Stone Enjoy By UNFILTERED

http://brookstonbeerbulletin.com/beer-advocates-top-100-beers-on-planet-earth-annotated/

According to the linked breakdown, which includes the list from 2010, Heady Topper doesn't even show up on the top 100.

I've been a member since 2004, and since you're using anecdotal evidence, I will too. The chunky/turbid IPA was not wide spread or popular on this website, or among multiple brewers until the last few years. The Alchemist has been around for quite some time, but it was popular locally before it gained traction, same with Treehouse. Trillium also produces IPAs/pale ales in this fashion, and they've been around for even less time.

Just because a style of beer was produced in a given year, does not mean it was widely available/popular or replicated.

I'm fairly certain Westvleteren was founded in 1838, but it wasn't insanely popular until the early 2000's when it attained its status as the number one beer on the Top 100, which it held for a number of years.

The brewer is also the person who stamped "drink from the can" on the can. Why does the video explaining why they're doing it, prove what their true intentions are?

Jim Koch has been quoted bemoaning IPAs (referencing Heady Topper) and then he came out with an entire line of IPAs, including one called "Rebel Raw" brewed in the fashion of Heady Topper itself.

There have been a few brewers in the industry explaining how these hazy IPAs are brewed, and their opinion is that the "drink from the can" recommendation is nothing but marketing. How come Julius doesn't say "drink from the can" and is more often than not poured into a glass?

 

NO EXCUSES, SON! NO EXCUSES!

 

Still waiting on this to hit the shelves feel like I'm missing out.

 

how do people feel about giving a bottle like this a few rolls to stir up the sediment? it sounds like a lot of the stuff contributing to the haze is settling quickly.

i found the same thing with lagunitas bitter oats - my first bottle was super hazy and delicious, great body, etc. the first pour from my second bottle about a week later was much clearer (and less impressive overall) but subsequent pours were increasingly cloudy and delicious. i'm thinking, in these cases at least, might as well distribute that stuff before opening for more consistent pours.

 

i'm gonna get flamed by the east coasters but i think this beer is better than heady, did a side by side about an hour ago. heady was more fermented pineapple juice, unfiltered was tropicana extra pulp.

 

Wonder if a 12oz bottle isn't the better way to get the right proportions for this beers rather than the bomber format

 

for a single serving.

 

fucking gorgeous brew

 

Hold the bottle at a 45 degree angle upside down and spin it like that. In mine most of the yeast had settled and compacted into the bottom so if you straight up poured it you would only get the clear liquid off the top followed by a little bit of sediment at the end as the liquid swept off the yeast in the bottom. Spinning it allows the "water line" of the beer to create some turbulence and free the yeast up from the bottom.

This is why the other guy replied with a bomber that his first pour was clear but his second pour has much more cloud to it.

You've just got to get some get some light turbulence in there and it'll free up the yeast and you'll end up with a super hazy beer. I say "light" turbulence so you don't shake the bottle and get an eruption when you open it.

 

obviously it's shake well before opening

 

A conspiracy theory about the clarity of beer? You are kidding, right?

 

This whole discussion above reminds me of West Ashley from Sante. When you pick up your bottles, many people are hanging around enjoying in-house bottles and they could not be more hazy/ turbid/ orange juice looking. I let my bottles sit a few months and noticed they were crystal clear upon pouring the first few glasses and it had much less fruit flavor than on that first day. HOWEVER, all of the sediment was sitting at the bottom, leaving for quite the pulpy last glass, and it was SOOO much better than the top of the bottle.

So perhaps turns these bottles upside down before consuming to get all the desired sediment.

 

Bleh, picked one up tonight and I find it marginally better than Sam Adams Rebel Raw.

SingleCut, Other Half, Grimm, Rushing Duck, and others are making much better beer locally for me.

 

Finally got a bottle and drinking it now. I'm not sure I like it as much as the original. My main gripe is that there are tons of hop chunks in here that add a really unpleasant lingering bitterness to the beer. That's not something you get from a Trillium beer, for example. Their beers are cloudy without the hop particles. I think ultimately it comes down to the malt bill and hop oils. Trillium is known to use a lot of wheat which adds to the haziness. Using lots of hops adds haziness because of the oils. You can still filter a beer and have it come out hazy, without the hop particles.

 

Who drinks hazy beers??? I just stare...and stare...and stare. Reading all the comments from the crhazies & that seemingly every other post includes an embedded photo, I thought this was all that matters

 

Hazy IPAs for some, tiny American flags for others.

 

You should trademark that term!

Cheers!

 

I wondered the same thing myself. I am going to grab a bomber on the way home today and I will report back when I crack that bad boy. Expected-level of haziness or not, this stuff was bottled 1/10 and is awesome and fresh. Stone keeps kicking out a readily-available and very tasty DIPA.

 

No conspiracy theory. The beer was initially thought of to be "ugly". They put the beer in cans, and stamped "Drink from the can" on it.

Pour any liquid into a glass, smell aides taste. How would you serve any of these hazy IPAs on draft? Drink from the keg?

 

Personally, I can't think of a better way to have fun than to keg stand some Upper Case