After New England brewers changed the world of IPA, other brewers took note of the style, based on its popularity the new flavors the style provided. But as all inventive brewers do, they didn’t merely mimic the hazy IPAs coming from New England.  Instead, they further re-interpreted IPA, trying new hops, new yeast strains and even adding some bitterness back to the beer to satisfy their local palates. Other brewers have pushed the style to be bigger with double, triple and even quintuple hazy IPAs.

And while these brewers have advanced hazy IPA to new frontiers, the innovation isn’t over. The future of hazy IPA is clear: There will continue to be new flavors, new ingredients, new brewing techniques and new interpretations of the most popular new beer style to emerge in decades.

Guests

Joe Mohrfeld is a Co-founder of Pinthouse Pizza and Brewing in beautiful Austin, TX. Pinthouse opened its doors to their original brewpub in Oct. of 2012 and have grown to 4 locations in greater Austin over the past decade. Joe is currently the VP of Brewing Operations as well as VP of Sales and Distribution for the 4 locations, and oversees the 23,000bbls they produce for sale in those pubs and taproom, and across Pinthouse’s distribution footprint in Austin and San Antonio. The passion at Pinthouse is for hop forward Ales and Lagers, and they are known most for their  “Austin Style” Hazy IPA, Electric Jellyfish. Joe’s goal as a brewer is, and has always been to take an agriculturally focused approach to beer and work closely with hop growers to source the highest quality hops and showcase them in beer.

Sam Zermeno is the founder, head brewer, co-owner, and director of marketing of Brujos Brewing in Portland, Oregon.  Brujos opened on March 2nd of 2024 but Sam has been slowly building this brand over the course of a decade through home brewing/gypsy brewing/contract brewing. A lot of people have helped the brand get to where it is and for that, Sam is forever grateful.

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