New England IPA is a relatively new style of beer that some thought would die out fairly quickly, though it appears to be maintaining its popularity among Hophead Craft beer lovers and home brewers.

Unique in many respects, there are various aspects to brewing any IPA that are believed to

its hazy appearance, juicy flavor, and pillowy mouthfield.

You're listening to the Bruloscopy podcast. I'm your host, Marshall Shot.

And on this episode, contributor Brian Hall, lover of all things hazy is with me

to talk about the role yeast plays in crafting delicious versions of this style.

Well we've talked about water we've talked about malt we've talked about different types of hops. It's time we've finally tackled yeast.

So we're today we're going to talk about the different yeast strains that are used to create that pillowy juicy,

hazy love that is flooding the country. And I will say I'm a lover of things hazy but not all things hazy.

Well, I mean we and you know let's be real you I think you and I were just actually having a little bit of a tiff back and forth about the Hayes craze.

Well, it's commonly said that Brewers make wort while yeast make beer and it makes sense to me that a style like any IPA which is very very unique I think you

know what might demand a different type of yeast than say other types of IPA so

this ought to be a good one but before we get into, I want to remind everyone out there who might live around any of us to reach out so that we can get you involved as a participant.

We've got contributors all the way up in Anchorage, Alaska, Chicago, Illinois, Denver, Colorado,

Auburn, New York, Atlanta, Georgia,

and right here in Fresno, California,

you can email me Marshall at Brulosophy.com,

and I'll connect you with the contributor closest to you.

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