In this first of a three-episode miniseries on Las Vegas brewers, timed to give you more local knowledge as you head to the desert for this year’s Craft Brewer’s Conference, Able Baker Director of Brewing Matt Marino discusses his evolving approach to modern West coast IPA and hazy session IPA. Through the conversation, he touches on:

brewing oversized batches at high gravity to maximize output from their 15bbl brewhouse
pushing extreme attenuation to hit a 1.4-1.6°P finishing gravity in a 7% ABV IPA
making the move from 2 row malt to pilsner malt
selecting hops and hop formats for survivability and efficiency
fermenting with non-diacetyl-producing yeast
recirculating while dry hopping to maximize extraction in West coast IPA
the constant evolution of recipes for the brewery’s most popular brands
blending to create new beers
the best beer-related (and non-beer-related) things to do while visiting Las Vegas

And more.

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353: Viva Las Vegas! Able Baker's Matt Marino Goes "All In" on Modern West Coast IPA

Craft Beer & Brewing Magazine Podcast