There may be no 60 minute hop addition at all. Once the boil is over, I turn off the heat and chill it down to 180F. Full details from the brewery are below. I brewed up 5 gallons of a hazy on friday and planned after the fact to turn it into a pineapple milkshake IPA. Thanks for any input. Im going to monitor my results on this! Heads Up:I have a large amount of high protein grain, so I add some rice hulls to the mash to help with water flow. The Sulfate comes from a mix of Gypsum and Epsom Salt. 3 cups fresh pineapple chunks The goal is to transfer from your fermenter to a keg without introducing oxygen to the beer. Although no harm in bumping it up a few degrees near the end of fermentation. When I eat these foods, they leave a slickness on my palate. Water chemistry? - I ferment this at a slightly higher that usual temperature to increased ester production. BRU-1 [14.0%] - Steep/Whirlpool. Can you believe that I woke up to snow on the ground this morning?! On day 7 of fermentation make the following hop additions. If youre still curious about this phenomenon, you can read morehere. IPA Mango Slushie Finally, the water profile helps mouthfeel and soften the bitterness from the hops. Im brewing my 2nd NEIPA this weekend and have a conical/pressure fermenter, I was wondering how you dry, My name is Shawn and Im an avid homebrewer and the author behind Hazy and Hoppy. I hook one end of my transfer hose to the fermenter, and the other stays connected to the keg. by pjenneking My goal is not to make the beer taste bitter. Usually, I mash for no less than 60 minutes. You can go one of two routes. Hope your summer weather catches up and hope we get some rain soon! Focus On Aroma Hops Not Bittering. In a small sauce pan bring the IPA to simmer and remove from the heat. You can copy the water profile of any New York bagel shop. Roughly 200 ppm of Chloride and 100 ppm of Sulfate. I avoid using Pale Ale Malt, Vienna, and Munich for the same reasons. There are a few varieties that shine in a juicy IPA. Print I read tons of blogs and yours has to be one of the best I have come across. Your email address will not be published. Pour IPA (or juice) dividing it into two (or more, depending in your taste preference) glasses. Im a psycho when it comes to doing everything I can to limit cold-side oxidation. First, I will fill up a corny keg with a Star-San solution and let it sit for 5-10 minutes to sanitize. I am amazed at your dedication and willingness to share your results. ","position":5,"name":"Add agave nectar (optional) and lime juice (recommended).","url":"https:\/\/www.craftbeering.com\/pineapple-slushie-juicy-ipa\/#mv_create_304_5"},{"@type":"HowToStep","text":"Carefully top the glasses with IPA with pineapple slush mixture. Siphon the beer from primary into secondary and let ferment for at least 4 more days (at this step, a full 7 days of secondary fermentation is recommended before adding the dry hop addition). Even my beer snob friends. Use the form below to subscribe for more like it or share it on Pinterest. To get the citrus flavor, we need lots of hops. When I set out to brew my version, I based it on a few examples of what I considered a perfect craft beer. I keep the same grain bill and change out the hops when I want something different. Outside of that, Ive heard a few bigger name breweries are doing the same thing. You can use Carapils from Briess too. In this pursuit, I believe I figured out ingredients and processes to make a damn near-perfect unfiltered hazy/juicy/New England IPA at home. You can also use all wheat or oats instead of blending them. I aim for a mash pH of 5.2 5.4. All the fresh flavors of pineapple and hops folded into a delightful and refreshing frozen drink. Would you use 1.3 lb/qt ratio for all grain? If you're interested in brewing Hazy or New England IPA (NEIPA), then you need this book handy in your library. Any tips on how you measure the ph? I took it as pressure prior to soft crash but now Im questioning myself. I use my CO2 tank connected to the top of my fermenter to push one PSI of gas into the fermenter. Think about leaving a cut apple or avocado out on the kitchen table. I guess youll need to try one of each and decide for yourself. This course is jam-packed with modern