Chill out and brew your own Cold IPA at home. We got two recipes from the professionals at Bent Brewstillery and Day Block Brewing Company: bit.ly/3xobvqX
CHIP Thank you man, for all that you have done. I really got into homebrewing at a early age of 17 and haven't stopped and I always look/think of all of your videos with brewing TV. I'm 28 now .
Sorry for the delay on this response. That is so cool to hear! That means you've been with me/us since pretty much the beginning of my first tour of duty at Northern Brewer as well as my current time here (just celebrated my third anniversary of the second round last week!) and all the side projects in-between. Thanks for the kind words of encourage and I'm excited that you're still brewing away like the rest of us. Cheers, Chip
I like beers with a pilsner base, so whether you call it a dry hopped pilsner or a "Cold IPA", it's right up my alley. It's crisp and clean, similar to some West Coast IPAs, but usually feels less heavy.
I've been brewing this beer for years without having a name for it. This is what my west coast ipa has turned into, and every winter my basement gets cold, so I ferment at 15c.
I'll give you my two cents. I am a brewer for a small but renowned brewery in Brazil called Liffey. We created the Catharina Sour style, which was registered in the BJCP and I have already made dozens of experimental styles. In my professional experience, Cold IPA is nothing more than a commercial move of a style that already exists and has not been mentioned, the Indian Pale Lager (IPL). One of my favorite seasonals I make is an IPL with Galaxy hops. Spectacular beer, and I'm a big advocate of using lager yeast to make hoppy beers. I defend the brewer's creativity, I've made beers even with tomato, and we specialize in the use of unconventional spices and fruits. But I believe that a lot of effort is currently spent on creating new style names for beers that already fit into one. And at least here in the region, these forced styles have lost a lot of credibility.
Thanks for sharing your international perspective and experience, Arthur. Can you tell us more about the use of tomato in brewing, and what some of your other to-go spices and fruits are in your beers? We love learning more about ecclectic brewing.
@@NorthernBrewerTV We have dozens of beers with fruit and spices, it's hard to comment on them all, but I can name a few that I believe will be interesting for Americans. Of the recent creations, there are two that I am very proud of and that have been a great success in our bars. The first is a Sour with sugarcane juice and Tahiti lime rinds. High acidity (3.2 pH), but incredibly balanced and refreshing due to the earthy sweetness of sugarnace with the aroma and acidity of lemon peels. It is called Garapa, the regional name for sugarcane juice. Another that took a lot of work but turned out spectacular is a beer with fig, wasabi (real wasabi) and ginger. Finding the balance was difficult but the result is incredible and hard to describe for anyone who hasn't tasted real wasabi. This beer fits the Catharina Sour style that I mentioned before. Another of my favorites is a Catharina Sour that combines a fruit from the Brazilian Amazon with spices from different parts of the wor, e use Cupuaçu fruit, pu-erh fermented red tea, lapacho and cocoa husk. I've never had anything like it in any other beer or drink. We call it Carimbó, which is the name of a typical dance from northern Brazil, from the region that produces the fruit. We have a herb beer focused on a very popular drink in southern Brazil, called Tereré and Chimarrão, which enhances the flavors of yerba mate. Beer with Tomato is another Catharina Sour, inspired by the Blood Marry drink. We used fresh tomatoes for maturation, and added minimal amounts of black pepper and Worcestershire sauce to bring the spicy character of the drink into the beer. Incredibly interesting beer, great to try but low drinkability, unless you love tomatoes. We produce a lot of Catharina Sour, where I always combine fruits with spices. So we have beers with passion fruit, pineapple, açai, tangerine, tamarind, cashew, raspberry, grape, blueberry, watermelon, butia, etc. And for these harmonisations I use dozens of different spices, in different application methods.
If it's fermented with a lager yeast it's a lager. If it's fermented with an ale yeast it's an ale. Some of my best hoppy beers are fermented with lager yeast. I think folks would be surprised by how many breweries use a lager yeast for pale hoppy beers, and they've been doing it for a long time. Same with stouts... We need to drop "India Pale" from our lexicon unless we are referring to a historic style. My .02 cents...
The attached recipe link does not mention how long the beer should stay in the fermenter before kegging. Can you advise how long the fermentation process should take for those recipes
This style seems designed for quick turn and drinking fresh to take advantage of all the big hop notes. I would say once you hit final gravity, give it maybe a few more days and then cold-crash (or not) and keg ASAP. Depending on your fermentation this beer could easily turn in under two weeks, maybe even less, and be drinking mighty fine.
