New England IPA

- i actually only replied to this thread when people were knocking NE IPAs. i dont think they should get their own style at all. Id love to try anything thats brewed like TH and Trillium! send me some cellarmaker!

 

No more styles! No more styles! No more styles! lol

I actually saw a "session DIPA" the other day. I mean, c'mon...

 

Fair enough... the science of water treatment is even older than I thought. I'm not sure if you're arguing with me or providing supporting information, so I'll assume it's the latter. Too many people think the natural water sources in certain regions of the world have major influence on the beer, but that's not true. For example how some people believe water sources are the reason for [claimed] flavor differences between Guinness brewed in Ireland vs. Canada; or Rolling Rock brewed Newark vs. Latrobe. Many want to believe the beer they love [or hate] has some mysterious natural connection to the land, but water for brewing is treated, and been for hundreds of years, as you pointed out.

 

For some reason you seem to think that I want different classifications which i do not. As i have stated several times, The IPAs of CM are different in overall taste to that of TH and HF. Mainly because while CM has some 'fruity' IPAs, they still have more of a crisp bitter finish. Comparing those beers to TH and HF which are much more hazy, boldly tropical in aroma and flavor and have a much more "juice flavor" where the finish still remains sweet. What about that can you not comprehend? Have you had beers from both of these breweries? I mean i don't understand why you keep thinking I am saying they are different styles and need to be separately classed. They are absolutely different in taste. All my responses have been in regards to the statement about Cellarmaker beers tasting the same as TH or HF and that because of CM, East coast NE made IPAs are not at all unique. If you believe that to be true, I do not think you have had beers from both places and would not make that statement.

 

What i will say is that the water in NY/NJ makes the BEST pizza dough and in turn, the BEST pizza.

 

Well I think it's hard to comprehend because I think the exact opposite. I haven't had Treehouse, but HF beers for me have been more bitter and less overtly citrusy. From what I understand, Cellarmaker puts less emphasis on bittering their hoppy beers. They thus get much more out of a beer as far as citrus, fruityness, and dankness goes and they can finish a bit sweet. Taste is obviously subjective though..

 

Thank you for your response.

I have not had any beers from Cellarmaker and I was asking about them. In this post you provided those details.

Cheers!

 

FWIW I wasn't saying that the water profile is specific to new England, but it is "built" specific to the beer. The water being used by these breweries is built like some bastard combo of IPA and stout. I'm sure Firestone walker builds their water as well.

 

No they already have their own clam chowdah, let's leave it at that.

 

Yea Tree House especially fits the more citrus fruity build, but so does HF compared to CM IMO. As you are with me, Im surprised you feel that way. But i agree, taste is subjective.

Come out to Nor Cal so we can drink some Cellarmaker brews and discuss properly.

 

Hazy, yellow, and gorgeous.....nobody outside of Fort Point is brewing a beer like this -- let alone New England.

 

I don't home brew, and I don't a thing about brewing history. But as far as the water is concerned I assume all breweries use a reverse osmosis system to treat their water, after all consistency is key. So if water is treated what difference whether it's Ca or Vt? I would also assume water differences would effect the home brewer to a much larger degree. I do get the point about the differences in house yeast strains, a major point to why I really don't care much for Belgian brews.

 

Most brewers whose beers look like that make a special effort to improve the clarity of their beers. Might have something to do with it

 

How could you possibly know that?

 

Got it.

I still don't think it constitutes a new style. If in all these years we couldn't consumate west coast IPA as it's own style despite so many references to it then I don't think New England deserves any different treatment.

 

He's a BA from Massachusetts and therefore knows everything...just ask him.

 

Just curious as to how "this thread" has painted New Englanders in a bad way. I see 150 posts as of this writing, 18 of which have come from a poster with a New England state listed as their profile location. Here is the breakdown of those 18 posts, relative to OP's question of whether there should be a new "New England style" IPA:

0 - In favor of New England style IPA
5 - Opposed to New England style IPA
13 - Neutral (mostly off rail topics like American Revolution and Tupac)

Again, that is ZERO posts out of 150 that are from New Englanders advocating in favor of a "New England style" IPA--and yet, somehow, you extrapolate that "this thread is why New Englanders have acquired a reputation for being arrogant and self-centered."

This thread was started by someone from New York. New York is not part of New England. Perhaps if I'd only read your post, I might respond with "Stuff like your post is why Southerners have acquired a reputation for being dim-witted and having poor reading comprehension skills." Do you see how dumb that is to paint with a broad brush?

 

This so called NE IPA is tasty too.....but not quite cloudy enough for my every day taste. She's gorgeous--no?

 

And, for the record, I will add my two cents for OP: I don't care whether there is a new classification of IPAs for "New England style". If pressed, I side with the guy on page 2 who said that "West Coast style" isn't even an official style, and if that isn't, then certainly "New England style" should not be. I'm fine with them being only descriptors. Personally, I call them "Vermont style" IPAs, but if there's another name someone wants me to use and it will make the world a one-less-butthurt-person-place, then I'm all ears.

(So, again, for the reading-challenged: that is now 159 posts with ZERO from New Englanders advocating for a "New England style" IPA classification, 6 opposed, 13 neutral.)

 

You nailed it. No.