New England IPA: Water Chemistry

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 Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.