Aggressively dry-hopped and less filtered because the haze is where the flavor is.
PROCESS
How we make it hazy
Making our delicious haze starts before we even fire up the kettle. Oats and wheat — both malted and unmalted varieties — are critical to the recipe, down to their exact makeup of proteins, beta-glucans, diastatic power, and other beer-nerdy specs.
Once we’re brewing, this precise grain foundation interacts with the polyphenols (think pre-haze molecules) in colossal volumes of lupulin hop dust, which is basically the pure flavor from inside hop cones, to generate a smooth and juicy haze. We chill our fermenters at slightly higher temperatures than normal so the haze doesn’t fade, then we skip the filter to package all the hazy flavor in its prime — straight from the tanks and into the can.
Go deeper: What is a Hazy IPA?
Once we’re brewing, this precise grain foundation interacts with the polyphenols (think pre-haze molecules) in colossal volumes of lupulin hop dust, which is basically the pure flavor from inside hop cones, to generate a smooth and juicy haze. We chill our fermenters at slightly higher temperatures than normal so the haze doesn’t fade, then we skip the filter to package all the hazy flavor in its prime — straight from the tanks and into the can.
Go deeper: What is a Hazy IPA?
