Episode 044 | New England IPA: Water Chemistry
Podcast: The Brülosophy PodcastPublished On: Tue Jun 12 2018
Description: Whereas traditional IPA is known for being clear, crisp, and relatively sharply bitter, NEIPA is expected to be soft and creamy with low bitterness. There are a number unique process variables that go into crafting such a hazy juice-bomb, one of which is adjusting the brewing water to have a higher proportion of chloride to sulfate, opposite of what's common for clearer versions of IPA. In this episode, contributor Brian Hall joins Marshall to chat about the impact water chemistry has on NEIPA and they discuss some fascinating exBEERiment results. | Relevant Articles | Sulfate to Chloride Ratio xBmt Messing With Minerals xBmt
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