techniques and processes, including water chemistry tutorials, improving yeast health, advanced mashing techniques, fermentation temperature control, and more! | Respect Beer. Read this article here first for an in-depth overview of brewing NEIPAs. Then, Ill use my conical fermentor to dump the hops before transferring the beer to a keg. But you dont have to stick to these choices. But that gave me color between pastel yellow and orange juice. Wait for the foam to dissipate. Freeze the chunks to blend later with a bit of water. If you want to go down the same path, I recommend starting with basic pale malt and Citra. Bumped up the specs a bit since I got more grain than I needed from the homebrew shop. This leftover sugar in the final product will lead to a sweeter and thicker beer. I always use Reverse Osmosis or Distilled water because my water profile is essential blank. It really does quench thirst:) We are having nineties daily this week, similar story last week. These beers are meant to be served unfiltered. Flaked Wheat (1.6 SRM) - 1lb (453.6g) We finely crushed all of our pilsner malt in a mill before mashing - our flaked malts do not need to be crushed Mashing We mashed at 160 degrees Fahrenheit (71.1C) for 60 minutes. Speaking of which, if you were to build your NEIPA grain bill, I think the bare minimum would have to be: Everything else you add would be a bonus. Originally brewed as a small-batch offering . And this means sugar and protein. Im switching to a cooler mash with a bag on the next go round and will be using BRU-1. Miz Helen. And its a pretty common practice for NEIPA brewers. I may earn a commission if you purchase something I recommend after clicking the links on my blog including, MoreBeer/Amazon/Adventures in Homebrewing, and more. Pinterest Today This is the easiest part of the brew day. For some styles, this may not be a problem. Hops are listed as Denali, Citra, and Mosaic, and it does smell nice and citrusy. If youre going to increase the Chloride, you can add Calcium Chloride or salt. I have brewed both of them with outstanding success. More on this later. But first, I want to break down every ingredient and why I think it works well in this style. Water chemistry. One large can of pineapple juice added to secondary for pineapple flavor, sweetness, and aroma to compliment the hops. All rights reserved. Pineapple Sour D Hazy Hemp IPA is a hazy, juicy IPA brewed with pineapple, hemp hearts and terpene extracts "packed together for a brew that's a total trip" says Jared Emerling, Area Two Brand Manager. You can try flaked and non-flaked versions. Recipe Type: All Grain. Hey Shawn, just found your sitevery informative and interestingnice work! Yield: This will introduce unwanted oxygen into your beer as well as sanitizing solution. We earn a commission if you click this link and make a purchase at no additional cost to you. Then, theres haziness. Stir in garlic, protein, and reserved pineapple. I dont know; Im not a doctor. I havent found any benefit of adding hops during the boil. For example, my Bowie in Space recipe, which I featured in the video below, uses mainly Galaxy and Nelson Sauvin. Estimated OG: 1.073 SG I mean, you seriously had me at IPA. Alternatively prepare to use the fresh chunks along with ice cubes. Some would argue that the father of these unfiltered IPAs is Brewmaster John Kimmich of The Alchemist. In a food processor or blender add the garlic, soy sauce, Worcestershire sauce, tomato paste, sriracha, brown sugar and pineapple. King Sue, named after the famous T. Rex in Chicago's Field Museum, sets the gold standard for double IPAs. You can either disengage the pressure relief valve or hook up a gas quick-disconnect to the input on the keg. Double Stout Ice Cream, {"@context":"http:\/\/schema.org","@type":"Recipe","name":"Pineapple Slushie with Juicy IPA (or not)","author":{"@type":"Person","name":"CraftBeering"},"datePublished":"2021-06-01","recipeYield":2,"description":"All the fresh flavors of pineapple and hops folded into a delightful and refreshing frozen drink. Style: Specialty IPA (21B) For amounts, everything is measured in parts per million (ppm). I made a hop substation for Bru-1 in Pineapple Express since I did not have any, and it still came out incredible. Day 