Triple C Brewing Co. Head Brewer Garry McShane Talks Planet Pulp
96 Rating - Exceptional
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Editorial Dept.
We spoke with Triple C Brewing Co. head brewer Garry McShane about Planet Pulp.
Who was responsible for this beer’s recipe?
Planet Pulp has evolved quite a bit over the years, and during that time we’ve changed head brewers. Yeast strains have changed, and newer, hand-selected hop varieties have made their way into the recipe, too. We aim to keep Planet Pulp drinking with the best of the best in the hazy IPA world, so it’s hard to give credit to just one person.
What sets this beer apart from other examples within the style?
We feel that Planet Pulp’s drinkability really sets it apart. Its smooth mouthfeel, balanced malt and hop profile, tame ABV, and tropical aromatics continue to invite the next sip without palate fatigue or making the drinking experience dull. Some brewers aren’t fans of brewing hazy IPA—maybe due to all the adjuncts, stuck mashes, lower yields, or large dry hops from tall ladders—but we love it.
What makes this beer truly World Class?
Consistency. I take a lot of time around hop harvest season to find, try, and select the Citra, Mosaic, and El Dorado hops that make it onto our contracts and into Planet Pulp. We’re lucky to be able to select these varieties so that the same lot is brewed and used in the dry-hopping process for the entirety of the year. This style is all about showcasing the hops, and we take pride in that here at Triple C Brewing.
What is your favorite aspect of this beer (flavor, aroma, mouthfeel, etc.)?
Hands down, it’s the balance. I feel that many hazy or New England IPAs can be chewy and far too “green,” giving them an astringency that can be off-putting. Planet Pulp isn’t overly sweet either, finishing right around 3.5 Plato, and I think that really helps its sessionability, too. The malt presence and lower residual sweetness, balanced by a touch of bitterness and a bouquet of hoppy goodness… what else could you ask for?
How popular is this beer among your faithful fans?
It has become even more popular throughout 2025. It won gold at the U.S. Open Beer Championships in the New England/Juicy IPA category (the largest of the competition), and we went from brewing 30bbls every two weeks to nearly a weekly basis. More telling, we’ve even seen some of our staunch West Coast IPA regulars dabble with Planet Pulp from time to time!
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