NEIPA Haze - True Blind Testing

And now, your moment of zen, courtesy of the most recent Brulosophy experiment:

"Mecca Grade Estate Malt’s Seth Klann recently reached out with an xBmt proposal. He explained they’d been selling a lot of their Wickiup wheat malt to professional brewers who were using it as 15-20% of their NEIPA grain bills and reporting improved “haze stability.” Supposing this was due to the higher protein content of Wickiup relative to other wheat malts, he asked if we might test it out, and I happily obliged."

…

"A total of 21 people of varying levels of experience participated in this xBmt. Each participant was served 2 samples of the beer made with low protein wheat malt and 1 sample of the beer made higher protein wheat malt in different colored opaque cups then asked to identify the sample that was unique."