Short & Shoddy: Double IPA

The Brülosophy Podcast

Marshall Schott

Brew, Brewing, Science, Beer, Leisure, Hobbies

4.9 • 1.2K Ratings

🗓️ 27 April 2021

⏱️ 76 minutes

🔗️ Recording | iTunes | RSS

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Summary

As the popularity of IPA began to skyrocket in the late 90s, some brewers began looking for ways to amplify their favorite characteristics of this tasty style, which ultimately led to the development of the Double IPA. In this episode, contributor Matt Del Fiacco joins Marshall to talk about the history and traditional approach for brewing Double IPA, as well as what tasters thought of one brewed using Short & Shoddy methods. The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today. | Relevant Article | Short & Shoddy Double IPA

Transcript

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0:00.0	If you would have asked me five years ago with the on trend brewing thing would be in 2021,
0:04.4	I would have guessed something with the letters IP and A. And I would have been wrong.
0:08.8	Laugh all you want, but a hard celtzer is here to stay. An imperial yeast new seasonal strain
0:13.2	W04 paramount can help brewers get the most out of their water fermentations. A clean and aggressive
0:19.3	fermenter paramount will produce an excellent celtzer with low fusel alcohols, plus it's gluten-free.
0:24.8	If you tried making celtzer with standard ale or logger strains, you know the struggle. An imperial
0:29.2	yeast is here to help with W04 paramount. Learn more about this novel strain at imperial yeast.com
0:34.7	and pick up your W04 paramount before it's too late.
0:48.1	One stereotype of the modern craft brewer is that they love to push the envelope, which
0:52.1	considering the bevy of new styles introduced over the last decade appears a likely accurate
0:56.4	characterization. Well, back in the 1990s, long before the terms pastry and milkshake were
1:01.2	associated with beer, brewers seeking to please the pallets of American hopheads began experimenting
1:06.3	with making beer that packed a more potent punch than was standard in IPA at the time. You're listening
1:11.2	to the Bruloscopy podcast. I'm your host, Marshall Schott. And joining me on this episode to talk
1:15.2	about the ever popular style known as double IPA is contributor Matt Del Fiaco. Double IPA,
1:20.4	it's such an American thing in a lot of ways where we always think of like American versions of
1:26.1	other styles and it's always like a little more hops and a little more alcohol. And Deepa certainly
1:30.9	fits that bill. And it's, you know, it just goes to show like as far as like the craft beer
1:35.5	revolution at least in America goes, hops have always been a part of it. Like there's always been
1:40.4	there's always been a role for hops in terms of like us trying to push the envelope but also just like
1:44.8	what's selling to people. So it's crazy to like look back at this, learn some things I didn't know,
1:50.0	but it's not just all, oh, Niba is this new revolution in IPA and it's ruining the craft market or
	...

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