Since The Veil’s “zero IBU” IPA first appeared in April 2016, several breweries have released their own takes on the sub-style, including Other Half in New York, Twin Sails in Vancouver, BC, and a collaboration between Cerebral Brewing in Denver and Chicago’s Mikerphone Brewing.
As lupulin powder, an oil-rich hop dust, makes its way into the brewing marketplace, the high-tech ingredient could shape the future of hoppy beer as we know it.
Inspired by a professional collaboration, this Strawberry Milkshake IPA recipe uses fruity Citra and Mosaic hops, white wheat malt, oats, lactose, and strawberry puree.
What’s wrong with unfiltered beer? Nothing, traditionally speaking. Grains like oats and wheat, which brewers have used for hundreds of years, are known for rendering cloudy beer. But when it’s a hazy American IPA, people start arguing.
Brian Trout’s homebrewed DIPA is rich, and coats the tongue with hop flavors; playful, with the mango-pineapple of Citra, and bitter enough to remind you that it means business without being obnoxiously teeth rattling. He calls it a “San Diego Sunset Golden.”
News of a fast and cheap way to explore the nuances of dry-hop character—pop open a Bud Light, drop some hops and re-cap it—has spread like wildfire. The great thing about this technique is the endless variety.
With hop prices coming down and the world missing a good “East Coast” versus “West Coast” battle, maybe it’s time to fire off your own salvo in the IPA wars.
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