Question on the yeast. If you are to use lager yeast at warmer temperatures, do you still need to make a BIG lager starter, Or can you expect similarities to ale strain cell count with lager yeast at warmer temperatures?
I have not heard any pro brewers or homebrewers suggest that homebrewers specifically make starters. I'm going out on a bit of a limb here in assuming that starters are necessary due to the work the yeast is going to have to put in at those lower, more traditional lager fermentation temperatures.
History of IPL/Cold IPA includes Sierra Nevada Beer Camp IPL and Leinenkugel IPL. I remember asking my local bottle shop about these and the guy working there said "that's not a thing. You made it up!" 10 years later it finally trended. It's like the Bitcoin of beer.
Although fermenting under pressure is certainly an option, most of the ones we've had from pros and homebrewers are fermented in the more standard way: cool yeast to pitch temp, pitch yeast, and ferment in a carboy, bucket, etc. controlling temperature if need be based on fermentation space and location. It's quite awesome how simple it is really. And a yeast like German Lager Yeast (from various labs) is perfectly suited for fermenting this way into the low or even mid 60s. Give it a try with our new Chill Factor Cold IPA beer kit if you're intrigued: ua-cam.com/video/K_hGJM8tOag/v-deo.html
Regardless of cold brewed, warm brewed, stories and recipes, when beer is produced from single temperature infusion it is moonshiners beer. You can name it anything you like but it is always going to be moonshiners beer. The step mash method produces pseudo, ale and lager but if the brewing method is used in craft brewing profit margin wouldn't be as high due to the more time and energy that it takes with the step mash method, versus, the less amount of time and energy that it takes with the single infusion method. Maybe there are some craft brewers that are using the step mash method and good for them because they are producing pseudo, ale and lager. Then, there are the triple decoction and Hochkurz brewing methods, which costs the most money to use but make the real McCoy. They are the brewing methods that grand marketeer, Chaz Pap, back in the mid 80's, said are archaic and antiquated brewing methods no longer needed since the day when modern, high modified, malt was invented, and he was correct because he was huckstering the moonshiners method to home brewers. Single temperature infusion and high modified, malt are used by moonshiners. They don't make ale, so they don't need to use the step mash method or the decoction method and more expensive, under modified, low protein, malt that is used with the brewing methods. It boils down to the definition of ale, no pun intended. Is it the definition that advertisers gave to ale and lager made from single temperature infusion, which is the brewing method moonshiners use, or is it the definition of ale and lager from Narziss, Wulf, and DeClerck, who wrote books on producing ale and lager and recommend the step mash and decoction methods, which are used in breweries that produce ale and lager? A recipe that recommends single temperature infusion, temperatures at 149,150F, and a one-hour rest, clones authentic moonshiners beer. Dump in decent yeast and a few spoonsful of yeast nutrient and fermentation ends in 3 days.
Would it be too much to ask to bring back porters and brown ales? Tired of all the different riffs on an IPA. Hazy IPA, New England IPA, Brut, IPL, Cold IPA... ok, I enjoyed Brut IPA. Pretty sad it got overshadowed by hazy bois
@@broadfjord7087 I beg to differ on that. I have been seeing porter dissapear left and right. The number one porter to dissapear I have enjoyed is Cutthroat Porter from Odells. Alot of beer bars that used to have a porter have taken it off rotation just to add another IPA. Maybe porter is still around but it is harder and harder to find unless it is a seasonal or one off beer at a brewery.
Chill out and brew your own Cold IPA at home. We got two recipes from the professionals at Bent Brewstillery and Day Block Brewing Company: bit.ly/3xobvqX
CHIP Thank you man, for all that you have done. I really got into homebrewing at a early age of 17 and haven't stopped and I always look/think of all of your videos with brewing TV. I'm 28 now .
Sorry for the delay on this response. That is so cool to hear! That means you've been with me/us since pretty much the beginning of my first tour of duty at Northern Brewer as well as my current time here (just celebrated my third anniversary of the second round last week!) and all the side projects in-between. Thanks for the kind words of encourage and I'm excited that you're still brewing away like the rest of us. Cheers, Chip
I'm a fan of this style when done right, enjoying the change up from hazys to this!
