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The New IPA: Ch. 14

Stability is of major concern with Hazy IPAs. I worked at a brewery in Brooklyn that would pull any hazies that didn't sell through within 90 days. Fantastic quality control, don't get me wrong, but that's quantifiable waste as well. I'm currently working for a brewery in Western NY that also pulls hazies within 90 days. So what's the jive?


Oxygen is enemy number one. It can seep in at any point of the process, darkening the color and spoiling the delicate aroma. Sulfur dioxide can also find its way into the beer if the beer is brewed at a high wort pH, a low wort oxygenation, and a low yeast pitch. This may result in a rotten egg off-flavor and aroma.

Sulfites (protein-derived thiols) are the primary antioxidant in beer which also encourage stability. Theoretically, a high protein grist is more resistant to oxidative characteristics. The LTP1 protein is rich in protein-derived thiols. To get this LTP1 protein into solution, use undermodified malts.

Manganese will accelerate beer aging, producing a sherry-like aroma. Columbus hops are rich in manganese. Flaked wheat and spelt also contribute a lot of manganese to the solution. Use malted oats instead of flaked oats to avoid a manganese spike as well.

Early hot-side hopping is great for oxidative stability. These hop additions stripped the solution of iron, which accelerates oxidation.

Ribes flavor is equivalent to black currant... if you remember the biotransformation summary, you know.

One more chapter left y'all. It's a fun one too!

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Location: 745 Seneca St, Buffalo, NY 14210, USA

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