This authentic Pacific Ale is incredibly popular (with everybody else – I personally don’t like hazy beers). I have to keep making this beer it to satisfy demand. Thankfully, it’s the easiest beer to brew using HoppyDays Superblend (Voyager - Compass Pale Malt (85%), Vienna Malt (12%), and Chit Malt (3%)).

The boil is a little strange. I boil ferociously for the first 30 minutes then after adding the first citra hops I keep the boil covered, using a very low heat. No DMS taste or aroma is noticed in the final beer. Some of the citra aroma is retained in the final beer – which surprised me at first.

There are two dry hop additions of 50g Galaxy. First 50g Galaxy into the fresh wort at “High Krausen” for 3 days, the second 50g Galaxy is added after racking the partially fermented beer into a pressure fermenter (not worrying about some air mixing). The second Galaxy addition stays in contact with the beer for about 5 days during which time the ferment is completed, and the chilled, gassed beer is put into kegs.

I hydrate the Pomona yeast in cooled wort from the boil (before hop additions) and get it active before pitching. Initial ferment is too vigorous, so I drop the temperature to 16 degrees C after 24 hours so that it doesn’t get messy. Thereafter I ferment at 18 degrees C.

The Pomona yeast drops well leaving a very stable Haziness. Hazies are very popular nowadays although I personally see them as a travesty of the beermaking craft.

I highly recommend Pomona yeast.

Obviously, I don’t gelatin clear this beer… it would defeat the point of making a hazy.

Finally, I dilute the beer to exactly 4.5% ABV using very very pure and sterile water that I have chilled and CO2 gassed. Typically, I have 26 litres of beer at 5.1%ABV which I dilute by addition of 3.6 litres water (calculations are adjusted on a batch-by-batch basis).

The beer is drank fresh. It is consumed very quickly because people like it. It is a light and refreshing drink that suits our sunny climate. The Galaxy hop taste is prominent and there is also some citra taste and aroma.

The yeast haze gives the beer some sweetness which overcomes its otherwise very dry finish, and the yeast haze also contributes some mouthfeel which compensates for the otherwise thin body of the beer (from mashing at 64 degrees C for 90 minutes).

I am proud of this beer, but I leave the drinking of it to other people who like this sort of thing.