Hear hear!
loved your video and vibes!!
I like beers with a pilsner base, so whether you call it a dry hopped pilsner or a "Cold IPA", it's right up my alley. It's crisp and clean, similar to some West Coast IPAs, but usually feels less heavy.
💚 cold ipa! I got my cold IPA kit from Northern Brewer bubbling away in the garage right now can't wait to try it
I've been brewing this beer for years without having a name for it. This is what my west coast ipa has turned into, and every winter my basement gets cold, so I ferment at 15c.
I'll give you my two cents. I am a brewer for a small but renowned brewery in Brazil called Liffey. We created the Catharina Sour style, which was registered in the BJCP and I have already made dozens of experimental styles.
In my professional experience, Cold IPA is nothing more than a commercial move of a style that already exists and has not been mentioned, the Indian Pale Lager (IPL).
One of my favorite seasonals I make is an IPL with Galaxy hops. Spectacular beer, and I'm a big advocate of using lager yeast to make hoppy beers.
I defend the brewer's creativity, I've made beers even with tomato, and we specialize in the use of unconventional spices and fruits.
But I believe that a lot of effort is currently spent on creating new style names for beers that already fit into one. And at least here in the region, these forced styles have lost a lot of credibility.
Thanks for sharing your international perspective and experience, Arthur. Can you tell us more about the use of tomato in brewing, and what some of your other to-go spices and fruits are in your beers? We love learning more about ecclectic brewing.
@@NorthernBrewerTV We have dozens of beers with fruit and spices, it's hard to comment on them all, but I can name a few that I believe will be interesting for Americans.
Of the recent creations, there are two that I am very proud of and that have been a great success in our bars.
The first is a Sour with sugarcane juice and Tahiti lime rinds. High acidity (3.2 pH), but incredibly balanced and refreshing due to the earthy sweetness of sugarnace with the aroma and acidity of lemon peels. It is called Garapa, the regional name for sugarcane juice.
Another that took a lot of work but turned out spectacular is a beer with fig, wasabi (real wasabi) and ginger. Finding the balance was difficult but the result is incredible and hard to describe for anyone who hasn't tasted real wasabi. This beer fits the Catharina Sour style that I mentioned before.
Another of my favorites is a Catharina Sour that combines a fruit from the Brazilian Amazon with spices from different parts of the wor, e use Cupuaçu fruit, pu-erh fermented red tea, lapacho and cocoa husk. I've never had anything like it in any other beer or drink.
We call it Carimbó, which is the name of a typical dance from northern Brazil, from the region that produces the fruit.
We have a herb beer focused on a very popular drink in southern Brazil, called Tereré and Chimarrão, which enhances the flavors of yerba mate.
Beer with Tomato is another Catharina Sour, inspired by the Blood Marry drink. We used fresh tomatoes for maturation, and added minimal amounts of black pepper and Worcestershire sauce to bring the spicy character of the drink into the beer. Incredibly interesting beer, great to try but low drinkability, unless you love tomatoes.
We produce a lot of Catharina Sour, where I always combine fruits with spices. So we have beers with passion fruit, pineapple, açai, tangerine, tamarind, cashew, raspberry, grape, blueberry, watermelon, butia, etc. And for these harmonisations I use dozens of different spices, in different application methods.
Great to see you back! Your channel was huge for me when I started with Homebrewing, would love to see more new content!!🍻
Appreciate it!
If it's fermented with a lager yeast it's a lager. If it's fermented with an ale yeast it's an ale. Some of my best hoppy beers are fermented with lager yeast. I think folks would be surprised by how many breweries use a lager yeast for pale hoppy beers, and they've been doing it for a long time. Same with stouts... We need to drop "India Pale" from our lexicon unless we are referring to a historic style. My .02 cents...
This is correct. Nobody is really saying Cold IPA's arent a distinct style. But what is true, is that it isnt an ale, and therefore, not an IPA.
The attached recipe link does not mention how long the beer should stay in the fermenter before kegging. Can you advise how long the fermentation process should take for those recipes
This style seems designed for quick turn and drinking fresh to take advantage of all the big hop notes. I would say once you hit final gravity, give it maybe a few more days and then cold-crash (or not) and keg ASAP. Depending on your fermentation this beer could easily turn in under two weeks, maybe even less, and be drinking mighty fine.
