Juicy hops and silky malt meet in a Hazy Little Thing with fruit-forward flavor, modest bitterness, and a smooth finish.
Making our delicious haze starts before we even fire up the kettle. Oats and wheat—both malted and unmalted varieties—are critical to the recipe, down to their exact makeup of proteins, beta-glucans, diastatic power, and other beer-nerdy specs. Once we’re brewing, this precise grain foundation interacts with the polyphenols (think pre-haze molecules) in colossal volumes of lupulin hop dust, which is basically the pure flavor from inside hop cones, to generate a smooth and juicy haze. We chill our fermenters at slightly higher temperatures than normal so the haze doesn’t fade, then we skip the filter to package all the hazy flavor in its prime—straight from the tanks and into the can.
In 1979, Ken Grossman and Paul Camusi built a brewery from dairy tanks, a soft-drink bottler, and equipment salvaged from defunct breweries. Named for Grossman’s favorite hiking grounds, Sierra Nevada has expanded to include not only award-winning ales and lagers, but also the elegant Sierra Nevada Taproom and Restaurant.