[Trailer] Brewing Modern IPAs with Pinthouse
Full video: https://beerandbrewing.com/full-video...
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Founded in Austin in 2012, Pinthouse Pizza has grown from being a local brewpub to one of the most respected small brewing companies in the country. Meanwhile, Brewmaster Joe Mohrfeld is widely regarded by his peers as one of the world’s top IPA brewers. Pinthouse’s packed trophy case includes six Great American Beer Festival medals, three World Beer Cup medals, plus a turn as champion of the Alpha King Challenge.
In this 76-minute video course, Mohrfeld goes into wide-ranging detail on Pinthouse’s approach to brewing world-class, envelope-pushing, aroma- and flavor-forward IPAs, including the brewery’s flagship Electric Jellyfish. Among other topics, he discusses:
The evolution of modern IPA
The strengths of different hop forms, from whole leaf to Cryo
The challenge and opportunity of hop selection
Best technique for rubbing and evaluating hops
Using wet hops fresh from the harvest
Underrated hop varieties and their “survivability”
Hop agronomy, terroir, and the farmer’s influence on beer
Tips on blending hop varieties
How and why Pinthouse uses Kölsch yeast for its IPAs
Different approaches to brewing IPA, from West Coast to hazy to freestyle
Intentional layering of malts, adjuncts, and hop varieties
Employing bitterness for balance
Timing and quantities of hop additions in the kettle, whirlpool, and cold side
Avoiding diacetyl and how to test for its precursors at home
Monitoring dissolved oxygen (DO) for maximum freshness
Water profile and its importance to fermentation and attenuation
And much more.