SIX STRIPE HAZY PALE ALE

STYLE

In 2004, deep in the heart of Vermont, a pair of brewers decided to challenge the entire identity of the IPA. Long had the IPA been a stiff, bitter drink that had become so popular it was becoming a little boring. These innovative brewers distilled everything that was people loved about the IPA: tropical, juicy hop flavours, a full body and a fluffy white head and an ABV to make your beer drinking experience last. In doing so, they thew caution – and clarity – to the wind. They removed the harsh bitterness that they saw as getting out of hand. They realised that American beer didn’t need American yeast. They broke centuries of tradition and redefined what ‘dry hopping’. These experiments in flavour and aroma quickly caught on with brewers all over New England (and soon the world) taking on the challenge of rethinking the IPA. In 2004, the hazy ‘New England IPA’ was born. And it’s here to stay.

SIX STRIPE Hazy IPA is our homage to those brewers that saw the need for a new beer in the new century. It pays tribute to the six stripes of New England on the American flag that made this great beer invention possible. Here we blend old traditions with new, using more American hops than we have ever used in a beer before. Adding our blend of Chinook, Cascade and Simcoe hops early into fermentation allows for all of the tropical, citrus and pine flavours to be properly extracted by our favourite English ale yeast to ensure for a juicy, tropical and hazy pour. During the brewing process we have dialled back the bitterness and adding lashings of creamy oats to our biggest ever malt bill to create a creamy, soft, ‘pillowy’ mouth feel.

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GRAINS

  • Pale Malt

    Pale Malt is malted barley that is kilned just enough to preserve the natural sugars and enzymes within the grain. As such, pale malt makes a fantastic base to any beer as it provides an extremely efficient source of sugar and nutrition for yeast to convert to alcohol. At Brwit, we use a slightly darker kilned pale malt in order to impart a more robust, malty sweetness and fuller body. More colour = more flavour.

  • Rolled Oats

    Rolled Oats are a powerful addition to any brewer’s toolbox. As an unmalted adjunct they carry a large amount of undigested protein that aids head retention and improves the body of finished beer. They are also a natural source of essential trace minerals required by yeast. The flavour impact of oats is subtle (and perhaps obvious) but sits well in almost any style with toasty cereal notes. Inclusion of oats at a high level can impact on clarity and may negatively affect mash viscosity during brewing.

  • Crystal Malt

    Pale Crystal Malt is different from other malts in that most of the sugar content in the grain is readily available before the mash. This gives crystal malt a distinctly sweet flavour even when eaten on its own, uncooked. No surprise then that adding a pale crystal malt will add an extremely sweet malty character that persists into the finished beer. Pale crystal also adds notes of syrup and light honey.

  • Munich Malt

    Munich Malt has its origins in Germany where brewers would kiln the barley to a slightly higher temperature to obtain a slightly darker colour and a much richer malt flavour. Used in conjunction with other malts, Munich malt imparts a rich bready flavour to beer and greatly enhances the malt backbone without adding too much residual sweetness.

HOPS

  • Chinook

    Chinook (AA 12-14%) has been around since 1985. The hop was purpose bred for American tastes, using both British and American parent hops. Chinook has a more subdued that other American hops of the 80s but can still impart a subtle grapefruit and pine character when added later in the boil. The real power of Chinook lies in its powerful bittering character. Adding even small amounts of Chinook can create a very bitter beer. This work-horse hop has seen a recent resurgence due to its very high oil and myrcene content. This makes Chinook a very good choice for modern dry-hopping techniques to impart a pleasing, resinous hop mouth-feel.

  • Simcoe

    Simcoe (AA 12-14%) is the definition of an instant classic. Released in the year 2000 by YCH in Washington, Simcoe has quickly found its way into the tool belt of every craft brewer due to its versatility and extremely sought after flavour profile. Added early in the boil, Simcoe will add a strong and rounded bitterness to a beer. Added later in the brewing process, Simcoe will impart strong and sharp tropical and citrus fruit flavours with a resinous mouth feel. Adding Simcoe to the fermenter as a dry hop will add a pleasing floral seasoning with a subtle, delicious passion fruit aroma. In short: Simcoe makes any IPA or pale ale perfect.

  • Cascade

    Cascade (AA 5-7%) Is the quintessential American hop! The hop was originally bred in the 1970s by growers that took both ends of the British hop spectrum: the spicy, earthy Goldings end, and the intense fruity, floral Fuggles end of the spectrum. The result is a hop that harmoniously toes the line between tropical and floral with intense grapefruit character. Added early in the boil, cascade can produce a good bitterness. However, adding within the last 20 minutes of the boil turns any beer into a true tropical, fruity craft classic. Adding Cascade as a dry hop creates a resinous, grapefruit character that almost every American brewery has sought after for almost half a century.