Zack Frasher loves hoppy beers about as a lot as he loves exploring new methods for maximizing their expression. His previous decade and a half of brewing—first as a homebrewer then as a professional—has been marked by analysis and testing within the hoppy style, dialing in recipes and processes for clear and tight hop presentation. Over the previous 12 months at Slice—in Lincoln, California, simply north of Sacramento—that decided work has borne fruit: a bronze medal on the Nice American Beer Pageant and a gold at World Beer Cup, each for juicy or hazy sturdy pale ales. Frasher isn’t any stranger to profitable; his beers additionally received 4 GABF medals in 5 years at his final brewery, close by Moonraker in Auburn.
On this episode, he dives deep into brewing hop-forward beers, each West Coast and hazy, and discusses:
- water remedy for IPAs and the good thing about retaining dissolved solids low
- constructing simplified and leaner however structured West Coast IPA
- various malt bases relying on the hop recipe
- altering recipes when transferring from steam to direct fireplace
- taking a hop selection–particular method to IBUs
- mixing yeast in hazy IPA
- the small issues that elevate beers from good to nice
And extra.
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