New England Hazy IPA 👍the best

It's"Bee-ta" and you know it 🇬🇧

Hazy pale ales have become quite popular in Australia over the last couple years! Lots of bigger craft breweries producing them.

Your clawhammer keg came with a jacket!?!? I was on the pre-order list and I didn't get one with mine, they cost extra to get one.

Looks like you emptied the grass catcher into that🍺🍺🍺🍺🍺🍺😜

We love Norm!!😀😀 (and you too Mart)

mas que grande desperdício de agua, nem acredito nisso.. ok.. ok.. isso não se faz.

Love hazy pale ales/session hazy ipas almost more than the full on hazy ipa. Low abv but punchy flavor, can't beat it

I want all the hops and all the juice and the right amount of bitterness, I just want the lower abv too.

I've been using the combo Citra/El Dorado in my brewing, it's amazing. The result is super fruity.

It's great to see Norm again! In the last couple of years I would often brew "NEIPA" that were somewhat on the lower end of the ABV range and also a little bit lighter in body. I was always wondering whether I should call them IPA or Pale Ale. I don't really care what it is called, I just know that this is the kind of beer I want to drink when it's finally warm enough to sit outside and enjoy the sunshine (and the beer of course).

Great video, Martin! I think I’ll have to try brewing this one soon. One thing… At 4:32 in the video, I spy an Exchillerator counterflow wort chiller. Why two CFCs?? Do you not like the Exchillerator one?

This is what I like to brew, 3.4 ABV not overly hoped but definitely hop forward, and use wheat malt and flaked barley to add body and haze.

I quite enjoy this style! Who Cooks For You from Jackie O's in Athens, OH is a particularly awesome one.

You'll definitely extract alpha acids at 170 degrees, just not as much as if it were boiling.

Very awesome Martin! I actually have a Hazy Pale Ale planned to brew tomorrow!!! Always great to see other brewers making mistakes or messes on brew day! Cheers

Nice to see you doing a brew video again!

One of my favorite beers right now is the Treehouse IPA recipe they posted to KZbin but dialed down to 4.5% abv and 15 IBU at 60 minutes instead of 20 IBU.

Great video, I've just made something almost identical as a MoMo Smash beer maris otter + mosaic with 6% flaked oats, hopefully turns out a nice as yours looked. Might try something more like your recipe next and add in wheat for more haze 😊

Hey Martin, where is the pick up tube from please?

Well, lets plan this beer to be brewed it in the spring as a spring/summer beer. Thanks again for the content !

I do miss these brew style episodes. I like seeing the new, dead or strange styles.

Hello Martin and thank you once again for a great video. Could you please list your hop additions as IBU instead of grams added in your recipes? It would make it much easier to reproduce recipes at home. Thanks again!

Ever since Hazy IPAs trended, I was seeking out lower ABV versions, and when I incorporated these fruitier hops into my homebrewing, it was primarily with pale ale strength and session pale ale strength beers in mind.

Not proud to admit this, but more than 10 years ago one of my first all-grain batches I bought unground grain and didn't know/realize the difference from the homebrew store's pre-ground bags (I do NOW obviously). I didn't mill my own back then, so just ran it right into the PicoBrew Z per normal and went along with my brew day. The fact that I got ~67% of the target gravity and still brewed a drinkable albeit much lower gravity beer amazed my friend who gave me the recipe. It was a belle saison with saaz hops and a bunch of people drank it and asked for more and how I got such good balance, so not a failure per se, but to this day we still don't understand how that worked at all and laugh about it. I have not tried to replicate it, as I think I just got incredibly lucky that day. Martin, side question: with the new year I'm realizing that the hobbies of beer brewing, low-and-slow-bbq, and sourdough bread baking don't lead to good long-term health outcomes if paired with a 10 hour a day desk job and very little movement. You seem like you have a good handle on moderation and exercise. Maybe a shorter episode about how you manage your weight/fitness given you brew so often?

