340: Jason Thompson of Calusa Is Brewing Hazy IPAs That Glow
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Sarasota, Florida\\u2019s Calusa has become a fan favorite in the Sunshine State, focusing on compelling hazy IPAs that capture vivid flavors, consistent drinkability, and a bright, sunny color that cofounder and head brewer Jason Thompson describes as \\u201cglow.\\u201d
\\n\\nIn this episode, Thompson discusses:
\\n\\n- \\n
- managing variable minerality \\n
- brewing hazy IPA with flavorful malts such as Weyermann Bohemian Pils \\n
- increasing the wheat component of his recipes to aid haze stability \\n
- mashing out to improve lautering \\n
- ultra-low-temp whirlpooling, to allow greater aromatic contribution without added bitterness \\n
- taking care of yeast so they last for 50-plus generations \\n
- recirculation and rousing dry hops, to increase contact and extraction post-fermentation \\n
- developing interesting hop combinations, such as Saphir and Centennial \\n
- making Sabro work in hazy IPA \\n
- using barrels for bitterness in barrel-aged stout \\n
And more.
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