Clarity matters, especially in craft beer. We drink and eat with our eyes first which is why this 🍺 Thirsty Thursday 🍺 is all about clarity and...
WE HAVE A THIRST FOR GOOD BEER & KNOWLEDGE
We like ‘em big. We like ‘em chunky. We like ‘em round. We like ‘em plumpy! HAZIES!!!!! ☀️
What is that beading up on my forehead and dripping off my nose? Oh, just proof we live in QLD and winter is nothing more than 2 weeks of gaslighting us into feeling comfortable.
Now we are getting ready to get sticky, let’s get HAZY!
Last week we talked about clarity and colloidal stability. How we spin Coastal a little less in the centrifuge because we want stability but not a full separation of solids and liquid (because HAZIES!). That stability is very important to prevent chungus, and the right ingredients and use of those ingredients is very important to create that delicious haze.
Ingredients like the type of yeast you use, hops, oats, hops, oh - and hops! It’s all about the proteins and polyphenols from the hops and oats that create the haze. It’s this colloidal stability we are chasing.
In Coastal, we have been working our sweaty arses off to perfect this balance. Driven by our own madness to constantly improve and evolve craft beer, we never stop tinkering, and this batch is a banger.
The New England yeast strain we use, contributes to creating the texture with the residual sugars and and alcohol, while the 3 perfectly timed dry hops and the mix of rolled and malted oats are what drives that protein and polyphenol harmony.
I mean, we don’t call it craft beer for nothing.
We like ‘em big, we like ‘em plumpy. Will.i.am wasn’t wrong.
HAZIES; unlike QLD humidity, are the right kind of thick! 🌊🍺
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