{"id":206100,"date":"2025-04-26T04:24:14","date_gmt":"2025-04-26T04:24:14","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/beer\/duration-crisps-and-the-emergence-of-the-savoury-ipa-total-ales\/"},"modified":"2025-04-26T04:24:14","modified_gmt":"2025-04-26T04:24:14","slug":"duration-crisps-and-the-emergence-of-the-savoury-ipa-total-ales","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=206100","title":{"rendered":"Duration Crisps and the Emergence of the Savoury IPA \u2014 TOTAL ALES"},"content":{"rendered":"<p> <br \/>\n<\/p>\n<div>\n<p class=\"\" style=\"white-space:pre-wrap;\">\u201cIt dawned on me something that lean with those hops would be a perfect vehicle to try MSG in, which is something I&#8217;ve toyed around with but never went full guns,\u201d Bates says. \u201cI tinkered with some dosing rates using our Good Times [lager] as a blending agent\u2026 [I] found one that seemed suitable and decided to pull the trigger on the whole batch of Crisps, and I think it came out well.\u201d<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">Salt in beer is, as any brewer worth their, well\u2026 never mind, is far from uncommon. In its most basic form calcium sulphate\u2014perhaps better known as gypsum\u2014has been used to alter water chemistry through a process known as \u2018Burtonisation\u2019 for decades. But the history of salt in beer goes deeper than mere water chemistry. In the US, drinkers have been salting their beer for various reasons for decades. Examples cite it being used by drinkers at the bar to <a href=\"https:\/\/texashighways.com\/food-drink\/beer-salt-is-a-texas-tradition-yall\" target=\"_blank\"><span style=\"text-decoration:underline\">improve the palatability<\/span><\/a> of post-prohibition beers. While \u2018savoury\u2019 is not a concept we might automatically associate with beer, it is one of its characteristics that, perhaps even subconsciously, has always been desirable. <\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">But MSG is not salt. It is used in a similar way, as a seasoning, and is created via natural means\u2014essentially fermentation\u2014but it does not react with the same flavour receptors on your tongue as salt does. It has a controversial past\u2014which I won\u2019t go into here\u2014but the long and short of it is that MSG is not bad for you. (This <a href=\"https:\/\/www.leckerpodcast.com\/episodes\/2025\/1\/31\/to-be-delicious-a-cultural-context-of-msg-in-the-uk\" target=\"_blank\"><span style=\"text-decoration:underline\">excellent podcast<\/span><\/a> produced by food writers Lucy Dearlove and Anna Sulan Masing is a good primer if you\u2019d like to learn more about MSG.) Instead, MSG works by stimulating your umami receptors, dialling the volume knob up on certain flavours, say, for example the lime juice and white grape notes found in Riwaka and Nelson Sauvin hops.<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">And that\u2019s what Crisps gives you. The ultra-light body makes it drink like a light lager, but it just keeps gently hitting you with soft, lapping ocean waves of fruit and zest, with perhaps a little savoury herbaceousness creeping in around the edges. But maybe that\u2019s psychosomatic, because I know the beer contains a small amount of MSG, and it\u2019s called \u2018Crisps\u2019. I imagine most people won\u2019t check that fact, but they will find a beer that they can\u2019t, for some reason, seem to put down.<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">\u201cMSG takes the existing flavours and makes them \u2018pop\u2019 more, like sprinkling a little sparkle on what is already there,\u201d Bates says. \u201cIt gives that craveability to want to go back for more, like an itch you can&#8217;t scratch. You don&#8217;t know exactly what it is and can&#8217;t quite put your finger on it but it makes you want to return for just one more sip.\u201d<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">Perhaps savoury isn\u2019t the right word here. There are other, better, words I would use to describe this beer such as \u2018bright\u2019, \u2018luminous\u2019, or perhaps my favourite of all \u2018resonant\u2019. But \u2018Resonant IPA\u2019 doesn\u2019t sound like a style that will trend well amongst the LinkedIn marketing set. Savoury though, that\u2019s tangible and, most importantly, communicable. <\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">The MSG worked so well in this beer I\u2019d be angry if Duration didn\u2019t repeat the act a second time. But does that mean it needs to become a \u2018thing\u2019? Now it exists on the Internet as well as in real life, maybe it will. All it takes is a few brewers reading this and deciding to try MSG for themselves. On this evidence, however, they\u2019ll do well to get even close to a beer this good, as whatever they did during its development, Crisps is a beer that really sings.<\/p>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>\u201cIt dawned on me something that lean with those hops would be a perfect vehicle to try MSG in, which is something I&#8217;ve toyed around with but never went full guns,\u201d Bates says. \u201cI tinkered with some dosing rates using our Good Times [lager] as a blending agent\u2026 [I] found one that seemed suitable and [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":206101,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[137],"tags":[20787,21341,15007,41195,15646,53201,9473],"dealstore":[],"offerexpiration":[],"class_list":["post-206100","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-beer","tag-ales","tag-crisps","tag-duration","tag-emergence","tag-ipa","tag-savoury","tag-total"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - 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