In the dynamic world of craft brewing, pushing boundaries and experimenting with flavours are hallmarks of innovation. As a seasoned brewmaster, I recently embarked on a journey to unveil my take on Cold IPA, a style that blends the crispness of lagers with the bold hop character of IPAs.
In a recent tasting event held at our brewery in Bengaluru, I had the opportunity to showcase my unique approach, promising a memorable drinking experience for attendees.
My approach to brewing Cold IPA diverges from conventional methods in several intriguing ways. Rather than adhering strictly to the traditional rhizome corn, I sought to introduce a different adjunct to enhance body and flavour.
Torrefied wheat emerged as a key ingredient, not only maintaining body but also adding a subtle complexity to the brew.
Additionally, departing from the typical American hop varieties, I opted for a blend that includes a New Zealand touch, promising a distinctive profile with hints of tropical fruit and pine, which would set my Cold IPA apart from the rest.
Cold IPA, characterised by its lager-like crispness fermented at higher temperatures, offers a refreshing twist on the classic IPA. The choice of yeast strain plays a crucial role in shaping the beer's flavour profile.
After careful consideration, I selected a lager yeast for its crisp, light characteristics. By fermenting at slightly higher temperatures than traditional lagers, I aimed to accentuate fruity esters, adding depth and complexity to the brew while still maintaining a clean finish that is characteristic of the style.
Achieving a harmonious balance between hops and malt is paramount in crafting Cold IPA. Alongside torrefied wheat, I carefully selected a blend of specialty malts to complement the hop-forward nature of the beer.
A touch of caramel malt was incorporated to impart a light golden hue and subtle sweetness to the final product. When it came to hop selection, I faced a dilemma: play it safe with traditional varieties or venture into uncharted territory.
Ultimately, I opted for a blend of classic Citra and Simcoe hops, striking a balance between familiarity and innovation. A meticulously planned hop schedule, including a double dry-hop technique featuring Nectaron hops, ensured a burst of tropical aromas without overwhelming bitterness.
This turned out to be a Cold IPA with 6% ABV and IBU of 35.
No tasting event would be complete without thoughtfully curated food pairings. Collaborating closely with Chef Vinay, I selected dishes that complemented the beer’s tropical notes and clean palate. From peri-peri chicken wings to paneer ghee roast, each dish was designed to elevate the overall tasting experience, cleansing the palate and accentuating hop flavours.
My journey in crafting Cold IPA has been one of experimentation, innovation, and collaboration. I have endeavoured to create a beer that not only pushes the boundaries of the style but also delights the senses of those who have the pleasure of experiencing it. As the craft beer industry continues to evolve, I am excited to see where this journey takes me next.
