What makes for a bad IPA?

Poor brewing in general and off water chemistry. Why not enjoy a nice "dawn" flavor in place of a floral aroma as the ph was in general to basic.

 

age

 

It's a matter of personal preference, but too much on the dank pine or overly floral IPAs with little hop to malt balance seem to be "bad" in my opinion. Never fails that these characteristics are overdone in "budget" IPAs.

 

Yes.
Yes.
Yes.
/end thread

 

If anything, grapefruit is the most citric/citrusy fruit in the category, with the others having more sugar and more other terpenes/flavors.

Only thing that makes a bad IPA, IMO is age, and equally as important, improper handling/storage. I can enjoy the most bitter, the fruitiest, or a wonderfully balanced single or double (Lagunitas IPA and Maximus) at any time. Which one tastes best depends on my mood, and how long it's been since I've had one that fits that profile.

 

This always applies to me with Torpedo, while I appreciate Torpedo for what it is, it AlWAYS tastes like soap to me and it makes me sad.

 

Crystal malt. So many potentially great IPA have been spoilt by that crazy.

 

I'm sorry , that soapy quality from being super hopped and dry-hopped is one thing that always makes me smile on first sip. Very aggressive, but huge hop flavors underneath.

Founders Harvest Ale had a soapy quality to it this year too IMO, as well as just tasting all around hoppier than usual.

 

Could it be more from the type of hops than the fact that it's super hoppy? I love a super hoppy i(i)pa but I've only noticed the soapiness in a few beers, but yeah I recognize torpedo's quality it's just not my cup of soap unfortunately if someone can answer this for me it would solve a not so massive conundrum for me as to what makes the soapiness prevalent.

 

Dirty pint glasses

Or vomiting

 

I'd love to know the reason why too. I'm guessing it has to do with how fresh/strong the hops are just because of how prevalent it is among wet hop beers. And this is just speculation, of course; could easily be the type of hop used, or the brewing process.

 

Something lacking color with a paleness to it, especially from the South Asian country of India.

 

Oxygen.

 

Syrupy maltiness that makes it taste like hop cough syrup (which I would actually love to be a real thing).

 

I see a lot of responses talking about crystal malt. Is that what causes the syrupy caramel taste in some IPAs? What are some examples of IPAs with a lot of crystal malt?

 

Malt bill bro.

 

Rotting away on an unrefridgerated Warehouse/shelf for 6 mos after bottled.

 

Like TW.

 

This. Not sure how brewers manage to pack in so much bitterness without getting any hop flavor or aroma, but to me those are the symptoms of a bad IPA.

 

For me, bad IPAs usually end up being the ones with too little hop presence. I don't come across them often. Either that or if they're too boozy and/or metallic tasting. I've never had an IPA that I felt was too bitter except for maybe Mikkeller's 1000 IBUs but even then it was the lingering bite while upfront it was rather nice.