Fascinating video. I think the slide for the high mash pH is shown instead of the high boil pH slide. The mash one was shown twice I think, but you're chatting about boil pH in the audio. Cheers 🍻

Sterling at higher hopping rates gives orange.

I fly sparge. Water ~80 degrees C or higher. I don't watch it too close, honestly. I get great extraction with little to no noticeable off flavours. Longer, slower sparge also seems to increase efficiency along with a good stir about 1/2 way through the mash. Love the channel!

A niche zero and an ECM in the background huh? I guess there is a big overlap between coffee nerds and beer nerds

Personally I'm tired of IPA. I do enjoy a good NEIPA but there are just so many ehh on the market I'm just tired of it. I'd like to see classic styles like English bitters traditional German wheat and lagers. Some good belgian ales would be nice to see. Personally I've got a mild ale a bitters and a traditional hefe on menu

I actually wanted to brew some Non-alc beers last year (as my partner couldn't drink), but I was disappointed to see there wasn't really much availability for yeast/ingredients to do low/no-alc at the homebrew scale here.

TreeHouse’s Peacharine Pils was a perfect example of New style

Jordan is 100% on point here. IPAs aren't going anywhere. The only thing that might cut into their popularity is something IPA adjacent. Hoppy pils (West Coast pils) has been that beer for me. It isn't going to be a pastry beer or NA or even traditional lagers.

Can I just remind you that IPA is a British style.

Bring more pils. So tired of IPAs. Lemme see if you can actually brew and aren't slamming hops in to mask your trash

12:12 Shoutout to Luppolo Brewing in Vancouver, BC! One of my favourite lager producers and they make fun mixed ferm beers with local fruit as well. Glad to see a BC brewery on your page, even though knowing Martin it was probably just an AI search for West Coast Pilsner

I'd like to see more stouts and specifically nitro stouts like black heart, Camden stout and some other Irish stout who's name seems to have slipped my mind... and as someone who really tried to get into ipa's multiple times and just can't bring myself to keep trying, it would be nice to see less of them and more variety of other styles...

11:08 one of local craft breweries makes ESB I bought a bunch of them gave to friends they loved it

3:03 the other day I was watching documentary about craft brewery in Ukraine called Mova. they stopped making most of their alcoholic beers because there is so much demand for the non alcoholic ones. They won international competition with their non alcoholic beer.

British Beers are amazing. I have the great luck of living in Philly proper. That means there is no shortage of Forest and Main beers cruising around.

I did a no-chill light lager last year. It turned out decent. I didn't know about the 20 minute hop delay. I'll definitely be trying that. I brew with an electric brew kettle. At "flameout" I just put tge lid on and wrap some of that silicone wrapping tape around the edge to try and get an airtight seal. My beer was a bit grainy and bitter but ok to drink.

Dip hopped light lagers with «pacific» hops, and blondes with hops like Cashmere. Light to medium hop aroma, not heavy like IPAs. Crushable and flavorful. At least those where the killers with my friends last summer.

As far as quick and easy brew systems go they probably introduce a lot of people to home brewing, the "Mr Beer" systems got me back into brewing a few years ago. One of my favorite styles is Cream Ale but where I live (western Canada) there are not a lot of producers.

I knew there’d be a iGulu reference. It’s not a introduction to homebrewing. It’s a lazy way to make beer.

Temperature control 😂

I just a got back into home brewing a few years back after growing up watching my dad brew even before it was legal and I love it. And being a retired chef it's really rewarding also.

I have gone back to making -older- style brews that are malt forward, low ABV (3-4%) and often lean towards traditional noble hops. My taste has gravitated to beers like Old Ales, Best Bitters and Pale Ales at lower alcohol. That way, I get to soak up a bunch without blowing my head off... Cheers from AU.

F IPA's I'm over them and now into lagers

I’ve been brewing lots of British style beers for the past 6 months. They’re impossible to find it in my area so hopefully it becomes more popular! I just finished brewing one today!

I’m hoping to see more NEIPA Sours in 2025!!