Juiciest West Coast IPA?

Again, I think your missing the mark on what characteristics are being described here. Pliney doesn't fall within this NE Style of IPA. It's West Coast to the T. Fantastic beer, personally I prefer Row 2, Hill 56, but I wouldn't look at it as juicy in the vein that's being discussed here.

If your in the North Bay close enough to drink Pliney, take a trip to the SOMA area of SF and hit up Cellarmaker If you want to see what is being talked about.

Both make fantastic beers, but they are distinctly different.

 

Yeah, it's both concern and experience. And while your main point is true, what I've been getting lately is just another reason that I'm not getting the warm fuzzies about seeing this style get too widespread. I'm sure that the top versions are well-made, but that doesn't mean that they all will be.

 

In @nc41 's defense, 'juicy' isn't exactly a new descriptor, and it has been used for those exactly type of beers. If it now also applies to the drier style, why couldn't another word have been chosen to avoid that confusion?

 

Juicy is a bit vague. I'm thinking low on the bitter, more orange than greapfruit kinda hits. So Jai Alai, Racer 5, Founders Centennial which feature this flavor profile. Could care less what it looks like or what kinda malt or yeast bill they use. He's drinking it not starting a science class on how to brew it.

 

I'm a fan of Societe's The Miser

 

Yeast and malt profile is a HUGE part of these beers. In fact, it's exactly what distinguishes these from other IPAs. I wouldn't call Racer 5 juicy at all...

 

Closest imo block 15 sticky hands, boneyard hop venom, silver moon maui wowie, goodlife comatose, alpine nelson.. lived in VT before moving to the west so i'm pretty familiar with hf, Lawson and alchemist ipa's.. never had any tree house they didn't exist when I was living out east would like to try their stuff.

 

Your palate.

I don't care about the process at all , he wasn't asking about the process, just juicy IPAs. So juicy would be low bitterness, fruit forward beers that would lean more to sweeter fruit like orange than grapefruit. That's it, nothing more. Racer 5 fits that profile, low bitter, subtle citrus. As does about 5 other beers right off the top.

 

Yea, why would we let your ignorance get in the way of what's actually being discussed.

The beer you continue to list taste nothing like the IPA from Alchemist, TH, HF, Trillium, Grim, etc.

The malt bill and yeast are EXACTLY what makes the beer in question different, which is why you are completely missing the point.

 

I love Boneyard and Hop Venom is a top 10 beer for me but for those of you mentioning it in this thread, you're missing the mark. Hop Venom is the pinnacle of west coast IPA, it's not a delicate fresh squeezed tropical fruit juice.

 

Lol, sure.

He's in Ca , and your naming beers he can't get without throwing in a left nut in a trade. I live to go to Vt twice a year, but get real on the obtainable.

 

Reading comprehension is a key component of a productive message board conversation. The OP asked for suggestions that were LIKE HF, TH, Trillium, etc that he could find OUTSIDE of VT.

 

There's not much outside of NE that's as good or similar to HF HT, Trillium or they'd be up on the ISO thread. So he's looking for Hop JuJu and the like? Ok trade for it, or just continue to look for New England style " west coast IPAs" . Pretty simple. I'm thinking easily obtainable beers that fit a profile, juicy nothing more. If not trade away.

 

What brewery are you referring to? What characteristics made them seem rushed?

Cheers!

 

How do you manage to not spill that juicy, heavenly NE nectar?

 

I'll second that opinion! Loved that stuff.

 

He wasn't asking for easily obtainable beers or trades, he asked if anyone on the West Coast was making beers with similar flavors of what he experienced with those NE beers...

Examples that match those profiles were given, yours didn't match however.

 

Yeah, I think @bulletrain76 covered it, but I wasn't trying suggest unfiltered beer is always hazy as hell, only that Stone's upcoming iteration will probably be pretty hazy, since that's how they're marketing it, and keeping it unfiltered is one piece of how they apparently intend to accomplish that.

Again, whatever their method, whatever that method's pros/cons, I still can't think of a brewery from the NE doing this style that commercially distributes at a regional, much less national, level. I'll be super interested to see when that starts happening and how the beers respond to distribution, storage, etc.

That's actually exactly the comparison I've been thinking about for a while now when it comes to hazy IPAs. However suspect I can be about them, I've never been able to come up with a satisfying explanation in my mind for why it's okay to let hefeweizens keep the yeast/be hazy as hell but not IPAs.

 

i had a Scaled Up this weekend and I would disagree, to me it tasted like tangerine juice without the sugary sweetness. but you are right, compared to a lot of their other beers: not very juicy (DDH Melcher was probably the juiciest beer I've ever had). BUT the look I would agree with you 100%: very little to no haze, nowhere near as pretty as their other brews.

seems to me like the past month or so Trillium has been experimenting with filtering their beers more...

"STAAAAAHHHPPP" (as my girlfriend would say)

 

That is intriguing.

Any guess on what may be motivating Trillium to be filtering now? Based upon enumerable posts by BAs it is the murky/opaque nature of Trillium beer that is alluring to BA beer drinkers.

Is it maybe the case that non-BA beer drinkers are not thrilled with the heretofore 'standard' appearance of Trillium beers?

Cheers!