Non-Hazy IPAs That Get Hype?

NE IPAs are the "disco" of brewing....an abomination. If I want a murky glass of beer-like juice, I will dip out a ladle of trub from my primary fermenter on about Day 4.
At least then I'll know exactly why it looks like that, versus the inconsistent & dubious explanations from the "professional" brewers why their Boston-inspired swill looks like vomit.
Unfiltered? Perfectly valid & fine.
But whoever that Boston brewer was who was able to push that first rancid batch of swill to his customers is an evil, evil genius.

 

Is this cheating?

 

But where are the fruit additions!?!

Cheers!

 

I would agree that this is a good start, and a tasting with different methodology would be prudent. It would require several blind triangle tests utilizing several different beers.
if I could get my hands on some trills or tree house I wonder if @dauss would be interested in revisiting this.

 

TG still gets some well-deserved hype around these parts, especially since they started canning here in Decorah. (The FL Brew Hub stuff was of questionable quality and/or freshness, and generally considered a poor representation of the recipe.)

Fresh cans of Pompeii on the shelves last week, selling like hot cakes. PseudoSue cans also up to scratch.

Probably not a lot of it around in AZ though, @honkey...

 

I don't even know where to start with this comment. You seem pleasant...

 

It seems to me that some beers that TG brews used to be a lot clearer than they are now. Most of their IPAS always had a slight haze to them, but some are looking like straight juice lately. I'm guessing that's not an accident.

 

Sounds good. We can provide the Superpower IPA

 

Has TG announced a change to their recipes/brewing process? Have they switched which yeast strain they use for example?

Cheers!

 

I actually think you could use the same TG beer, same batch, as its own triangle test. 2 will be the same, one will be different. And I'm a big fan of the recent Decorah brewed stuff we've seen.

 

@cavedave can you help a guy out?

 

If you don't know where to start, why did you?

 

And your "understanding" is.....?
Please explain it to the great unwashed, oh wise one.
I dare you.

 

Calling an entire style an "abomination" as if it's an objective truth is silly. In almost all cases - the exception being beers brewed with fruit - NEIPAs are quite literally beer, not "beer-like juice". Putting "professionals" in quotes is as pretentiously dismissive as the "abomination" comment. Plenty of brewers brew other styles very well in addition to NEIPAs. They know what they're doing. If you don't like NEIPAs, don't drink them, but your over-dramatic characterization is flimsy at best.

 

I think @honkey has a basic understanding of the style.

 

Not that I'm aware of. It's just something I've noticed. Although they've always had quite a bit of batch variation. Full disclosure: I love almost all of their IPAs, and if they were still clear, like most use to be, they would be my answer to OPs question.

 

I think the fact that this thread has been going on for a week and is only 5 pages in tells you all you need to know about the hype (or even availability) of non-hazy IPAs...

For this style appearance is a major part of the package. I'm personally guilty of seeing a turbid/juicy looking IPA and thinking, "Damn, that looks good," simply because I associate that look with the style.

It's not just a turbid look though, for example, I associate a pillowy white head and crystal clear straw blonde color with a great Pilsner, that also looks really good to me.

Now, if a brewer produced a beer that had the mouthfeel, aroma, and flavor of your typical New England style IPA and tasted great, I bet it would be hyped. But that brewer is tackling two problems at once, making that beer in the first place (with the mouthfeel appearing to be the most challenging part), and then convincing today's craft beer consumer a clear looking IPA CAN be that good.