Hazy Little Thing, Sierra Nevada
BREWERY: Sierra Nevada
Ken Grossman started Sierra Nevada with a hand-built brewhouse and the odds stacked against him. In 1980, that patchwork of pipes, pumps and tanks began making beers that forever changed the course of American craft brewing.
Making our delicious haze starts before we even fire up the kettle. Oats and wheat—both malted and unmalted varieties—are critical to the recipe, down to their exact makeup of proteins, beta-glucans, diastatic power, and other beer-nerdy specs. Once we’re brewing, this precise grain foundation interacts with the polyphenols (think pre-haze molecules) in colossal volumes of lupulin hop dust, which is basically the pure flavor from inside hop cones, to generate a smooth and juicy haze. We chill our fermenters at slightly higher temperatures than normal so the haze doesn’t fade, then we skip the filter to package all the hazy flavor in its prime—straight from the tanks and into the can.
Tasting notes: Enjoy this New Englang IPA, which is aggressively dry-hopped and less filtered, giving this hazy IPA fruit-forward flavor, modest bitterness, and a smooth finish.