Today we launch our third expression of Pale Ale at our taproom, 21|03, ahead of it being released for general sale on Monday. 21|03 is vibrantly juicy, thanks to being hopped with Citra, Amarillo and Mosaic, but it’s more than its hop bill that sets this pale ale apart.
As 21|03 is noticeably hazier than our previous two pales, we thought it might be helpful to explain briefly why this new iteration of Pale Ale looks the way it does.
As many of you will know, haziness can in some cases indicate poor brewing practices, however we would like to assure our customers that 21|03 was expected to look this way, as it is both unfined and unfiltered, and that its appearance is due to a hop and protein haze. So where does this haze come from?
Firstly, we used a large amount of oats in the mash, which contributes to mouthfeel and body. A side effect of this extra protein content is haze. Furthermore, 21|03 was hopped heavily at the flameout stage of the boil (10 grams per litre) and when dry-hopping in tank (9 grams per litre). Dry-hopping on active yeast, as we did, can also contribute to haziness. 21|03 is not a ‘yeasty’ beer – the beer was cold-conditioned for a week to ensure this.
We should also be clear that the intention of the recipe was not to create a hazy beer. Rather, we chose to use oats to add mouthfeel, hops to give fruit character, bitterness and aroma, and to dry-hop on active yeast to allow the hop-yeast interactions to create interesting flavour compounds. Quite simply, a side effect of these recipe decisions is that the beer is hazier than usual. More importantly, we think the beer has wonderful juiciness, texture and bitterness as a result.
If you would like to learn more about haze in hoppy beers, we would recommend reading Draft Mag’s recent article on ‘The New IPA’ – link here.
We hope to see you at the taproom soon, and that you enjoy our latest step in exploring the style of modern Pale Ale.Back