Chicagoland NE IPAs (2018)

I know, I was making fun of the fact he quoted my post with the name of the beer in it by asking what the name was....

 

Are you guys enjoying this recent release of Galaxy Bowl? I enjoyed my draft at Bitter Pops, but the few cans I've had have really lacked carbonation and had sort of a Belgian IPA flavor. The yeast remaining at the bottom of the glass is not something I'm into, but maybe that comes along with the lack of filtration. I also picked up a 4 pack of Cumulus and have enjoyed that more.

I'll probably give each another try tonight.

 

The yeast is the selling point of the NE style. Sounds like it has too much settling. One school of thought is to store in inverted and then when you flip it over to pour/open it should distribute the yeast back down or you can pour 2/3 of it into a glass and then delicately swirl the remains to loosen the yeast before pouring it into the rest of the glass. I can see it definitely being gross if the sediment is settling at the bottom....

 

I've said it before on here: I think the 2nd batch was a notch below the first.

More bitter, less fruity.

I still enjoyed it but it wasn't the juice explosion the first batch was.

 

Why is it that a lot of these Chicagoland NE Style IPA'S pour clear leaving behind all of the yeast/sediment at the bottom of the can?

I have never had this happen with a Tree House or Trillium IPA. They retain a hazy appearance without the need to be agitated, even after being in my fridge for 2 months undisturbed.

This is one thing that had always bugged me about Mikerphone, Hailstorm, Hop Butcher, etc.

I will add that Ram Juicy has also always retained it's haziness without the need to be agitated.

Why is this?

 

I've never had this issue with SS or Cumulus. Not sure why any others have this issue though.

 

Similar to @beerbelly_mike , I haven't really had that issue with Mikerphone and Hop Butcher. It seems like some people, such as yourself, have had that issue, but I haven't.

 

I've definitely had it happen with Juicy and Galaxy Bowl. I just roll it a bit before opening and pouring and it's not really an issue anymore.

 

I haven't had any in years, but to me Heady Topper often poured like a snow globe - small particles floating all around. The Galaxy Bowl wasn't like that. The last sips revealed a very small volume of nearly opaque beer due to the yeast remaining.

 

I've definitely seen this with Focal, but never seen it with Heady. Had each about 10-12 times, about half the time out of the can. I haven't seen it with any of the Chicago beers mentioned above (Mikerphone, etc.). The one other beer I can think of where I saw it was Lagunitas Born Yesterday.

At the end of the day, it doesn't bother me. To each his own though, I can certainly see why it could bother someone.

 

Its because they use flaked oats...aka Flour to make it hazy :O

 

Yes, but if you bake Trillium or Treehouse in the oven at 350 degrees for 4 hours, you don't get a nice hoppy bread.

 

Yeah, I hope this is being substantiated by something. Otherwise there's potential for a real brew-ha-ha to start. Let's just not get the New Englanders involved in this thread...please. They already think their IPA-laced $h!t don't stink.

 

I think the statement (whether it was serious or tongue-in-cheek) was that Chicago area brewers add flaked oats...not that Trillium/TH do.

 

No im not saying actual NE breweries are. Im saying a lot of the ones here in Chicago are...IE, Juice Pants, says flaked oats right on the label. Flour can be considered a flaked oat.

and yes, it was tongue and cheek, isn't that what BA is for ? To make Tongue and cheek comments anonymously.