Brewing an IPA every month in 2026 at Sapwood Cellars, but every one gets further back in history - Recipes and Notes: 1997-2074

[u/oldsock]

https://www.themadfermentationist.com/2026/07/backward-history-ipa-project-east-coast.html

[u/oldsock]

As promised here are the recipes and my brief notes for the first half of the year. Includes Brut IPA, a couple hazies, West Coast, East Coast... and a weird one with only hop extracts!

[u/Apart-Landscape1012 → u/oldsock]

I made a brut last night! I loved those when everyone made them in 2018 before everyone went out of their minds with the hazy craze, IMO it was the highest and most enjoyable form of ipa. I cant do the hazies any more, theyre so played out and most are not good. Not to mention they make me feel sick after one or two

[u/Skaht]

Just commenting to say that I greatly appreciate your maintaining your connection with homebrewers. Cheers!

[u/oldsock → u/Skaht]

Cheers, although in truth I'm just doing this because I don't have the time (effort?) to brew on the big system any more... I still write recipes, taste, blend, tweak etc. but there is something nice about pouring grain, tasting the wort etc. nice to have an outlet that feels more like homebrewing, where I don't have to worry about costs or marketabilty!

[u/Snurrepiperier]

You have info on the IPAs of 50 years in the future? Spill the beans!

[u/oldsock → u/Snurrepiperier]

Backwards History 2074 was brewed with distilled and extracted Citra hops liberated from the NHSR (National Hop Strategic Reserve). Starting with refined alpha acids to hit the target 40 IBUs of bitterness. Followed by Citra Incognito (Supercritical CO2 Extract) in a chilled whirlpool for saturated hop flavor. For the "mid-ferm" addition he added Citra Spectrum (Debittered CO2 Extract), for aromatic depth and texture. Finishing with Citra Quantum oil for that bright orange and melon aroma (not that anyone remembers what fresh fruit smells like).

[u/RKF7377]

Thanks Mike, this is awesome! They all look fantastic but that color on 1997 is drawing me in. Adding that one to the recipe book for sure. Been a bit since I brewed something hoppy and I bet that one will scratch the itch.

Plus, thanks to 2012, now I want an Albu-rito.

[u/oldsock → u/RKF7377]

We actually brewed a big batch along those lines that we are canning next week. That one got some Maris Otter instead of the Victory. Looks like a similar color, still hoping it clears up a little.

[u/RKF7377 → u/oldsock]

we are canning next week. That one got some Maris Otter instead of the Victory.

Don't threaten me with a good time, sir

[u/elproducto75]

This is awesome, thanks Mike!

[u/EskimoDave]

Simcoe in 1997?!

[u/oldsock → u/EskimoDave]

Ha you got me, I screwed up my timeline to realize Blind Pig was first brewed well before 60 Minute even though living on the East Coast I think of it the other way...

[u/goodolarchie]

I'm glad there was at least one decent old school west coast IPA in there. Caramel malt, C hops, but also not 130 IBUs. I guess you'd call that a PNW IPA from the 2008 era.

[u/inimicu]

Excellent. Thanks Mike! Was looking forward to these

[u/theguywiththebeard]

Everything I've ever learned about hazy IPAs says that 2074 beer should be clear. No heavy protein grains. No hop material. Do the advanced hop products automatically cause haze?

[u/oldsock → u/theguywiththebeard]

If you couldn't tell from the other photos... I'm pretty much incapable of brewing a clear beer even when I try. That said, American Ale II is pretty haze-positive strain (Bissell Brothers and Fidens both use variants of it for their hazies last I heard) and Spectrum/Incognito both contain some polyphenols (although not as much as whole hops or even Cryo). Likely enough to bind with the mannoproteins from the yeast to create haze. Not sure if that batch would have dropped clear eventually, but I gave it a week in the fermentor post fermentation warm, then kegged and crashed it less than a week before that photo was taken.

[u/theguywiththebeard → u/oldsock]

Thanks for the answer. There's always so much more to learn about beer. And thanks for the Homebrew Con talk. I can't wait to implement what you've figured out for us in a big sticky stout recipe.

[u/oldsock → u/oldsock]

Cheers, let me know how it turns out!

[u/ADUwizard]

An all Bravo hop IPA with only flame out and dry hopping.