No love for malt

Improve? Get with the program, man, it's all about the ticks!

 

Vanilla, fruit puree, and lactose sure fall into those categories for me.

 

Not really part of the NEIPA style, such as it is.

 

I think you'd be surprised how many brewers are using haze inducing agents...

 

Can you please point me to where the so called ‘NE’ style IPA is defined (e.g., a Style Guideline document)?

Cheers!

 

Forgive me for going into pure annoying pedant mode with these metaphors. I will also agree to respectfully disagree. Salt is a bad metaphor for malt (in my opinion). As
@beertunes pointed out, any seasoning metaphor is much better paired with hops. But I will also disagree with the metaphor by @Prep8611 too. A canvas is also a bad metaphor (in my opinion). You see this one a lot. A canvas is only a surface where the expression goes, but it essentially isn't a big part of the expression itself. Malt isn't unimportant enough to be either a blank slate for the work or a seasoning to enhance the work. Malt isn't something separate from the work. I know I'm being very picky and putting demands on the metaphors that weren't meant to speak to this, but I think it's still indicative of the way malt is viewed around here and thus fit for examination given the thread topic.

 

Feel free to skip the socratic method stuff and just tell me your opinion.

 

I might or might not be but either way, that's not what an NEIPA is.

 

You made the claim. If you are credible it's up to you to support it. Otherwise folks can simply disregard/ignore your comment as being baseless and/or empty of meaningful content.

 

If you're taking such a strong stance on what a NEIPA is not, then why don't you tell us what it is?

 

Tha salt analogy was that malt depending on the dish needs to be used judiciously. It’s an ingredient that’s needs to be rationed like any other spice.

 

By you saying that makes me think that you've never had an English IPA before.

American IPA's are definitely heavy handed with the hops and while English IPA's aren't exactly without their hops, the taste is more balanced.

I prefer American-styled IPA's myself but I have had a lot of excellent malty English-styled IPA's as well. Seek some out if you haven't had the chance to give them a try!

 

it seems that you believe your definition is the only one that matters. Since there is no definition to base my argument on, or yours, it seems we are at an stalemate. I will say some of the most hyped NEIPA out there seem to utilize haze inducing ingredients like flour and pectin. While I agree with you that these ingredients are not needed to make a hazy beer, to fool yourself into the belief they aren't used is folly.

 

Thank you for putting this so eloquently.
Food is food without salt, and you can paint on things besides a canvas, but can beer be beer without malt? No.

 

Jason, I take it you do not consider Kvass to be beer?

Cheers!

 

I think this wording implies that American brewers use greater quantities of hops, but isn't it really that the American hop flavors are more assertive when compared to the hops that the English brewers use, thus the malt flavor is relegated to the background in American IPAs?

 

You know, I don't believe I've ever had a proper English IPA...

 

It's both, really.

 

Kvass (or Kvas) is not a beer. It's a soft beverage, consumed in hot summer months in Russia, Ukraine and several other Slavic countries. Kids and adults drink it.

 

Traditional kvass (not the craft beer equivalent) tends to be . . . well . . . an acquired taste.