Pint Report: Collider Hazy Double IPA-A Collab Between Venn Brewing & Arbeiter Brewing

I believe it was Calvin Coolidge who coined the phrase, “Beer friends are the best friends.” Venn Brewing and Arbeiter Brewing have been beer friends for years. In fact, they have brewed collaborations before Arbeiter had ever opened their taproom. Also a fun tidbit of trivia for you, the word “venn” is Norwegian for friend. It is apropos that two wonderful beer entities have come together to brew another collaboration called Collider. Collider is a 9.3% ABV fruited dip hopped double dry-hopped hazy double IPA. So, not going to fit on a personalized license plate, but probably something that you will want to order at the Arbeiter taproom.

Dip Hopping: Is it a Brewing Technique or the Punchline to a Joke Overheard at a Junior High?

There is a new brewing process happening in craft beer called dip hopping. Because I am operating at a mental maturity of a five year-old, saying this phrase out loud make me giggle. However, it is actually a serious brewing process that can create amazing things in a beer.

Most of us are familiar with dry hopping-a process where a brewer adds hops in the secondary fermentation process to achieve more hop aroma. However, dip hopping is a process that is having a moment now. One of the aims of dip hopping is to achieve biotransformation. Biotransformation is a scientific process in which the yeast reacts differently with the chemical compounds in the hops to create flavors that are different from what you would normally get out of the hop. For instance, in a normal brewing procedure, Mosaic hops produce a blueberry note. However, in biotransformation, they can give off more pineapple notes. Right now, if you are thinking, is this a beer review or a chemistry TED talk, trust me, you are not alone.

How do you dip hop a beer? Begin with a fermenter that is completely sanitized, at room temperature, and empty. Then, you add hops to the bottom of it. At this point, there is no liquid in the tank, just hop pellets. Next, you add a small amount of wort(roughly 10% of the overall volume of total wort) that is cooled a temperature around 170 degrees Fahrenheit. This creates a “hop tea” as the hops steep in the wort. Then, you add the rest cooled wort like you would do to the fermenter along with the yeast. Because the hop tea is in the fermenter already, it allows for biotransformation to occur. You then proceed with the rest of the brewing process.

Need More Info on Dip Hopping?

I had to do some research on learning more about dip hopping. I want to thank Kabel Lefto, my friend and Lead Brewer at Lakes & Legends as well as Chip Walton from Chop & Brew for posting a wonderful interview with Aaron Herman(Brewer at Arbeiter) and Nick Walby(Brewer at Fair State Brewing Cooperative) about this brewing process. If you really want to take a deep-dive on this process, check out this article from Brew Your Own. Now that you have a Cliff’s Notes understanding of dip hopping, let me tell you more about Collider.

Collider Tasting Notes

Ok, enough about how Collider is brewed. Let’s talk about how Collider tastes, smells, and feels! Well, immediately after cracking the crowler, my first thought is, “Is somebody making mimosas?” As I bring the crowler to my nose, I get more pineapple and tangerines. Letting it warms brings a hint of banana. There is no banana in the beer, but they did use a fruit called curuba. This fruit is called the banana passion fruit so that must be where the essence of banana comes from. The hops used in Collider are Azacca, El Dorado, and Mosaic.

As I take my first sip, I am surprised at how bright the mouthfeel is. There is some tartness and bitterness that creates a harmonious balance on my palate. More banana fruit along with orange juice notes. There is also definitely some warming heat from the alcohol, but the beer remains light on the tongue. There is a pithy note almost like the peel of an orange that is coming into play and I like that.

I am waiting for the tartness to come out from behind all the big fruit and alcohol and my patience is rewarded. I feel weird drinking this without a coconut bra and a grass skirt on. This beer is taking me to the beach. The fruits, the brightness, and the warmth from the alcohol. This is quite a unique Hazy Double IPA. At 9.3%, the lightness of the body is amazing. I think that this beer fits the profiles of both Arbeiter Brewing and Venn Brewing because of its wonderful balance.

A tropical treat that might help take the dreariness out of the cloudy November afternoons we have suffered through of late. This is on tap now at Arbeiter along with a cornucopia of other wonderful offerings. I like the collaborations that Arbeiter has been involved in because all of them have been quality beers. Collider is another win in my book so hopefully you can get into the Arbeiter taproom and try this for yourself. Prost!

Dan Beaubien has been involved with Beerploma since 2014 although his passion for craft beer dates back to 2006 when he started traveling for beer.  Dan mostly covers craft beer events, festivals, brewery openings/releases, and beer reviews. Dan has a soft spot in his heart for authentic British Style ales, IPAs, and all things barrel-aged.  If you have any questions or comments about this article feel free to email Dan at dan.beaubien@beerploma.com .