Whitney Burnside constructed her résumé at a number of the finest breweries within the Pacific Northwest, so when she and her husband Doug—a celebrated chef—launched into their post-COVID undertaking of working collectively on a brewpub they dubbed Grand Fir, the Portland beer world grew excited (we did too—for extra, see Kate Bernot’s case examine on Grand Fir from our Spring 2024 challenge of the Brewing Trade Information). Now, not but three years previous however with three World Beer Cup medals and three Nice American Beer Pageant medals beneath their belt, Grand Fir continues to garner consideration for exceptional beer. Burnside loves hoppy beers with persona, and the brewpub and beers themselves ooze character, with defining forest taste and aroma notes anchoring wider exploration.
This dialog facilities on West Coast and modern American IPA, with a concentrate on how Burnside usually makes use of giant blends of hops to construct layers of character. Alongside the way in which, she discusses:
- constructing ultra-lean, 1.5°P FG West Coast IPA with intense hop character
- mixing base malts for shade and physique in smaller hoppy beers
- differentiating between “conventional American” and “West Coast” IPA
- utilizing basic hops in fashionable codecs
- choosing malt to help the robust flavors of New Zealand hops
- developing nuanced hop blends with 5 or extra varieties
And extra.
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