I Creating New Beer Flavors . . . BEYOND THE SIMPLE IPA Dan Shaw, Wrong Crowd Beer
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County Lines | April 2021 | CountyLinesMagazine.com
F YOU’VE FOLLOWED THE CRAFT BEER scene during the past 15 years, you’ve likely noticed seismic changes. The sheer number of breweries has altered the landscape of tap handles in bars and options in coolers wherever alcohol is sold. The range of national and local brands available has grown by an order of magnitude, and the beers produced by these brands vary even more widely. Just where do all the varieties of beers come from? You may have noticed when a brewery releases a stout, the bourbon barrel-aged version is sure to follow six months later. Their new IPA? The double dry-hopped version will be coming out later that year. And if you liked the blueberry kettle sour, be sure to sample a pour of their version with lactose, vanilla and … marshmallows. Who comes up with this stuff? Sometimes, I do. Here’s some insight into how the magic happens.
