Hazy, New England-style IPA from Burial Beer Co, whose South Slope taproom lists hazy IPAs such as Reading Comprehension and Until There Is No Longer IPA.

Highland Brewing opened in April 1994 and calls itself Asheville's first brewery since Prohibition. Asheville Brewing Company opened in 2005 as the first brewpub on the South Slope. Burial Beer Co was born in the summer of 2013 in a renovated transmission shop at 40 Collier Avenue, and its South Slope taproom runs a full kitchen and lists hazy and New England-style IPAs.

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Make it at home

Serves 20336 hrAdvanced

Ingredients

  • 4kg American 2-row malt
  • 500g flaked oats
  • 300g flaked wheat
  • 200g Munich malt
  • Bittering hops: 30g Magnum at 60-minute boil
  • Late kettle: 60g Citra at 10 minutes left
  • Whirlpool: 80g Citra and 80g Galaxy at 80C for 20 minutes after flame-out
  • Dry hop 1: 80g Citra and 80g Galaxy in fermenter at high krausen
  • Dry hop 2: 80g Citra and 80g Mosaic in fermenter at end of fermentation
  • Yeast: London Ale III (Wyeast 1318) or Imperial A38 Juice
  • Water: low calcium, very high chloride profile (around 150 ppm Cl, 50 ppm SO4)

Method

  1. Mash crushed grains at 67C for 60 minutes in 16 litres of brewing water. Sparge with 76C water to collect 25 litres of wort.
  2. Boil for 60 minutes. Add Magnum at the start. Add Citra at 10 minutes left.
  3. At flame-out, drop temperature to 80C, add whirlpool Citra and Galaxy, steep 20 minutes.
  4. Chill rapidly to 18C. Transfer to a sanitised fermenter with oxygen, pitch yeast.
  5. Ferment at 19C for 36 hours, then drop yeast and add the first dry-hop charge at high krausen (3 days in).
  6. After 7 days total fermentation, add the second dry-hop charge. Hold at 19C for 3 more days.
  7. Soft cold-crash to 4C (not the harsh 1C of West Coast beers) for 24 hours. Avoid oxygen contact.
  8. Keg with carbonation at 2.5 vol CO2; force-carbonate or use a closed-loop transfer.
  9. Drink within 4 weeks; hazy IPA is at its peak in the first month and degrades quickly with light and oxygen.

Editor tip. Oxygen is the killer for hazy IPA; transferring through closed lines or using a spunding valve is what separates a soft, juicy Asheville hazy from a quickly-oxidised home version that turns muddy and harsh.

Common allergens: Gluten.