motosapiens
Well-Known Member
I'm guessing if Nate would actually give up his secrets their prob not as groundbreaking as we think and I feel Like we're as a forum pretty onto what these guys are doing i.e. Small bittering charge, huge whirlpool and dry hop additions and the water is prob up for debate as to whether it's higher chloride or sulfate or in the middle of both.
i haven't tried any of the backeast versions, but the weldwerks neipa that was VERY highly rated in a recent 'beer and brewing' magazine was also featured in an article where the brewer published his recipe and explained what and why he was doing. in his case 150/50 chloride/sulfate.
As long as my beer tastes great, I don't feel much need to emulate exactly what a commercial brewery is doing. Like most homebrewers, I tend to prefer my beer over other peoples; maybe not every batch, but once I get my preferences dialed.