IPA's with higher IBU's seem to be the highest rated

I don't think that is very true. Look at Zombie Dust for example, it's only ~60 IBU. It's a very balanced, well flavored IPA that is extremely popular for good reason. Fresh, it's amazing.

I have had more bitter lower IBU stuff than the 100 IBU IIPA's... It's all about balance and how well the brewer does so.

 

Well, IBU score does not always equate to perceived bitterness, but hoppy/bitter beers are probably the most popular beers out there these days - certainly in terms of volume of consumption if not ratings.

As to why... awesomeness lol

 

Isn't ZD a pale ale?

 

It seems that in the past several years the huge bitterness trend has been scaling back a bit in favor of a focus on more distinct and softer hop flavors. Perhaps there won't be such a correlation between high bitterness and high ratings a couple of years hence, once the ratings have caught up with trends.

 

They call it a Pale but it behaves just like an IPA...

 

IMO if a beer has a higher IBU it takes more precision and craft to create balanced. When one comes across a high ABV, high IBU IPA that is nice and balanced it is more impressive, thus ranked higher. Just my $0.02.

 

Thats because ZD is an american pale ale. Which kinda goes in the op theroy that a high ibu pale ale is also highly rated

 

Ok got ya. I have yet to try it so i really don't know how it tastes or feels lol.

 

The IBUs can be balanced out by the malt bill and other brewing techniques. I've had lower IBUs that had a more bitter finish than beers with much higher IBUs that finished almost sweet like South of Eleven (Hoof Hearted) which is 98.5 IBUs but has an almost sweet finish like Heady Topper. Stone Ruination 2.0 is similar with over 100 IBUs listed but has a very good balance. I guess the drier the finish sometimes the higher perceived IBUs but maybe a actual brewer could add some insight as to how the science/art behind this works.

 

I think a better correlation is with ABV....IBU's can be balanced with malt, but the community certainly has demonstrated a preference for "big beers". Of the top 50 (all styles), only 10 are <7.5% ABV

 

These two posts combined are what I think attributes to what the OP points out.

From what I've experienced with the top-rated IPAs, they mostly seem to have nearly equal parts intense bitterness as well as actual citrusy/piney/juicy/grassy hop flavor, while also at the same time hiding their high ABVs very well. Heady, Abrasive, Gandhi Bot (though I see that has fallen substantially with the ratings updates), Permanent Funeral, Triple Sunshine and even Pliny to an extent (though less bitter than the others) all have an assertive bitterness while also displaying all the pleasant fruity/dank essence of the hops and simultaneously masking their alcohol presence very well.

I personally am not necessarily looking for that high level of bitterness. I'm mainly interested in that second characteristic where the hops are used in a way that brings out all their dynamic flavors and aromas. I also enjoy any beer that conceals its ABV well, but this and the bitterness are both secondary to the glorious burst of juiciness and dankness that certain IPAs deliver.

Case in point: Knee Deep makes some of the best hoppy beers out there IMO. They're really only a notch below some of the highest rated IPAs/DIPAs as far as I'm concerned. However, their far-reaching distro leads to them not being revered since you don't have to wait in line to get their stuff. That's the other factor that makes the top IPAs/DIPAs so highly rated: lack of accessibility.

 

The east coast boom the last few years has really blurred the lines in regards to IBUs contribution to bitterness in the beer. It's all about how the hops are utilizised whether it be through early additions that most west coast styles get or bombing the shit out of it with a monster whirlpool once the boil is complete. Two beers with the same exorbitant amount of IBUs can be two completely different beers.
I think the bigger correlation would be between the ABV and rating, a more sugar saturated mash will increase hop utility and produce a more flavorful beer.

 

I don't think that's true at all. In fact, I would argue the opposite. Many of the "new world" IPAs are extremely low in bitterness. It's all about the late addition hops. I think both Alpine Nelson and Duet have IBU ranges in the 40-50s.

 

I don't think that THAT is particularly the case, there are a lot of stouts, porters etc... in the top ranks also. I think it just has to do with flavor bombs that are balanced and with that come Higher ABV. also distribution has a lot to do with it also, keep it famous, don't flood the market, keep is sought after. "If you book them, they will come"

 

Most all beers that finish with lingering bitterness get knocked down a few notches in my ratings. Most of the best IPAs I prefer (Heady, Sip of Sunshine, Pliny, Sucks, Fresh Squeezed, 2 Hearted etc.) all finish quite smooth but have enormous flavor and aroma punch from the hops.

 

You knock an IPA for being bitter? Reminds me of the review I read that knocked Expedition Stout for being black.

 

As someone above already mentioned, the opposite is now true. Most of the hyped new IPAs are much less bitter than the highest rated IPAs from a few years ago. This trend bothers me somewhat. IPAs are supposed to be bitter.

 

I understand where he's coming from. IPAs can be bitter, but they're also supposed to finish smoothly. I think a lingering bitterness takes away from the rest of the beer, as opposed to a "bite".