I observed recently that cold IPA is the hottest new style, so naturally I had to write about it at some point for The Bulletin. So this week, my latest article for the newspaper covers what cold IPA is (the short version) and rounds up several recent Central Oregon examples. With a shoutout to Wayfinder Beer’s original Cold IPA as the benchmark of this new style.

Three main factors differentiate it from standard IPA (or IPL). First is the use of adjuncts (grains other than barley or wheat), which builds body while giving it a dry, crisp finish. Next is fermentation with lager yeast, but at warmer temperatures than is typical for lager.

Finally, copious amounts of hops are added while the beer is still actively fermenting (typically this happens during conditioning —dry hopping). This aids in what’s called biotransformation of the hops which amplifies the aromatics without adding harsh bitterness.

The three local beers are Crux Fermentation Project’s Time Trap Cold IPA, Boneyard Beer’s Cold IPA, and Bevel Craft Brewing’s Griplock Cold IPA. You’ll find my notes on each as well as quotes from the brewers at the article.

And there are others out there; Deschutes Brewery and Boss Rambler Beer Club have each brewed the style, and Silver Moon Brewing has one coming out this weekend. I’m quite sure there will be others, and I keep seeing other non-local breweries releasing examples too, so before long you’ll likely see more cold IPA reviews here on the blog.