Northeast Pales/IPA/DIPA

Drink any hoppy beer from Tired Hands, Treehouse, the Alchemist, Hill Farmstead....then please point me in the direction of a beer in this world that is clear and tastes anything like those beers.

I wonder why HF (voted best brewery in the world) doesn't make a clear hoppy beer???

They must be doing it wrong.

@Brew_Betty

 

I wonder why the "best brewery in the world" can't make enough beer to service a broad audience. Clearly, you place a lot of importance on what other beer raters think. I place practically zero relevance on beer purchasers' opinions.

Wake me up when any of these ridiculously hyped breweries make enough beer to ship to the Midwest. I've had Heady Topper. It was a good beer, but quite frankly, I didn't taste the hype. I can make a clear beer that is on par with Heady Topper. I don't buy enough beer these days to answer your question.

Your apparent haze requirement for "amazeballs juice beer" is something you will get over when you make a clear juice beer. I don't prefer juice IPAs. They're ok, I guess. When I want to taste juice, I drink juice. When I drink an IPA, I don't want it to taste like juice.

 

its not the haze that makes these beers good. its what makes these beers hazy that makes them so good. the beers are good because they have a combination of the following: a grist that has a ton of flaked adjuncts, a water profile high in chloride, low amount of bittering hop, low flocculating yeast (with fruity esters) and are generously dry hopped starting a few days after fermentation begins. All of these contribute to the silky mouthfeel, low bitternes, tropical hop aroma/ flavor and also the haze. so if all of this was done in a beer and someone wasnt hazy, it would still be the craze. the haze isnt the reason, its the result.

 

1098 and 1318 aren't low flocc yeasts.

 

take all that I said and pick one single little thing out, please.

 

According to Ohioans, Hoof Hearted is cranking out high caliber juice IPAs.

ISO?

 

I've heard hoof hearted is making some awesomely hazy/turbid beers....I haven't tasted those tho....so I can't comment.

I have tasted the breweries I mentioned, that's why I mention them. The breweries I mentioned are making hoppy beers that I think taste better than any clear IPA on the market.

 

I could have said a lot more based on your false premise of "its what makes these beers hazy that makes them so good", but I won't. I thought it would be prudent to start with the most obvious fallacy that doesn't rely upon subjectivity. The fact is, they aren't low flocc yeasts.

If you really think a beer needs to be murky to attain desirable flavor and aroma characteristics, then you should aspire to make murky beer to achieve your goal. It is not my intention to say things that prevent you from enjoying beer. Murky beer can taste awesome, so anything is possible.

 

If you can make a brilliantly clear IPA with either of those strains....your doing it wrong.

Well I guess you could make a brilliant clear IPA with those strains.

But a highly hopped, flavorful, uber aromatic IPA with a full silky mouthfeel, and low bitterness. You simply can't achieve clear beer that way.

If your NE IPA is super clear.....you need to up your hopping rates.

 

for the record I agree the yeast strain does not need to be a low flocculating strain, to achieve this "style". In fact I think most strains that brewers are using for this style are a mid-high flocculator when brewed with a more traditional style. I don't know the science of why these strains won't drop clear, but I think @utahbeerdude illustrated this nicely earlier with a 5month old 1318 NE IPA that is still incredibly hazy...

 

Yeasty beers give me gas. I wonder if these turbid NE IPAs will make me a fart machine the next time I visit NE.

 

I have no doubt you like low bitterness, murky, hoppy beer that tastes like juice dry hopped with a half pound of hops. Perhaps you should offer up some of your NEIPA "whalez" to the fine citizens of South Eastern Ohio for comparison.

 

I am curious how much of that haze is yeast driven. Anyone do cell counts or anything like that to verify this is yeast?

 

this is what makes them good to the people who like them* what I am trying to say is that we like them regardless of the appearance. its not the haze that we like. its what makes them hazy that we like. if they had all the same attributes with exception to the haze (and make it clear as day), I would still love these beers. I live in the land of punch you in the mouth bitter-ass hop-foward beers and I hate them. I dont hate them because they are clear. I hate them because they lack the hop aroma/flavor of the "NEs tyle IPA's" (that I love) and replace it with bitterness. to each their own.

 

You claim I'd be "doing it wrong", but you haven't tried to make clear IPA made with either yeast. Who says this type of beer needs to made with 1318 or 1098? You do because you think murk is a beneficial requirement.

You continuously assert a highly hopped, flavorful, uber aromatic beer with a silky mouthfeel can only happen with a murky beer, but you have made no attempt to brew a clear beer with these characteristics.

 

not that I know of... I don't think any yeast could hang around in suspension in a cold keeper for 5 months!!??

 

Sadly, you don't speak for everyone. Many people are firmly convinced the gravy-like opaque murkiness is a significant part of what makes the NE soft ball juice beer (IPA?) awesome.

 

I could be wrong, but I really feel that the haziness comes from excessive dry hopping. I think if you made an IPA with the same grain bill and yeast and dropped hopped one and not the other, you'd have one clear and one hazy beer. Could I be wrong? Absolutely, but I've made a clear beer with the Vermont Ale from Yeast Bay, and it's supposed to be similar to the 1318. *shrug*

 

I brew clear beer all the time....If I WANT to....

I love the characteristics of these hazy NE IPA's... so yea...your right.. i haven't tried brewing a clear beer with these strains.

Although here are some things I would do If i was focused on brewing a nice and clear aromatic IPA.

1. I would use flaked grains sparingly...probably leave them out totally...(bye bye silky mouthfeel)
2. I would add a moderate dry hop of 3-5 oz's.
3. I would add whirl floc in the kettle, and I would add Gelatin in the keg.
4. I would worry about using 1318 because it really doesn't take many hops to turn it into a murky mess.
5. I would drink the beer...and be sad about all the hop oils my gelatin striped out... and I would cry some...

 

Oh lawdy, lawdy. Please stick with making gravy hop beers and do not pretend to know how to or offer advice on how to make a proper clear full bodied IPA. That hurt my head to read.