Ask most American brewers about their first expertise with New Zealand hops, and 9 out of ten will in all probability title one single beer—Alpine Beer’s Nelson. Alpine founder Pat McIlhenney was one of many early ones to import southern hemisphere hops, and it’s onerous to discuss the hop now with out acknowledging the significance of that singular beer. Son Shawn McIlhenney inherited his dad’s love of hops and experimentation, and at the moment continues to push the bounds of substances and methods by McIlhenney Brewing.
On this episode, McIlhenney touches on:
- the evolution of San Diego IPA
- utilizing enzymes to handle a flaked rye mash
- combining Nelson Sauvin and Nectaron hops for optimum impact
- first wort hopping for much less aggressive chunk
- mixing complete leaf hops with superior hop merchandise like Incognito
- pushing the high-quality line between sufficient and an excessive amount of
- choosing Southern hemisphere hops
- recipe issues when scaling as much as double and triple IPA
- avoiding the flavour results of over-aeration
- rediscovering the non-public pleasure of creating beer
And extra.
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