In Part 2 of The Craft Equation, we dive deep into the real science behind hazy IPAs — not just what they look like, but what physically and chemically makes haze form, stay suspended, and remain stable from tank to package.

Joined by Chris Baker, Director of Brewing Operations at Mother Earth Brew Co., we break down the technical side of haze formation: protein–polyphenol interactions, wheat and oat percentages, dextrin malts, yeast strain selection, and why heavy dry hopping plays a bigger role than most brewers think.

We also talk through the lessons we learned the hard way — early beers that cleared up, the “snow globe” effect, and the process changes that helped us dial in consistent, shelf-stable haze across our Project X Series.

You’ll learn about:

• Chill haze vs. permanent haze

• Protein + polyphenol chemistry

• Wheat, oats, and dextrins for mouthfeel and stability

• Hot side hopping vs. dry hopping strategy

• Fermentation dry hopping + biotransformation

• Yeast impact on haze (including Imperial A38 “Juice”)

• Finding agents, centrifuging, and packaging consistency

• Why some brewers still prefer West Coast IPAs

We crack open our latest Project X hazy and walk through the real-world process decisions that shape what ends up in your glass.

If you’re brewing hazy IPAs — or just want to understand what’s actually happening inside them — this one’s for you.

Timestamps:

00:00 Intro + cracking beers

01:00 Motor Skills hazy IPA + hop combo

02:00 What “haze” actually is

03:30 Protein–polyphenol chemistry explained

05:00 Wheat, yeast, and permanent haze

07:00 Early haze problems + “snow globe” effect

09:00 Hot side vs dry hop strategy

10:30 Yeast strain impact (A38 / Juice)

12:00 Recipe design: wheat, oats, dextrin malts

14:00 Dry hopping and biotransformation

16:00 Finding agents + centrifuging

18:00 Packaging + carbonation considerations

22:00 Why brewers debate hazy vs West Coast

27:00 Final thoughts

Subscribe for more deep dives into craft brewing science, process, and business.

🎧 Don't forget to check out Part 1 in The Science of Haze where we discuss stylistic nuances of various hazy beers and the history of the style.

Watch / Listen to The Craft Equation on ▶️ YouTube, 🎧 Spotify, 🍏 Apple, or wherever you get your podcasts

Follow Mother Earth Brew Co. 👇

🌐 Website: https://www.motherearthbrewco.com

📸 Instagram: https://www.instagram.com/motherearthbrewco

📘 Facebook: https://www.facebook.com/MotherEarthBrewCo

🐦 X (Twitter): https://twitter.com/MotherEarthBrCo

About The Craft Equation

The Craft Equation explores the intersection of brewing science, business, and culture through conversations with industry professionals, brewers, creators, and thought leaders shaping the world of craft beer.

Health, Nutrition, and…Beer?! | The Craft Equation Podcast

Beer and health aren’t words you usually hear in the same sentence — especially during Dry January, when conversations around alcohol, moderation, and nutrition are everywhere. In this episode of The Craft Equation, we take a science-first look at how beer fits into modern discussions about health, mindful drinking, and balance.

We’re joined by Dr. Charles Bamforth, one of the world’s most respected brewing scientists, to explore what’s actually in beer beyond alcohol and calories, how the body processes beer depending on dose and frequency, and why moderation matters from a biochemical standpoint. We also dig into common myths around beer and weight gain, and discuss how Dry January, low-alcohol beer, and non-alcoholic beer are reshaping how people think about their relationship with alcohol.

Rather than asking whether beer is “good” or “bad,” this episode focuses on context, chemistry, and nuance — grounded in evidence, not extremes.

In This Episode, We Cover:

What beer contains beyond alcohol and calories

The role of fermentation, polyphenols, minerals, and yeast byproducts

Why moderation matters chemically, not just culturally

Dry January and changing attitudes toward alcohol

Beer, weight management, and the origins of the “beer belly” myth

How low-alcohol and non-alcoholic beers change the conversation

Where beer fits in a balanced, modern lifestyle

About Our Guest

Professor Charles Bamforth is Professor Emeritus at the University of California, Davis, and one of the most influential voices in brewing science. He has authored numerous books and hundreds of scientific papers on beer quality, foam, flavor stability, and brewing chemistry, and has served as President of the Institute of Brewing and Distilling. His work has shaped how brewers and scientists around the world understand beer.

Watch / Listen to The Craft Equation

▶️ YouTube: https://www.youtube.com/@motherearthbrewco

🎧 Podbean: https://motherearthbrewco.podbean.com

🍏 Apple Podcasts: https://podcasts.apple.com/us/podcast/the-craft-equation/id1833372541

Follow Mother Earth Brew Co.

🌐 Website: https://www.motherearthbrewco.com

📸 Instagram: https://www.instagram.com/motherearthbrewco

📘 Facebook: https://www.facebook.com/MotherEarthBrewCo

🐦 X (Twitter): https://twitter.com/MotherEarthBrCo

About The Craft Equation

The Craft Equation explores the science, business, and culture of craft beer through thoughtful conversations with brewers, scientists, and industry leaders shaping the future of beer.

Hazy beers have exploded in popularity over the last decade, but what actually makes a beer “hazy”? And why do drinkers associate haze with juiciness, softness, and modern IPA flavor?

In Part 1 of The Science of Haze, Mother Earth Brew Co.’s Director of Brewing Operations, Chris Baker, joins us to explore how haze-forward beers evolved, what defines them, and how consumers interpret what they see in the glass. We break down the stylistic differences between hazy IPAs, NEIPAs, juicy pale ales, and “unfiltered” beers, and discuss the sensory and psychological cues that drive the modern haze craze.

Whether you’re a brewer, beer enthusiast, or someone who loves learning how trends shape the craft beer industry, this episode is your guide to understanding haze from a style and flavor perspective.

In This Episode You’ll Learn:

-What separates hazy IPAs, NEIPAs, and juicy pale ales

-Why haze became a symbol of “juicy” hop flavor

-How appearance affects aroma and mouthfeel expectations

-Why some haze is intentional — and some isn’t

-How breweries balance haze, drinkability, and stability

🎧 Stay tuned for Part 2, where we dive into the brewing chemistry behind haze: proteins, polyphenols, yeast behavior, biotransformation, and how modern brewers engineer haze on purpose.

Watch / Listen to The Craft Equation on ▶️ YouTube, 🎧 Spotify, 🍏 Apple, or wherever you get your podcasts

Follow Mother Earth Brew Co.

🌐 Website: https://www.motherearthbrewco.com

📸 Instagram: https://www.instagram.com/motherearthbrewco

📘 Facebook: https://www.facebook.com/MotherEarthBrewCo

🐦 X (Twitter): https://twitter.com/MotherEarthBrCo

Learn more about our Hazy IPA at motherearthbrewco.com/project-x.

Search for our beer on our beer finder at motherearthbrewco.com/locator.

About The Craft Equation

The Craft Equation explores the intersection of brewing science, business, and culture through conversations with industry professionals, brewers, creators, and thought leaders shaping the world of craft beer.