John Palmer joins me this week to discuss the Cold IPA style, its history and how to brew one at home.
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Topics in This Week’s Episode (40:43)
- This week I welcome back John Palmer. John is the author of the top selling book How to Brew as well as Water and Brewing Classic Styles (full disclosure: Amazon affiliate links used for books).
- We briefly discuss John’s upcoming book on Stovetop brewing and some of his activities the last year.
- John introduces the Cold IPA brewing style which is an interesting cross between Cream Ale and the West Coast IPA.
- We talk about the roots of Cold IPA which starts with the American Adjunct Lager. John also talks a bit about his efforts editing Greg Casey’s 5 volume set on American IPA.
- A variation of American Adjunct Lager is Cream Ale and Cold IPA is more closely related to Cream Ale, but it uses modern hops and hopping techniques.
- We move to the details of brewing a Cold IPA, starting with the grain bill which typically includes 20% or more rice or corn adjuncts.
- John explains the hop schedules used which are closely related to West Coast IPAs including the use of popular Pacific Northwest and Australian/New Zealand hops generously used in the boil, whirlpool and dry hopping.
- We talk about the yeast used as well as fermentation temperatures that combine to give the proper finish and balance to the beer.
- John discusses fermentation and finishing a Cold IPA.
- We talk about the taste of a Cold IPA as well as major breweries who brew this style.
- John gives his thoughts on the continuing IPA evolution as well as changes happening in the Craft Beer market.
- John shares his closing thoughts.
Sponsors
- Thank you to our sponsor Craft Beer and Brewing Magazine for sponsoring this episode. I encourage you to subscribe to their great magazine!
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