Using the techniques we’re continually learning about Hazy IPAs, we reformatted Cobweb Forest from its inception in 2018.  Originally this beer, and many others industry-wide, used dissolved milk sugar or lactose.  The sugar is unfermentable by beer yeast, and leaves a residual sweetness to the final beer.  Unfortunately, the addition of this sugar automatically excludes a section of our potential customers who can’t enjoy milk products.  

Beer is generally vegan, and typically (legally if you’re in certain parts of Europe) contains only water, malt, hops, and yeast.  

The 2023 iteration of Cobweb Forest uses a grain bill of only malted barley, wheat and oats.  The high protein content of these malts in hazy-oriented water is used to capture and retain the haze.  The haze holds on to aromatics from heavy additions of New Zealand grown hops Motueka and the wonderfully marketed Nectaron™, which give out their own versions of stone fruit and tropical citrus aromas. 

We could go on and on about Hazy IPAs, but for now it will be enough to say the search continues for the best flavor through minimal ingredients and techniques.