonetheless informs his strategy of testing and studying, even a decade after opening Burlington Beer in Burlington, Vermont.
On this episode, Lemnah focuses on the evolution and processes behind the model for which they’re best-known—hazy IPA—however their strategy differs from different New England stalwarts. From unconventional (but traditional) hop decisions equivalent to Simcoe and Chinook, to high-adjunct grists during which every grain serves a selected goal, the alternatives that Lemnah and Burlington workforce make are based mostly on a steady strategy of testing, affirmation, revision, and tweaking.
Throughout this dialog, he touches on:
- exploring the influence of various grains in hazy IPA
- each embracing and avoiding “cheat code” hops
- pushing high-adjunct a great deal of 30 to 40 p.c to maximise smooth texture
- constructing center notes via hop blends and course of
- utilizing much less conventional hops for aroma
- maximizing varied methods to realize fascinating hop flavors and aromas
- studying the mechanics of fermentation and yeast harvesting with London Ale III
- constructing character in pub-focused lagers with rye and different grains
And extra.
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