Juiciest West Coast IPA?

I thought NxS IPA was pretty juicy...

 

this is true, sticky hands is an unfiltered tropical juice bomb but the flavor changes dramatically after a few weeks.

 

Galaxy Showers as well.

 

I second Boneyard!!!

 

I'll just be happy in a year or two when the "NEIPA is the most special child ever" crowd dies down and we can all just go back to talking about good beer.

(Call me a hater... I know... I'm not a huge fan of the muddy OJ look in my beer I guess)

 

I'm a fan of Cellar Maker and having tasted several of their hoppy ales a few months ago - I think they have 3/4 of the recipe down in that they aren't in your face bitter bombs --and have super nice hop aroma. Admiration IPA and the Dankster definitely worth seeking out. Clearly missing is the desireable opaqueness which says to me they aren't using much wheat/oat malt and are probably using a yeast strain that flocculates differently than the standard bearers.....

 

I have always wondered what is meant when someone says an IPA is "juicy". When I look at the definition of the word, someone telling me an IPA is juicy in no way gives me an indication of the taste.

Juicy
adjective, juicier, juiciest.
1.
full of juice; succulent:
a juicy pear.
2.
very profitable, appealing, interesting, satisfying, or substantive:
a juicy contract; a juicy part in a movie.
3.
very interesting or colorful, especially when slightly scandalous or improper:
a juicy bit of gossip.

 

Boneyard

 

I usually describe the NE IPA style that the OP references (usually described as juicy or a "juice bomb") as tropical fruit and citrus dominant (all coming from hops and yeast) with almost no perceived grassy/pine flavors OR lingering bitterness. Also important to the style that the word juicy doesn't really encapsulate is the soft and creamy mouthfeel and lack of syrupy maltiness.

I think you'll find contention on the opaqueness being desirable. What is desirable is the mouthfeel and other benefits that the yeast and wheat/oats offer, which have a side effect of haze/opaqueness in conjunction with the hopping times and techniques.

 

Knee Deep Simtra....Alpine Duet...Stone Delicious. Those are my picks for juiciest.

 

Add on: the new MT Mega Fortunate Islands is about as citrusy as it gets!

 

Not all yeasts are as flocculant, or forgiving, as Chico ( and not all brewers satisfied to use Chico continually and boringly), And it's hard to get that apparent sweetness in a fully attenuated beer, which you imply they aren't, so they generally are made with a degree of skill greater than some other beers. On top of that, you say it is made cheaply. When you do huge late additions, hop stands, and dry hop additions, like New England style IPA do to get that "juicy" taste and wonderful aroma, it is anything but doing things cheaply. 6+ lbs. of hops per barrel is not doing things cheaply. Just my .02

 

Born Yesterday? I thought that was great for such a big distributor.

 

While they haven't been released into distribution yet, I would assume that the Enjoy By Unfiltered and the Enjoy By w/ Tangerine may be pretty juicy (at least I'm hoping!).

 

Great beer. West coast all the way

 

I can't think of anything specific but had an Alpine Duet this weekend (thanks to a classmate that brought it in) and it was definitely my style, "juicy" and really good all around. Crystal clear too that a homebrewer can hope to achieve someday.

Surly Wet when it was made with simcoe/citra was amazing. Best of the years that I have had it I think.

I assume Grapefruit Sculpin doesn't count

 

Held on to Haze and Green from TH for a while (4+ months) in growlers nonetheless trying to harvest some yeast from them and they held up much much better than any IPAs I have ever accidentally cellared. They were kept in my beer fridge and they didn't taste like cough syrup like I would expect an old IPA to taste. They were juicy as ever still with a fair amount of bitterness. I was very pleasantly surprised. I think it has a lot to do with the yeast strain and the peachy/mangoey thing it puts out (probably conan)

 

Coming from a New England drinker, I find Alpine Duet & Nelson to be fairly juicy. I've drank my weight in Sos & see them on a similar plain. I also find the Little Sumpin' & Born Yesterday IPA'S from Laguanitas to be fantastic beers... As good as HF, Bissel Brothers, Foundation, or Rock Art? No. I haven't had the chance to try Trillium, but that will all change this week.

P.S. Rock Art is probably the most underrated brewery in Vermont.
P.P.S. Swish is god in a can.

 

So Cellarmaker has released two NE style APA/IPAs in the last month: Wicked Juicy (which was unfiltered and they described as a "Vermont or new East Coast IPA" and Tremont (similarly unfiltered, which I plan on tasting tomorrow). As someone also mentioned I would suggest Double Dobis to be of the NE style (unfiltered, cloudy as hell, and 100% Citra). While both Wicked Juicy and Double Dobis are delicious beers as I have come to expect unfailingly from Cellarmaker, I have come to prefer Cellarmaker's West Coast style IPAs. Obviously I can't wait until I am in New England again and have a chance to visit Trillium, Tree House, HF, Lawsons etc., however I haven't found the NE style to be superior to West Coast APA/IPA style, just different.

 

So an IPA with lots of fruit flavors is juicy? Why not just say fruity, instead of using a word which makes no sense in context? I'm not trying to be a smart ass, people just keep tossing the word around when describing an IPA. When I ask what it means, everyone seems to use the term differently. And no one uses a commonly accepted definition of the word.