Brian, Jesse, and Scott are joined by Corey Catalano and Matt Kahn from Big Ditch Brewing Company to talk about what makes Hayburner IPA so special. This 7.2% IPA has become Buffalo’s favorite craft beer over it’s 8-year history. In this episode, we discuss Big Ditch and Hayburners’ origin stories and get a little bit into the makeup of the Hayburner process and ingredients.

Want to win a year’s supply of Hayburner? Grab a homebrew kit from their Hurron St. location, brew 5 gallons of Hayburner for your self and drop off 3 bottles to Big Ditch before March 31st. More info here: https://www.bigditchbrewing.com/bigditchbrewing/2022/12/1/hayburner-home-brew-kits

Want to read more about Hayburner’s name? Check out Matt’s article all about Hayburner on Big Ditch’s website:
https://www.bigditchbrewing.com/bigditchbrewing/2020/8/6/a-national-ipa-day-tale-the-hayburner-story

Notes

Whatever was left over made it into this beer. I mashed at 158 to avoid a dry IPA and instead bring some more sweetness into the mix.

No water additions based on the crystal malt and special b which went into the grist. 

This is one of my wife’s favorite beers I’ve made, so it will be happening again (next time on purpose).