What's your new style obsession?

[speavler]

I've got 7 IPA's going right now - 3 on tap, 1 in the fridge, and 3 more fermenting - so, yeah.

 

[WBB]

Northern Atlantic Coast IPAs.

 

[Stand]

Belgian Saisons

 

[Dgallo]

I’ve been really into fruited sours. I have a little series going right now to honor my grandfather who started our first family business in fruit and produce called the Mohican Market series. The most recent one was passion fruit, vanilla bean, and Dryhopped with Galaxy.

 

[Tyler B]

I’ve been really into fruited sours. I have a little series going right now to honor my grandfather who started our first family business in fruit and produce called the Mohican Market series. The most recent one was passion fruit, vanilla bean, and Dryhopped with Galaxy.

Awesome! How do you find the bitter hops play with sour? I added a tiny bit (10 IBUs) of crystal hops to mine (currently in secondary with fruit). I thought it might compliment the T-58 yeast I used.

Also, do you dry hop with the fruit, before, or after?

 

[Johst12]

I used to make IPAs a lot the last years. Right now, i don't even like to drink IPAs anymore.
Oaksmoked wheatmalt kinda got me. I put it in everything and i love it. I added 6% to an Imperial stout and it turned out awesome. I also made a traditional Grätzer with 100% oaksmoked wheatmalt, great stuff. Next up will be a "smokey lager" with 10%, slightly dryhopped with provoak pellets.

 

[Dgallo]

Awesome! How do you find the bitter hops play with sour? I added a tiny bit (10 IBUs) of crystal hops to mine (currently in secondary with fruit). I thought it might compliment the T-58 yeast I used.

Also, do you dry hop with the fruit, before, or after?

I only ever dryhop sours. For me ibus really clash with sours. I let the ph cut the sweetness without needing the bitterness.

My dryhops go in after the fruits fermented out

 

[Hawaii_Dean]

I used to make IPAs a lot the last years. Right now, i don't even like to drink IPAs anymore.
Oaksmoked wheatmalt kinda got me. I put it in everything and i love it. I added 6% to an Imperial stout and it turned out awesome. I also made a traditional Grätzer with 100% oaksmoked wheatmalt, great stuff. Next up will be a "smokey lager" with 10%, slightly dryhopped with provoak pellets.

Now I want a good beer and some BBQ