Brewing Better Hazies: Inside Willibald’s Process (with Head Brewer Justin Clouthier)
Shownotes
What does it take to brew award-winning hazy IPAs with half the dry hops most breweries use?
In this episode of The Escarpment Labs Podcast, we sit down with the Head Brewer of Willibald Farm Distillery & Brewery—and former Homebrew Lead at Escarpment Labs—to talk about the process behind their standout hazy beers.
We cover everything from the unique role water plays in their brewing approach to how careful yeast management drives flavour and consistency.
In this episode we discuss:
How water chemistry shapes the character of Willibald’s beers
Their strategy for harvesting and repitching yeast in hazy IPA production
Why they use roughly half the dry hop rate of many breweries—and still achieve huge aroma
Why New Zealand hops play such a central role in their hop program
How yeast strains like Foggy London Ale, LalBrew Pomona, and LalBrew House Ale influence flavour expression
When and why they retire a yeast pitch
Brewing award-winning hazy IPAs in Copenhagen
Advice for brewers looking to improve their hazy beers
We also tease an upcoming collaboration brew: EXP-666.
If you’re brewing hazy IPAs—or trying to make them more consistent—this conversation is packed with practical insights.