10: Cold crash to 55. For NEIPAs, I usually get around 75% mash efficiency because of the higher protein grain bill. from usa hops & hops that you can grow . i dont really get the hazy part, even towards the bottom of the bottle it stays pretty cleaned up looking. Add just the right amount of pineapple and, this being Stone, a whole lot of hops, and this beer is rounded off in an amazingly hazily citrusy tasty paradise of flavors and aromas. Recipe Specifications. Heads Up: For the rest of this article, Ill be using Hazy IPA, New England IPA (NEIPA), and Juicy IPA, unfiltered IPA interchangeably. If you want to copy the water recipe for Tree Houses Julius, look no further thanthis post. I dont mind my west coast IPAs having a bigger hit. Day 4-5: Dry hop at high krausen. For the base malt, I started with pale malt (2-row). Wheat will provide you with more of an acidic bite on your palette and not a lot of thickness. Cook on low for 8 hours. However if using frozen pineapple chunks add a bit of water so that they can get moving and blend nicely. The main goal with the yeast is to get fruity esters to contribute to the juicy hop flavor. Start by heating up 7.2 gallons of water, to 159 degrees Fahrenheit. This is a little on the higher side of the beta-amylase rest. nz hazy ipa - all grain eyrewell pineapple lime coconut milkshake. Dr. Shellhammer (brewing scientist) claims dry-hopping frees up more fermentable sugars. We got all the ingredients we need to make a perfect Hazy IPA. It depends on the hops you use and when you add them. Also, purge the blow-off tube with CO2. This is not an overly sweet slushie to begin with and once you add IPA it becomes even less so. After at least 4 days of secondary fermentation, add the dry hop additions . This prevents a stuck mash and low efficiency. I'm adding some water adjustments to improve the flavor of the beer, but to also help highlight the hop flavors. Even after the palate withers from fatigue, it's still barely drinkable. This just keeps things easy. You can vary the amount of IPA depending on your preference. Turn the oven on to 350 - 375 F (depending on the strength of your oven). But there are no suspended yeast or lazy brewing practices to achieve this look. Serving Size: 1 grams Anyone who says you cant make good bagels in Wisconsin because they dont have New York water is full of shit! Expect a decent loss from this. Pinned! My goal was to homebrew a perfect hazy IPA recipe. Lets start with building up the grain bill to get the base of a lightly colored, full-bodied beer. Also, curious why it was important the LupoMax was added in the 2nd charge? I've got two 20oz cans of crushed pineapple I could use, I was going to add one can to my SS tea infuser tonight with the first dry hop addition. Mmmmmm how fun is this drink recipe?!! My go-tos are: I think any English ale strain will work. Beersmith had my estimated mash volume at 15.15 and I have a 15 gallon pot (BIAB). If you have any questions I didnt answer in this article, please email them to me at [emailprotected]. I wanted a little more pineapple flavor so I added 12 oz of Pineapple and 10 oz of Coconut flavoring at the end of the primary. But its important to know when to add hops and how much. I think of Cream of Wheat or oatmeal cookies. [] Loving this Pineapple Slushie with IPA idea from Craft Beering = a summer tropical vibe in a [], Your email address will not be published. I like the beer to have a cloudy appearance. Vegetarian Recipe. Also curious about the pH adjustment during boil. It all seems like a recipe for success but it is so unbearably sweet. sorry for delay. ABV 6% and instantly befriends the fresh pineapple. I don't want to say this beer is bland, but just a little soft. I add my only hop charge and let it steep for 20 minutes. Heads Up:At the end of this section, Ill provide you with the final exact NEIPA recipe I use. This beer is a 6.8% Vermont-style IPA, hopped with Mosaic in the whirlpool only. Have a wonderful week! It is hard to say which one reigns supreme among tropical slushies. Boil Time: 60 minutes, Mash Schedule: Single Infusion, Light Body, Batch Sparge, Tags: SAN DIEGO Coronado Brewing Company is continuing to push ahead during these wild times and is excited to announce the release of a brand new year-round offering: Pineapple Farm Hazy IPA. Day 7:Drop the temperature to 55F and hold for 24 hours. Is it? The added bright effervescence and the hoppy aromas from the ale eagerly infuse the frozen drink to create something that really is one of kind. Batch Size: 5 Gallon (s) Boil Size: 7.5 Gallon (s) Boil Time: 60 min. This hazy IPA Recipe is the one you have been looking for this summer. I found its just another step that didnt see any benefit in my process. Mashing in We've brewed this recipe before, using a lower mash temperature. You can choose all pale (2-row) or pilsner malt. Heads Up:I use a Bouncer in-line filter on my transfer hose. I like using both because I get a slight acidic bite from the wheat, which aids in the orange juice feel. Putting the beer into geeks since 1996. The last couple of fresh Heady Toppers I had were dank. With Imperial Yeast having 200 billion cells in a package, I rarely make a starter. It makes it easier to get my water recipe just right. 2 oz Mosaic. Only had 1 ounce of El Dorado left, so I subbed out the 2oz whirlpool addition with Nelson Sauvin which I had on hand. Your email address will not be published. I also like to soft crash before dry hopping more on this later when we talk about the process. Or at least one that would rival my favorite commercial examples. Hops are listed as Denali, Citra, and Mosaic, and it does smell nice and citrusy. Wanted to check back in with you to let you know how it went. Absolutely a new favorite recipe. Theres your 2:1 ratio! However, I would personally avoid using crystal and roasted malts. Should be prime drinking by day 18-20. I use English Ale yeast strains, which is typical for the style. Carefully top the glasses with IPA with pineapple slush mixture. Day -1: Begin starter 18-24 hours before brewing. And to that end, I have my bag of grains here freshly milled for me yesterday by Atlantic Brew Supply. Doing a soft crash allows me to harvest the yeast for my next batch and avoid hop creep when I dry hop the beer. | Log in to view more ratings + sorting options. At this point, Ill also adjust the pH using Lactic Acid. That misty look is so mysterious, the foam and pineapple slush on top so inviting! Then, well move into hops and yeast choices. All the fresh flavors of pineapple and hops folded into a delightful and refreshing frozen drink. Add agave nectar (optional) and lime juice (recommended). This is brewed with fresh pineapple and you can feel that sensation on your teeth. You can download the PDF or BrewFather linkhere. The color of these beers ranges from pastel yellow to orange juice. What about biotransformation? But it was an expensive beer (we had gotten a crowler from a local brewery) and so exquisitely crafted, so strongly standing on its own that I felt bad to be using in a cocktail. This is when your yeast helps transform hop compounds into new flavors and aromas that dont currently exist. This is definitely doing summer right! 4y. Cuisine: Shawn, I want to reach out and Thank you for providing Pineapple Express and Melcher Street recipes. First, I heat my strike and sparge water in the same vessel. Its what Michael Tomsmiere and Scott Janish refer to as Cheater hops. But before I get into all the recipe and brewing details, I want to outline what makes an excellent example of this style. That is genius!! Why are the bagels and pizza crust in New York City so good? aroma is great too, i like how bitter it obvious still is, strong ipa has tended sweet lately, especially the ones with fruit in them, and i think this has made an intentional point to keep it bitter and hop driven, which it certainly is. Allow temperature to rise but to not exceed 72. Ended up having to pull out 1-1/2 gallons of mash water(scaled recipe to 9 gallon batch) to fit remaining grains, minus what overflowed. Blend until no large solid chunks of fruit remain. And the ingredients to make it are brewing salts like: For example, if you want to add more Sulfate, you can use Gypsum or Epsom Salt. Ive heard terms like pillowy and soft. But I dont know how to make something pillowy without adding cotton. There are many variations of the Hazy IPA style. Close the butterfly valve and get the blow-off tube back on. This means adding the vast majority of the hops at the end of the boil. We need to do everything to avoid introducing oxygen to our beer. Even though Ive been actively brewing Hazy IPAs for over six years now, I didnt learn everything by trial and error. To avoid creating a super bitter beer with a metric fuck ton of IBUs, you need to add the hops at certain times, including post-boil and post-fermentation. But I dont strive to achieve biotransformation when I dry hop. Fruit: 2 fresh pineapples pureed and added to boil @5 -10 mins. Add the frozen pineapple chunks plus a bit of water or fresh chunks and ice cubes to a blender. I always dry hop FREE., Me and my buddies are giving this a shot, we are on day 8, can't wait til next week, How interesting to know the process of brewing beer and the fermentation part of it. I start heating the water, measure my salts, and add them once the water is over 100F. And heres a list of my favorite hops loading with tropical fruit and citrus: Before you disagree with me, these fruit flavors are just what I perceived. Freeze the chunks to blend later with a bit of water. Absolutely a new favorite recipe. 1 oz Citra. If not possible, use 2 yeast packs. When I started experimenting with creating my ultimate NEIPA recipe, I started with a SMaSH beer (Single Malt and Single Hop). I guess it holds true that you really only need minimum contact time to extract max hop flavor. the pineapple is natural and behind the hops for me in the aroma, but a little more balanced with the hops in the taste, juicy and fresh, real fruit here. This process will make or break your NEIPA. If you dont have fresh pineapple around but you have pineapple juice you can still create a pineapple slushie pretty quickly. Guys, this looks divine! You can also try a heritage variety like Maris Otter or Golden Promise, but I found these beers to have too much malt flavor and dark color. Pineapple Slushie with Juicy IPA (or not) DDH NEIPA Recipe. Let it condition for a week and try again. So take these suggestions with a grain of salt. Aug 14, 2022 - Pineapple sausage bites covered with an elegant juicy IPA and brown sugar glaze and baked until coated by a gorgeous caramelization. You can Google the water profile of your favorite brewery or beer. On top of that, you can make the water feel thick by adding calcium chloride, which is commonly used commercially as an electrolyte in sports drinks. Everything I Learned From 1 Year of Brewing New England IPAs, All Grain Brewing Process: A Beginners Guide, Read this article here first for an in-depth overview of brewing NEIPAs, Spike Flex and Flex+ Fermenter Product Review, 1 NEIPA Split With 5 Different Yeast Experiment. You just need to test the water. I've rarely had a pineapple beer that didn't taste really weird and a bit like vomit. Strawberry Ale Strawberry Sorbet Estima.ed ABV: 7.9 % This helps keep leftover hop debris from clogging up my transfer hose and corny keg dip tube. Thanks for sharing at the Whats for Dinner party have a great week! Amount Per Serving: 1 oz Mosaic. You can either freeze fresh cut pineapple chunks and add them to the blender or you can blend fresh pineapple chunks with ice cubes. Amazingly nose and flavor both display the exact same confident citrus (dominant seems to be tangerine). Name: Long Winded Pineapple (Hazy IPA) The haze factor should not be caused by suspended yeast or lazy brewing practices. Take control of the ingredients, flavor, mouthfeel, and finish. Well, the same thing happens to a hazy IPA. I boil for 60 minutes to sanitize and drive off any DMS precursors. Total Time: I ferment the beer for roughly seven days at 68F 70F. Ommegang Neon Rainbows - At 6.7 percent, this beer uses Mosaic, Simcoe, . Frozen drinks are in such high demand around here too:). Ive got to try this, it looks amazing! Add the brown sugar and stir until dissolved. 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Why are the hoagie rolls in Philly so good? Add agave nectar (optional) and lime juice (recommended). Will have to use something else for the dry hop. Your method is almost the same:) You will like an IPA pineapple slushie, I am sooo sure! Wait for the foam to dissipate. Pour the pineapple mixture and the IPA beer over the pork. But you also want good attenuation because NEIPAs tend to be 6-7% alcohol by volume (ABV). Best Imperial: Toppling Goliath King Sue. And by lots, I typically add 12 ounces to a full pound per 5-gallon batch. Thank you Nicoletta! After reading Scott Janishs book, The New IPA, I add a big hop charge post-boil (or during the whirlpool stage) for flavor and aroma. I did once use a dry-hopped sour ale with a tropical profile in a pineapple slushie and it tasted divine. Learn More. 1 lime juice of, (recommended) My husband and I love, Great article! And if you mix it with a juicy tropical IPA it transforms into a craft beer cocktail and gets even better. Bottling or canning straight from the fermenter without introducing oxygen is difficult, if not impossible. Add the frozen pineapple chunks plus a bit of water or fresh chunks and ice cubes to a blender. Blend until no large solid chunks of fruit remain. Required fields are marked *. Add onion and red bell pepper, cook for 5 minutes. Alternatively prepare to use the fresh chunks along with ice cubes. I brew a ton of lagers and the occasional hazy so this is new territory for me. And to measure out the mineral additions, its common to use weight in grams (since youre adding such a small amount). 20 liters | abv 6.5% | ibu ~57 | srm 4.8 | mash efficiency 75% | pre boil 24l | og 1.079 | fg 1.030 The first batch of Pineapple Farm Hazy IPA was released in 16oz can 4-packs at the company's three locations back in March and the company plans for a full-market launch by the end of June. But I like my East Coast (New England) IPAs to be sweeter at a higher gravity. And I get the thickness from the oats. Enjoy immediately. And I totally love your idea of freezing pineapple cubes! If you are a homebrewer who has been wanting to try this lovely summer-style beer, search no further. I like the flaked versions because I dont have to mill them. Freeze the chunks to blend later with a bit of water. Think of the water profile as a water recipe. How You Like Them Pineapples? It all seems like a recipe for success but it is so unbearably sweet. Day 10: Add second dry hop charge. Copyright 1996-2022 BeerAdvocate. I like consuming it slightly under-carbonated. But these all have very similar qualities I wanted to achieve. And Im not the only one. Sharing is caring. This video course covers techniques and processes for water chemistry, yeast health, mashing, fermentation temperature, dry-hopping, zero-oxygen packaging and more! And then there's the bitter aftertaste. Malt simply plays a role in the sweetness, color, and mouthfeel. About This Beer They only account for roughly 60% of the total grain bill. This homebrew recipe uses the following ingredients: Melanoidin Malt - US, Flaked Oats - US, Maris Otter Pale - UK, Amarillo Hops, Northern Brewer Hops, Fermentis Safale US-05 Homebrew Yeast, Irish Moss . Eight unique ingredients, just over eight percent ABV and bursting with massive flavors and aromas of tangerine, orange, pineapple, mango, slightly resinous pine, and sweet hard candy makes Hazy Eights an unbeatable play. I only add hops post-boil (hot side) and post-fermentation (cold side). Finally, I chill the beer down to 38F and carbonate it to 2.4 volumes of CO2 and consume it as fresh as possible. Using the whole fruit allows us to harness every bit of its natural depth of character, from the juice to the zest and everything in between. Mainly because of the hops used. Wondering if Im supposed to apply pressure at day 7 prior to soft crash or if I should be fermenting under pressure the whole time? Cannot wait to see how it comes out. . The Chloride comes mostly from adding Calcium Chloride and a hint of Kosher salt. The frozen chunks method results in a sweeter slush due to the absence of ice dilution. Our Road 2 Ruin Double IPA is assertively hop-centricbrewed with six Pacific Northwest hop varieties including Cascade, Centennial, Citra, Columbus, Perle, and Simcoeand finishes with a lean malt character. 2 cups ice cubes, (use if not freezing pineapple chunks) Introducing 19.2 ounces of hoppy temptation! I figured I could push the limits and was wrong. YUM! These will add viscosity to your beer and help with haze later on. Have it in the conical now. 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