The 2019 Imprint Collab Club is our inaugural membership club. The proceeds from the Collab Club will accelerate our purchase of additional fermentation tanks, larger walk-in cooler, and longer bar with additional taps. These upgrades will increase our Hatfield brewing capacity 50%. Click on the document for complete details.
We’ve received a lot of questions about our no boil IPAs (NBIPAs) and kettle sours: What’s a no boil beer? And why do we sometimes make beer without boiling the wort (beer before fermentation is called “wort”)? For some of our beers, typically hazy IPAs and fruit-forward kettle sours, we skip the boil in order to keep more of the proteins intact. Proteins are a common component in many hazy IPAs and kettle sours, which is why many recipes are heavy on oats and/or wheat. Boiling breaks down proteins, allowing some to coagulate and ultimately precipitate out, creating a clearer wort and ultimately clearer beer. By skipping the boil, we allow the proteins (and polyphenols) from the mash to remain more intact, lending a silkier mouthfeel to the beer. Since the proteins and polyphenols are left intact, they aid in binding to the juicy hop oils in suspension, resulting in better hop flavor. Although we don’t boil the wort, we do pasteurize completely, eliminating the threat of bacteria and other unwanted microbes. Because both hazy IPAs and kettle sours are typically brewed with relatively few hops in the boil, eliminating the boil requires only minor hopping adjustments. Also, not boiling aids in head retention, creating a thicker and denser whipped cream-like head. Finally, we need to give credit to our friends at Free Will Brewing Co. and Wolf Brewing Co., who brewed our original no-boil IPA (Hop Nugz) with us, and have been instrumental in developing procedures for no boil IPAs.
We have recently started distribution to a small number of bars and restaurants. These include: