Episode 023 | New England IPA: Grains

New England IPA is a style known as much for its fruity, juicy aromas and flavors as it is for its characteristic haze. There exist a number of factors brewers believe contribute to this hazy appearance, one of which is the typically higher percentage of non-barley grain in the grist. In this episode, long-time NEIPA brewer and Brülosophy contributor Brian Hall joins Marshall to discuss the grains used in this popular style of beer as well as some exBEERiments they've performed on the topic. The Brülosophy Podcast is proudly to be partnered with the American Homebrewers Association. Become a member today: brulosophy.com/aha/ | Relevant Articles | The Impact of Flaked Oats on NEIPA: http://brulosophy.com/2016/11/21/the-impact-of-flaked-oats-on-new-england-ipa-exbeeriment-results/ Flaked Oats vs. Wheat Malt in NEIPA: http://brulosophy.com/2017/10/30/flaked-oats-vs-wheat-malt-in-a-new-england-ipa-exbeeriment-results/ Flaked Oats vs. Oat Milk in NEIPA: http://brulosophy.com/2017/10/09/flaked-oats-vs-oat-milk-in-new-england-ipa-exbeeriment-results/