Craft beer mavens will be familiar with the rise of the “Cold IPA”, a new brewing trend that has swept the US and recently made its way to Australian shores. But what is so special about this brewing technique and how does it differ from other traditional IPA brewing styles?
IPAs are typically brewed with an ale malt, which is sometimes responsible for the hazy consistency commonly seen in IPA beers. Alternatively, a cold IPA would be brewed using a pilsner malt base. With the addition of rice or corn to the grain bill, the result of these ingredients is a clean, crisp beer that showcases the characters of the hops used in a new light.
Ok so… where does the “Cold” bit come from? The fermentation step is carried out at cooler temperatures than a traditional IPA and can be performed with either ales or lager yeasts – yes, brewers will say this is a widely recognised step in the lager brewing process, but have no doubt, the result of this technique delivers a product far from an IPL or dry-hopped lager. What is delivered is an IPA in its most clean and crisp form.
We at Slipstream Brewing first acquainted ourselves with the Cold IPA concept with our small batch limited release, “Hell Freeze” – Queensland’s first commercial cold IPA (as far as we know).
Since its release, we have been revisiting, trialling, and perfecting our Cold IPA recipe. We use a hop blend of Australian, New Zealand and US varieties to deliver a beer bursting with aromas of orange, papaya, lemon, gooseberry, lychee & pine.
You can enter the Cold IPA world with a taste of our Polar Cold IPA, available from our online store and from select Queensland retailers – stockist list coming soon!