![]() Taking its name from the city in which it was developed by Anton Dreher in 1841, Vienna Lager pairs the crispness of pale lager with a slightly heftier maltiness more characteristic of English Ale. Mosaic Of Change IPA by House Of Pendragon.Regardless, I love the way this beer came out and I think you’ll appreciate how delicious it is. The way I interpret it, the cold IPA is a spin-off of the IPL but with tighter constraints and more emphasis on showcasing American hops. An IPL basically takes your classic American IPA and simply substitutes the ale yeast for a lager yeast. The IPL shares a similar hopping schedule to the cold IPA, with a greater emphasis on hot side additions. The IPL is typically fermented at traditional lagering temps, making temperature control more critical to the process. This adds color, sweetness, and additional malt character typical in west coast IPAs or lagers. Most IPL recipes I’ve found call for a base of American 2-row or Pilsner paired with either Munich, Vienna, crystal, or caramel. The biggest difference between the IPL and cold IPA is the grist. Almost like a dry-hopped American light lager with a fuller mouthfeel and more flavor. To sum it all up and oversimplify, my cold IPA recipe is a dry-hopped crispy boy that is super crushable and citrus-forward. Whirlpool additions and late dry hopping add lots of hop flavor and aroma that really shines through thanks to the open canvas the yeast and grist provide. ![]() ![]() Lastly, the cold IPA draws a very similar hopping schedule to the NEIPA. This produces a very clean fermentation profile with minimal to no esters. It is in fact on the higher end of lager fermentation temps. ![]() The cold IPA is fermented on the cool range of ale temps (63-65☏) but with a lager yeast strain (often Fermentis 34/70). The cold IPA omits any specialty malts like Munich, Vienna, crystal, biscuit, or caramel. This yields a crystal-clear beer with an incredibly clean and crisp profile. First off, a cold IPA features an adjunct lager grist of mostly pilsner and either 20-40% flaked corn or flaked rice (or some combination of the two). There are a few technical differences between the IPL and cold IPA. The final result is a crisp and refreshing citrus-forward beer that is reminiscent of a medium-bodied American lager. I tried to brew this beer to style but also make it easy to follow and replicate for homebrewers. I finally created my own cold IPA recipe and really loved how it came out. Personally, I’m eager to see how this beer evolves as more breweries pick up the style. It’s Wester than West Coast.” You can learn more about their specific criteria here. Here’s how they describe it: “Cold IPA hits with a strong punch of aromatic hop intensity and high bitterness but finishes crisp and clean leaving the drinker craving another sip. The cold IPA was born in 2018 by head brewer, Kevin Davey of Wayfinder Brewing in Portland, Oregon. Both the IPL and cold IPA share similar qualities as they’re both a hybrid between a lager and an IPA. The cold IPA is an emerging style that is often confused with the India Pale Lager (IPL). I can’t think of a better beer style to infuriate the craft beer community even more than the NEIPA.
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