This week I welcome back John Palmer to discuss English and American Pale Ales and IPAs and how water shapes the flavor of these beers.
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Topics in This Week’s Episode (50:54)
- This week I welcome back John Palmer. John is the author of the top selling book How to Brew as well as Water and Brewing Classic Styles (full disclosure: Amazon affiliate links used for books). John joins me this week to talk about water in beer.
- We talk about some of the new projects John has been working on the last 9 months.
- John starts with a discussion about the classic English Bitters style and how it was shaped by London water.
- We discuss “Burtonizing” water and how the waters of Burton on Trent created a unique group of pale ales in England.
- John switches over to American Pale Ale and discusses how we “Americanized” the traditional English style using different yeast and hop varieties, as well as changes in water.
- We next discuss traditional English as well as modern American Craft IPAs and how they are different including their water profiles.
- John talks about how water is now adjusted for American IPAs and how it is a different approach than traditional “match a city” water adjustment.
- We discuss Hazy New England IPAs and how their water profile is actually almost the opposite of a regular Craft IPA. This water is adjusted to create a softer, rounder profile in the beer.
- John summarizes water profiles for the various styles we discussed and talks about where we might be going next.
Sponsors
- Thank you to our sponsor Craft Beer and Brewing Magazine for sponsoring this episode. I encourage you to subscribe to their great magazine!
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