• American IPA
  • Eis-IPA

    The story of an eisbock has a potential beginning, though seemingly steeped in legend. It is said that a German brewery worker in 1890 was ordered one winter evening to bring a batch of newly brewed Bock inside at the end of a long day. Tired and alone, he decided that leaving the beer outside for the night would do no harm. Returning to work the next day, the head brewer discovered that, after a particularly frigid night, the beer had frozen solid. […]

  • American IPA
  • Extreme Mash Hopped IPA

    The mash hop has been around for a while. This is a technique used to hop in the mash to enhance the hop flavor in beer. While I have never actually done it myself, there has been dispute on how much flavor or bitterness it actually imparts. But what if it was pushed to the extreme? […]

  • Hoppy
  • 100% Rye IPA (My First BIAB)

    Over 7 years of homebrewing and not one brew in a bag under my belt. This method is generally considered the next step up from extract brewing, though some just never go away from it either. The main reason is it’s easy and cuts the brew day time down by a lot. […]

  • Brut IPA
  • Brut IPA

    Brut IPA is not a style. Though like the hazy IPA, it has grown into an unofficial style. Also like the hazy IPA, certain things need to happen in order for it come to fruition. The core of the brut IPA is that sugars in it need to end low…like, brut sparkling wine low. […]

  • American IPA
  • NE/Hazy IPA…#2

    The New England-style/Hazy IPA craze is real. Unless something else comes along soon, it will last a while longer. I keep hearing about the lager maybe being next, but a lot of people like myself love hops more than malt, so we’ll see. […]