I’m Jack, one of the brewers at Moo Brew, and every fortnight I’m brewing a super rare one-off beer for members of this club. Here’s the deal: you tell me what beer we should do, I brew it, then you buy it. And in between we nerd out on all the yeasty details as our beer baby comes to life. Want in? Subscribe at the bottom.
You wanted a Hazy Pale. Good news, it came out great—super stoked with this as our first club beer. It has interesting notes from the Motueka hops (lime and some herbal spice) that balances the citrus and pine vibes. Colourwise it’s hazy, not cloudy, and should be an easy drinker at 6.1% ABV. (See my intense beer nerd section below for all the beery deets.)
There’s 100 cans in total, so first in, best dressed, and for locals we’ll deliver direct to your sofa via Walshie’s Wine Wagon. Club members get first dibs.
You made it to my beer nerd notes. This bit has all the gory details on how I went about making our Hazy. So ignore it, or read it—it’s mostly therapy for me.
What makes a great Hazy Pale?
A great Hazy has a well-balanced malt bill to hold up to the higher hopping rates—without blowing the backend out of it, and letting it become an IPA/NEIPA. Hopping schedules are key here, with at least one of your dry hops going in during active fermentation.
What characteristics did I want?
I wanted something with a lower ABV than a NEIPA/IPA, hence slotting it into a Pale Ale zone, but still retaining some great hop forward characteristics. I wanted it to be quite hoppy/aromatic and have a lower level of bitterness to make it easy drinking. I was also shooting for a fuller, well-rounded body to give that nice, silky mouthfeel. I also wanted a nice bright hop haze— not super murky or yeasty and full of chunks. A Hazy Pale needs to look good as well as taste great.
Anything I was worried about before brewing?
My yeast selection. I was trying a different ale yeast strain that we've never used before, so I rolled the dice on that front. Using Percy also upped the potential fuck up stakes—brewing on a smaller scale system that's not so set up for higher oats and wheat loads can be risky. And yeah, with a Hazy Pale it's tricky to get the malt bill balanced with the high hop amounts (so you still slot in to a Pale Ale zone and not tip over to the IPA realm). So there were a bunch of ways I could fuck it up.
So… how did I go?
It's pretty fucking rad. Phew. Infact, it tastes great. It has some interesting hop notes from the Motueka (lime and some herbal spice) that rounds off the citrus and pine aromas from the Idaho 7 and Citra. Has a nice smooth mouthfeel and should be an easy drinker sitting at 6.1 % ABV, and 49 IBU. And it looks sweet as. It has a nice bright haze to it.
What went right?
Everything really. I didn't have any disasters, things went to plan. Always good to play around with new hop combinations and get a decent result first crack (although they are tried and tested hops, so it wasn't too much of a stab in the dark).
Well, first things first, you should totally buy the Hazy Pale and tag us in your beer review. Then, if you haven't subscribed to the club, do that too, so you don't miss out. But most importantly, keep telling me what you want me to brew next - new beer will be in your mouths 4 June. Stay tuned for an announcement on what it's going to be.
For first dibs on these beers you totally need to subscribe, because we're only making 100 cans of each brew. Yep, putting the micro in micro brewing!