Page 14 - Beverage MasterAprMay 2021

Craft Brewery

What’s In a Name?

The Craft Beer Industry’s Obsession with Styles
By: Erik Myers

W hen Kevin Davey, the brewer at up now. A Cold IPA is made with lager yeast and
Wayfinder Brewing Company in
fermented at around 65F – much like a Steam Beer.
Portland, OR spoke on record about
advantage of yeast’s ability to biotransform hop
what his new style of “Cold IPA” meant It is dry-hopped during active fermentation to take
from a process and ingredients standpoint, the oils. One could almost consider it a cross between
craft beer industry erupted with contention. Soon, an Italian Pilsner and a Hazy IPA. Almost.
like Brut IPA before it, it was the buzz of online
brewer forums. Some brewers were eager to make Somewhere on the Internet, the debate still rages.
their own version, some ranted in angry indignation If it’s made with lager yeast, how can you possi-
about a new sullying of a classic style, already much bly call it an IPA? After all A stands for “Ale.” And
maligned. if you’re fermenting with lager yeast at a warm
temperature, doesn’t that stylistically make it a
If you’re unfamiliar with the “style”, I’ll catch you California Common? If you’re hopping during active

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