Feelings on IPAs with adjuncts?

It's good to note that by "Asian Rice" you are talking about a variety of rice rather than rice imported to the U.S. from Asia. Many (e.g. AB haters who think rice cheapens beer ingredients) don't realize that the rice used in Bud brewed in the U.S. and is contacted for and grown in the U.S. and so isn't necessarily cheaper than Barley.

 

Not a fan. Lambics? sure. Fruit in my ipa, not.

 

I typically am not a fan of fruited IPAs but there are exceptions. Fro example, in my opinion a fresh Grapefruit Sculpin is a genuine joy to drink. Whenever I see that beer on tap I request a sample pour and then subsequently order a pint f the sample tastes fresh.

Cheers!

 

Although these sentiments are taking away from the discussion at hand, calling any beer additive an adjunct is one of my biggest peeves.

Please stop calling additives adjuncts. It's incorrect and makes one sound uneducated.

 

Your Peeve is exactly the definition of an Adjunct in brewing terminology. Anything used in a beer ingredient that is additional though it may be beneficial and attractive is an Adjunct. Adding flake oat to an IPA like in the NE Style is an adjunct. Adding Wheat to a Pale Ale is an Adjunct.

So kojevergas is right in terms of brewing.

 

Non-malted grains are certainly adjuncts. However, fruits, vegetables, herbs, and spices certainly are not. I did not make up this definition. Many people are using the word "adjunct" incorrectly and need to stop doing so. @kojevergas is certainly correct and that's why I quoted him. The OP, however, is part of the "problem".

 

exactly. Fruits and spices are just that, fruits and spices. Brewing adjuncts add qualities during the mash and boil; carbohydrates. We can only hope people catch on to this.

 

More than this,the term adjunct was introduced to describe ingredients which required the presence of enzymes in the malt to convert their complex carbohydrates into fermentable sugars.They also had the desirable effect of reducing haze components.
Think of the people on a cruise ship.The passengers are the extra ingredients but the crew are the adjuncts.
Unfortunately so much material on beer are the subject of cut and paste with no reference to original research. So errors and misinformation keep on cropping up.

 

On the topic of IPA's with fruit or flavors added, I suppose it depends. I actually haven't had too many, surprisingly. Grapefruit Sculpin is ridiculously good. I think I had one from Burlington Beer Co. on tap once, but I don't remember it so I mustn't have been too keen on it.

I'll try anything though, and if it's good, I'll continue to drink it. I have no problem with brewers trying to enhance the flavor of their beers. Although as many have already stated, hops tend to impart many fruit flavors on their own, depending on how they're used.

 

Tired Hands is one of my favorite breweries and the one that really started my craft obsession. A good deal of their beers are conditioned on things, fruit included, and many of them are fantastic (Such Passion, Mosaic MagoTago, Vanilla Milkshake, etc.). There are definitely some "misses" in the bunch, but it's all in the name of experimentation in my opinion. At the end of the day, if it's good it's good. They don't need to do this (see: any of their super good but more straightforward beers like Alien Church) so I don't feel they're cheating or anything.

 

Thank goodness someone finally brought this up.

 

Bitter Brothers Prodigal Son Amarillo IPA... Single hop orange bomb... Better than any blood orange ipa ive had. No juice needed.


I love the ipas that are fruity tasting without any fruit juice added. I just tried Unfiltered Sculpin fresh on tap. It tastes like orange and grapefruit. Its the best of the Sculpins to me. The Ballast Point Manta Ray dipa Is also very fruity. Doesnt need any juice.

 

Couldn't have said it better myself.

However, as a business if you can take one beer and add a bunch of different fruits (and vegetables and spices) to it and effectively make that one beer into a dozen beers, and, in turn, sell more of that one beer, why wouldn't you want to?

In other words, even if I, personally, don't like the concept, there seems to be a healthy market for fruited IPAs.

And to the breweries that are adding fruit extract, please stop it. Was just in Cleveland this past weekend and picked up a sixer of Hellamango from Market Garden. I knew that I should have tasted it first, but I was in a hurry. The fake mango dominated the beer making it pretty gross.

 

No, not me. Just label it clearly.

 

Dessert IPA's is what they are calling them.
Milkshakes from Tired Hands
My local brewery (Southern Grist) is doing Pineapple/Blueberry/Mango Upside Down Cake IPA

I like them to try. Usually dont want more than one, but its creative and it pushes the limits. I can dig that.

 

You forgot Porter vs Stout.

 

I actually paused mid sentence and read that description again. Thing is I know someone who might actually like that if it's not too bitter.

 

So its either Blueberry Upside Down Cake, or Mango, or Pineapple.
They also do a coconut IPA which is highly regarded, but i am not a big coconut fan.

 

There are good adjunct IPAs and bad ones. Why limit oneself to just hops and malt? If you can get a cool new flavor with adjuncts, do it. I get not liking certain adjuncts, but what kind of crusty, lame old curmudgeon is against the concept of adjuncts?

 

That's profiling to which we crusty curmudgeons object.