Question on the yeast. If you are to use lager yeast at warmer temperatures, do you still need to make a BIG lager starter, Or can you expect similarities to ale strain cell count with lager yeast at warmer temperatures?
I have not heard any pro brewers or homebrewers suggest that homebrewers specifically make starters. I'm going out on a bit of a limb here in assuming that starters are necessary due to the work the yeast is going to have to put in at those lower, more traditional lager fermentation temperatures.
@@NorthernBrewerTV My thoughts exactly. Thanks for the quick reply!
History of IPL/Cold IPA includes Sierra Nevada Beer Camp IPL and Leinenkugel IPL. I remember asking my local bottle shop about these and the guy working there said "that's not a thing. You made it up!" 10 years later it finally trended. It's like the Bitcoin of beer.
Lager yeast fermented warm.. fermented under pressure?
Although fermenting under pressure is certainly an option, most of the ones we've had from pros and homebrewers are fermented in the more standard way: cool yeast to pitch temp, pitch yeast, and ferment in a carboy, bucket, etc. controlling temperature if need be based on fermentation space and location. It's quite awesome how simple it is really. And a yeast like German Lager Yeast (from various labs) is perfectly suited for fermenting this way into the low or even mid 60s. Give it a try with our new Chill Factor Cold IPA beer kit if you're intrigued: ua-cam.com/video/K_hGJM8tOag/v-deo.html
I can’t hate on something I haven’t brewed yet. When I am settled after my move I’ll be trying to brew this at some point before winter
That's a great philosophy in general.
Your DryPA kit fermented with Philly Sour yeast is very close to a sparkling wine (3.5 vols CO2)
That sounds awesome actually!
I love the Brut IPA's. Haven't seen any here in Michigan this year though 😢
Find some Cold IPAs, you'll be very happy with the beer!
New sub ! Liked 😛🐸
Regardless of cold brewed, warm brewed, stories and recipes, when beer is produced from single temperature infusion it is moonshiners beer. You can name it anything you like but it is always going to be moonshiners beer. The step mash method produces pseudo, ale and lager but if the brewing method is used in craft brewing profit margin wouldn't be as high due to the more time and energy that it takes with the step mash method, versus, the less amount of time and energy that it takes with the single infusion method. Maybe there are some craft brewers that are using the step mash method and good for them because they are producing pseudo, ale and lager. Then, there are the triple decoction and Hochkurz brewing methods, which costs the most money to use but make the real McCoy. They are the brewing methods that grand marketeer, Chaz Pap, back in the mid 80's, said are archaic and antiquated brewing methods no longer needed since the day when modern, high modified, malt was invented, and he was correct because he was huckstering the moonshiners method to home brewers. Single temperature infusion and high modified, malt are used by moonshiners. They don't make ale, so they don't need to use the step mash method or the decoction method and more expensive, under modified, low protein, malt that is used with the brewing methods. It boils down to the definition of ale, no pun intended. Is it the definition that advertisers gave to ale and lager made from single temperature infusion, which is the brewing method moonshiners use, or is it the definition of ale and lager from Narziss, Wulf, and DeClerck, who wrote books on producing ale and lager and recommend the step mash and decoction methods, which are used in breweries that produce ale and lager?
A recipe that recommends single temperature infusion, temperatures at 149,150F, and a one-hour rest, clones authentic moonshiners beer. Dump in decent yeast and a few spoonsful of yeast nutrient and fermentation ends in 3 days.
Would it be too much to ask to bring back porters and brown ales? Tired of all the different riffs on an IPA. Hazy IPA, New England IPA, Brut, IPL, Cold IPA... ok, I enjoyed Brut IPA. Pretty sad it got overshadowed by hazy bois
Porters never went anywhere they’ve always been on steady rotation. Brown ales at least in America is prolly a bridge too far 🤔
@@broadfjord7087 I beg to differ on that. I have been seeing porter dissapear left and right. The number one porter to dissapear I have enjoyed is Cutthroat Porter from Odells. Alot of beer bars that used to have a porter have taken it off rotation just to add another IPA. Maybe porter is still around but it is harder and harder to find unless it is a seasonal or one off beer at a brewery.
I don't know if those glasses were badly rinsed or what, but the foam is crappy.
It's a joke. It came out over 8 years ago.