Kappa Flounder (Hazy IPA)
Our latest Hazy IPA, Kappa Flounder sports an international hop trio of German, American, and New Zealand varietals. This brew keeps the lupulin engine firing on all cylinders.
Malts: 2-Row, White Wheat, Carafoam, Oats, Acidulated
Hops: Amarillo, Huell Melon, Kohatu
First off, what makes an IPA Hazy?
The haze in these beers is an unintended result of the new brewing processes that were developed to create the flavors within them. Adding a large amount of protein-heavy malt, like flaked oats and/or unmalted wheat, was originally intended to impart a full-bodied, creamy finish. Adding hops during active fermentation was found to amp up juicy, fruity flavors, like orange, pineapple, and peach. Both of these changes were new to IPAs, and the result wound up being thick and hazy.
Who are some of your favorite breweries making Hazy/New England-Style IPAs?
What does Kappa Flounder bring to the table, and how does it complement past releases like Zeta Puffer and Beta Guppy?
The previous hazy releases were much more tropical and citrus forward. Kappa Flounder deviates from this path by using hops that have strong stone fruit notes, making the main flavors in Kappa Flounder peach and apricot. These flavors are a bit delicate and ethereal but are packed into this beer by the addition of an aggressive amount of hops.
Appearance: Orange and hazy with thick, creamy white foam.
Aroma: Peaches and apricots.
Taste: Juicy peach, tangerine, and orange. Very mild bitterness and subtle sweetness compliment these fruity flavors.
Mouthfeel: Thick and full-bodied, with a creamy finish.
Overall: A stone-fruit bomb, loaded with peach, apricot, and tangerine, complimented with low bitterness and a full, creamy body.
What foods would pair well with Kappa Flounder?
This beer would go great with tacos splashed with lime.
Ideal glassware for Kappa Flounder?
A standard shaker pint glass, or an IPA glass with a slight inward sloped rim.