![]() So, technically, there is something “cold” (or at least “cooler”) about how the beer is made. ![]() Whatever the yeast, the goal is to enhance the crispness of the beer, while minimizing yeasty byproducts (like fruity esters) that might impinge on the expression of the hops. Some brewers use a clean ale yeast (like the famous Chico) but ferment at cooler temperature than is typical for IPA brewing. Typically (though not always), brewers of Cold IPA use a lager yeast, fermenting at cooler temperature than you would with a typical IPA brewed with ale yeast (while at a temperature warmer than when brewing a lager). Rather, it alludes to the process of making it. Wayfinder’s first Cold IPA, now called “The Original,” is described by the brewery as “Wester than West Coast.”Īs you’ve probably figured out, the “cold” in Cold IPA refers not to the temperature at which it is served. He wanted a beer that was aromatic and bitter, but also clean and crisp, to enhance drinkability. His goal was to capture the essential hoppiness of the West Coast IPA, while providing those hops a cleaner stage – meaning a diminished maltiness – on which to express themselves. The first beer now identified as a “Cold IPA” was brewed by Kevin Davey about five years ago when he was brewmaster at Wayfinder Beer. ![]() Head to Portland, Oregon, and you’ll encounter this relatively new style on most tap lists. ![]()
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