The Untappd Community Awards offer an interesting barometer of consumer excitement around breweries and beers, but for Noble Savage (https://www.noblesavagebrews.com) in Glen Cove—east of New York City, on Long Island—landing two beers among the top three hazy IPAs in the United States (https://awards.untappd.beer/region/united-states/?_sort_001=meta_value_num_desc&_beer_styles=ipa-new-england-hazy) proved quite an accomplishment. Founder and head brewer Frank Bilello has kept things small, tinkering as he goes and using an unusual creative process; his milky-pale beers get little to no boil and showcase the delicate yet pungent notes of New Zealand hops.
In this episode, Bilello discusses:
using 100 percent New York–grown craft malt for all his beers
employing large amounts of malted wheat, flaked oats, and malted oats to soften hazy IPA mouthfeel
managing pH in the mash for function and flavor
making on-the-fly decisions about hopping while brewing
blending yeast strains for flavor and attenuation
staging dry hopping with a sacrificial round to pull out larger particulate matter before hitting with a harder second round
Enigma’s benefit as a hot-side hop and Southern Cross in the dry hop
minimizing boils to lower heat stress, retain more protein, and keep the color light
using New Zealand hops almost exclusively for hazy IPA
spunding IPA for natural carbonation
And more.
This episode is brought to you by:
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