I think it’s hilarious that some breweries will make and serve hard seltzer, but refuse to brew a cold IPA because it’s not an “ale” Kevin, thank you for creating such an awesome beer style. I brewed up my first cold IPA in my home brewery about a month ago and the keg only lasted days. Needless to say, cold IPAs will constantly be on my taps 🍻
Thanks for putting this out there! I've seen so many breweries do whatever they want (hazy/NEIPA) and slap the "Cold IPA" name on them just to leverage the popularity. It's good to disseminate these "requirements" for the style so brewers can get on the same page.
We totally appreciate you watching the interview and your comment. It was a blast getting to talk with Kevin about his techniques and Wayfinder's guidelines. I just had another new and wonderful example, Tadow! Cold IPA from Head Flyer Brewing in the Twin Cities. It clocked in at 7.8% ABV and was a very nice beer for grilling and chilling. Cheers!
I've been out of things for a while, but when did Chip start doing videos with Northern Brewer? I loved watching him and Dawson in the heyday. If Chip is doing these, then I'm in for the ride ☮️
Yo, Jeff Roach is back in the house! Man, you gotta catch up and work backwards through the videos back to Summer 2020 when I went back to NB. Been producing all the video content here for TH-cam as well as our growing catalog of Northern Brewer University online courses. Was just in Milwaukee this week shooting interviews with Fermentis and Omega for our upcoming Ingredients Series course on yeast. Get in, we're going brewing!
My local brewery in the UK, Braybrooke Beer Co, specialises in lager styles. They brewed a Cold IPA to test the waters and it was pouring at their harvest festival. I volunteered at this festival on the main bar and the cold ipa keg needed changing after about 30 minutes it was so popular!
This interview makes me angry as hell with Kevin, because it seems that all he is about is getting remembered after inventing a style. In reality, he's riding the IPA bandwagon and throwing a stick in between the spokes of correct style definitions. "It's Cold IPA, but it's fermented warm". "It's IPA (ale) but uses lager yeast", "I'd be angry if you cal it a lager, but it uses lager yeast". This is for sure not a Cold IPA. A Cold IPA would be an IPA fermented cold with ale yeast, AS THE NAME SUGGESTS. You created a West Cost Pilsner.
Personally I disagree. I have enjoyed the warm-fermented lager yeast versions a good deal more than then cold-fermented ale yeast versions. I feel they dry out a bit nicer and pop those hop notes. I also feel the things that he and Wayfinder tried (and are getting credit for for better or worse) really opened the door to some new ways of thinking about yeast, grist, and fermentation temps. I raise a glass to them for if not truly "inventing" a style, for at least moving the chains forward on all things IPA, and for swinging the pendulum a bit away from the Haze Craze. (Chip @ NB)
Brewing to Style: Cold IPA (full-length NBU video course)
bit.ly/3QI2xwb
I think it’s hilarious that some breweries will make and serve hard seltzer, but refuse to brew a cold IPA because it’s not an “ale” Kevin, thank you for creating such an awesome beer style. I brewed up my first cold IPA in my home brewery about a month ago and the keg only lasted days. Needless to say, cold IPAs will constantly be on my taps 🍻
What a great point. I do a lot of head-shaking when I hear stuff like that. I'm sure Kevin does as well.
Thanks for putting this out there! I've seen so many breweries do whatever they want (hazy/NEIPA) and slap the "Cold IPA" name on them just to leverage the popularity. It's good to disseminate these "requirements" for the style so brewers can get on the same page.
We totally appreciate you watching the interview and your comment. It was a blast getting to talk with Kevin about his techniques and Wayfinder's guidelines. I just had another new and wonderful example, Tadow! Cold IPA from Head Flyer Brewing in the Twin Cities. It clocked in at 7.8% ABV and was a very nice beer for grilling and chilling. Cheers!
I've been out of things for a while, but when did Chip start doing videos with Northern Brewer? I loved watching him and Dawson in the heyday.
If Chip is doing these, then I'm in for the ride ☮️
Yo, Jeff Roach is back in the house! Man, you gotta catch up and work backwards through the videos back to Summer 2020 when I went back to NB. Been producing all the video content here for TH-cam as well as our growing catalog of Northern Brewer University online courses. Was just in Milwaukee this week shooting interviews with Fermentis and Omega for our upcoming Ingredients Series course on yeast. Get in, we're going brewing!
Hey Chip, got a link for that sweet shirt?
I don't. A friend -- Brian from Short Circuited Brewers TH-cam channel -- made that for me a while back. Stay upside down, y'all. :P
Brewery I work for whipped one up as a one-off and it wound up being so popular that I think a second batch is in the works.
My local brewery in the UK, Braybrooke Beer Co, specialises in lager styles. They brewed a Cold IPA to test the waters and it was pouring at their harvest festival. I volunteered at this festival on the main bar and the cold ipa keg needed changing after about 30 minutes it was so popular!
Let the Cold flow!
@@NorthernBrewerTV amen!!
Check out the Safale warm ferment experiment with their dried 3470 product.
Do you mean the brulosophy experiment or has Fermentis made their own study/experiment?
Got a link for that?
This interview makes me angry as hell with Kevin, because it seems that all he is about is getting remembered after inventing a style. In reality, he's riding the IPA bandwagon and throwing a stick in between the spokes of correct style definitions. "It's Cold IPA, but it's fermented warm". "It's IPA (ale) but uses lager yeast", "I'd be angry if you cal it a lager, but it uses lager yeast".
This is for sure not a Cold IPA. A Cold IPA would be an IPA fermented cold with ale yeast, AS THE NAME SUGGESTS.
You created a West Cost Pilsner.
Personally I disagree. I have enjoyed the warm-fermented lager yeast versions a good deal more than then cold-fermented ale yeast versions. I feel they dry out a bit nicer and pop those hop notes. I also feel the things that he and Wayfinder tried (and are getting credit for for better or worse) really opened the door to some new ways of thinking about yeast, grist, and fermentation temps. I raise a glass to them for if not truly "inventing" a style, for at least moving the chains forward on all things IPA, and for swinging the pendulum a bit away from the Haze Craze. (Chip @ NB)