A few months back we released a DIPA called Rotation Nation. Batch No. 2 is just around the corner, and we’re excited to brew this beer again, but before we get to Batch No. 2…

The funny thing about Rotation Nation, and for that matter, New England/Hazy IPAs is that they’re a pretty unconventional style. That may seem odd coming from an American brewer considering we can be rather irreverent when it comes to tradition and styles. For example, they’re billed as India Pale Ales, but many would argue that the lack of front end bitterness, especially when compared to their West Coast brethren, make them square pegs in the round hole of the IPA family tree.

On top of that, making a beer intentionally hazy is something that, as professional brewers, takes a little to wrap your head around. It flies in the face of a lot of the rationale behind making brilliantly clear beer, and Hazy IPAs certainly aren’t known for their long shelf life or stability; two things that we take seriously as a production, off-premise market distribution brewery.

The funny thing is, sometimes even your own capabilities and knowledge get the best of you.

When we brewed Rotation Nation Batch No. 1 the main adjustments we made that differentiate it from our other IPAs was the grain bill and the massive shift of early kettle hops to whirlpool and dry hopping only. From there we went along as business as usual in the cellar. Unfortunately, being able to crash a beer to 32 degrees and hold it at that temperature for a few days (or weeks if we’d like….remember, we are a Lager brewery too, ya know) tends to remind you that with all things, especially with beer, nature and science will eventually win the day. After just 36 hours at 32 degrees, the yeast and other organic material in the tank dropped like a rock, thus creating infinitely cleared beer than we had intended, even with a grain bill that contained a hefty amount of protein-heavy Flaked Oats.

Time & Temperature ALWAYS win the day. One of the fun challenges of brewing is constantly rethinking and reworking what you know to make the beer you intended, even if doing so is counter to everything you’ve learned or done in the past.

A lot of people are rushing NE/Hazy IPAss intentionally to customers without thinking much about making overly turbid beer, not to mention beer that, plain and simple, isn’t good. Are we saying NE/Hazy IPAs take less skill to make? No, if anything, making a good NE/Hazy IPA takes a lot of skill in the brewhouse and the cellar, and the biggest challenge can be doing things very differently than how you were taught, or how you know good beer can be made.

With that, THURSDAY, June 28th, at 5PM we are releasing our latest hoppy creation, TIME & TEMPERATURE DIPA!

T&T is 7.8% ABV unfiltered Double IPA brewed with Malted Wheat, Flaked Oats, and Lemon Peel, then double dry hopped with Amarillo, Citra, and Mosaic! The artwork is, as always, from our in-house illustration guru, JP Flexner and depicts Father Time on the left and ‘Mother’ Marie Curie, the first woman to win a Nobel Prize, on the right highlighting the duality of nature and science, something I think we as brewers tend to forget from time to time. Brewing is most certainly part science, and part art.

150 total cases & draft available here at the brewery in Croydon and Borough Brewhouse in Jenkintown!

4-Pack 16 oz. cans are $15/each, and cases are $75/each. There is a 1 case limit per customer. Once cases and 4-packs are gone, crowlers will be available.

See you Thursday!

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