pFriem Family Brewers Co-Founder and Brewmaster Josh Pfriem Talks Hazy IPA

We spoke with pFriem Family Brewers Co-Founder and Brewmaster Josh Pfriem about Hazy IPA.

BC: Who came up with this beer’s recipe?
This beer has been a team effort driven by our brewery management team and is continuously evolving. 

BC: What’s your favorite aspect of this beer (flavor, aroma, etc.)?
The ability for the tropical hop aroma and flavor to be so pronounced, while melding with the round full body and juicy esters.

BC: Where does this beer’s name come from?
Like most beers at pFriem we just call them what they are. This one is a Hazy IPA.

BC: Is this your “desert island beer?”
This is not my desert island beer, but as we are continuously evolving the direction of this style, and I am enjoying this beer more and more. 

BC: Can you describe this beer in 10 words or less?
Appearance of creamsicle meringue, with bursting flavors of papaya, mango and white grape

BC: Do you know a story – or have a personal story – that revolves around this beer?
When hop-forward hazy beers started making their splash a couple of years ago, myself and some of the pFriem team took a journey out to the East Coast to see what they were all about. What we found was a mixed bag of beers. Some of these beers were raw, unfinished and hard to enjoy. On the other hand, we found some that were full of tropical hop aroma and flavor and had clever use of yeast, adjuncts and hops. These well-made hazy, hoppy beers were enjoyable and inspiring to drink. We deemed that there was enough of style budding that we could take a stab at making one ourselves. After many iterations and pilot batches, we now have a beer that gives a nod to the hazy beers of the Northeast, but is true to what we do at pFriem. Cheers! 

BC: What's a good food pairing for this beer?
Pimento Cheeseburger with a Wagyu beef patty, house pimento cheese, bread & butter pickles, lettuce, Hermiston sweet onion, house aioli, served with hand-cut fries.

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