This week I welcome again John Palmer to debate English and American Pale Ales and IPAs and the way water shapes the flavour of those beers.

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Subjects in This Week’s Episode (50:54)

• This week I welcome again John Palmer. John is the writer of the highest promoting guide How one can Brew in addition to Water and Brewing Basic Kinds (full disclosure: Amazon affiliate hyperlinks used for books). John joins me this week to speak about water in beer.
• We discuss a number of the new initiatives John has been engaged on the final 9 months.
• John begins with a dialogue concerning the traditional English Bitters fashion and the way it was formed by London water.
• We focus on “Burtonizing” water and the way the waters of Burton on Trent created a singular group of pale ales in England.
• John switches over to American Pale Ale and discusses how we “Americanized” the standard English fashion utilizing completely different yeast and hop varieties, in addition to adjustments in water.
• We subsequent focus on conventional English in addition to trendy American Craft IPAs and the way they’re completely different together with their water profiles.
• John talks about how water is now adjusted for American IPAs and the way it’s a completely different strategy than conventional “match a metropolis” water adjustment.
• We focus on Hazy New England IPAs and the way their water profile is definitely nearly the other of a daily Craft IPA. This water is adjusted to create a softer, rounder profile within the beer.
• John summarizes water profiles for the varied types we mentioned and talks about the place we could be going subsequent.

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Tagged as:
hazy ipa,
ipa,
new england ipa,
pale ale,
palmer,
water