When Winslow Sawyer and his companions launched San Diego’s Pure Challenge in the midst of the final decade, they weren’t centered on brewing specific kinds. As an alternative, they started with the tenet of constructing a brewery centered on sustainability, utilizing pure substances from small farmers wherever doable, and decreasing their environmental influence whereas additionally giving again by means of the 1% for the Planet program.
IPA wasn’t the preliminary focus—San Diego already had loads of nice IPAs—however because the hazy IPA pattern caught on Sawyer shortly discovered a approach to discover his love of New Zealand hops regardless of the constraint Pure Challenge positioned on themselves—no reverse osmosis, solely municipal water constructed up, not stripped down. Now, they don’t outline their hazy IPAs as “New England-style,” however have coined the time period “murky” as a substitute.
On this episode, Sawyer discusses their method to a variety of beers, from IPA to pale lager and even spontaneously fermented acid-forward beer. Alongside the best way, he covers:
- consciously selecting single infusion over decoction of their pale lager
- balancing taste depth with drinkability
- altering their method to hoppy beers over the previous variety of years
- utilizing Mosaic as a base for experimentation with new hops
- lowering dankness as beers enhance in ABV
- brewing spontaneous beers with moist hops
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