Don’t miss our New England Beer & Baseball adventure in 2026! Click here to register!
Centered in the northeastern corner of the USA, the hazy IPA has taken on a cult following in recent years. But the trend hasn’t come without backlash.
This is my unauthorized imagined collaboration between the monks of Sint-Sixtusabdij Westvleteren and Abbaye Notre-Dame d’Orval. The malt, hops, and primary fermentation are inspired by the flawless Westvleteren Blond (Green Cap) and the bottle conditioning is pure Orval. The result is fantastic around two months in the bottle when it has herbal hops, peppery yeast, and a mellow earthiness.
This beer is all about showcasing an alternative universe where Germany developed the saison and wild culture of Belgium. Rather than trying to get my hands on Alsatian Gewürztraminer grapes, I blended in a bottle of wine post fermentation. The fruity notes from the wine meld beautifully with the new German hops and lemony-funky-minerally Brettanomyces. The extended warm conditioning also provides an opportunity for the Brettanomyces to free aromatics from glycosides in the hops and wine, and to work under pressure to create flavors quickly so that the fresh hop nose is still evident.
Don’t have space for a fermentation fridge? Control fermentation temperature with heat and cooling wraps.
Rock Art uses a cleaner American/California Ale strain in this beer compared to some of the other New England IPAs, the unfiltered product still has a glowing haze thanks to the huge late bursting of hops and a high dry hopping rate.
Foundation Head Brewer and Co-Owner Joel Mahaffey says, “The characteristics that I feel are the hallmarks of a Maine IPA are a soft body, modest but solid malt backbone, low bitterness (but sufficient to avoid cloying sweetness), and a dominating hop flavor and aroma profile. Characteristics should lean towards fruit, be it citrus or tropical, but notes of pine and resin are also perfectly acceptable.”
Trillium brewers describe this beer on their website as, “Opaque orange-yellow in color with floral aromas of lime zest, grapefruit peel, pine sap, and candied orange.”
This “New England style” IPA is bursting with American hops filled with mango, passionfruit, and citrus.
While the recipe for Focal Banger has been known to change over the years, the hop combo has been one thing that hasn’t changed.
What differences can be expected from dry hopping at fermentation temperature vs. in a refrigerated keg?
Fall means apples, and apples mean hard cider. But don’t skip using hops, spices, and your favorite yeast strains!
Two meadmakers share their tips and procedure to make a traditional mead.
