Non-Hazy IPAs That Get Hype?

I was chatting with Greg at Martha's Exchange in Nashua the other day and he told me that he had a problem putting out a hazy beer for his customers. I think its for fear their customers will think its a unacceptable compared to their other filtered beers. I told him to make it so milky that they would know it was intentional. (Build it and they will come)

 

We need numbers, you say that NEIPAs have been brewed in SD. Name them.What are the IBUs?.The citra hopped faze did not include lowering the IBUs to these levels.

 

Heady is not a NEIPA. It is a very well done ipa. IBUs are to high for NEIPA

 

I believe he was referring to the fact that NE IPAs are similar to so-called SD pale ales. An IPA with the bitterness of a pale ale is definitely low bitterness. However, if you're talking about the "zero IBU" trend, lately, I suppose you're right. I do not think those are well designed beers, though. You need some bitterness for balance.

 

Alvarado's MaiTai.P.A. is a clear-juice-bomb, that I am convinced would cause lines if it was hazy. They also put out Dude Where's My Haze for SF beer week which is fire.

 

lets make a new category NEIPA with IBUs between 30 and 50. And lets not call it pale ale ibus would be the only thing they have in common.

 

Wut?

 

There are those who think the prototypical and original NEIPA , Heady Topper, is not a NEIPA.

 

And I am one of those.

Heady Topper does not have a turbid/murky/opaque appearance (it reportedly does sometimes has 'floaties'), it does not have a soft mouthfeel, and it does not have a low/moderate bitterness.

Cheers!

 

I find it is at as murky as other beers of genre, murkier than many, in fact some Heady batches have been the murkiest beers I have ever had, and it has a softer mouthfeel than those IIPA with which it was a contemporary, and an aroma that, to borrow an expression, launched a thousand IPA's. I agree that the style has evolved to include beers with a mouthfeel that is softer than Heady in many current takes on the style, and to capitalize on more modern hop varieties.

I consider a 1953 Corvette an American Sports Car (only had 150 HP) and I consider Heady a NEIPA. YMMV (pun intended)

 

We have apparently had differing experiences.

I have consumed Heady Topper on multiple occasions and while it has never been ultra clear I have always been able to see my fingers on the back of the glass. In addition it has never had a soft/velvety/pillowy mouthfeel. I have also found the bitterness level to me prominent.

Cheers!

 

Really? I think Exihbit A's IPAs (some of them anyways) are just as turbid as other local IPAs. Lord Hobo is fairly hazy, though middle of the road, but still no way near clear.

It's been awhile since I've had Maine Beer Co., but I recall Dinner being turbid, and Lunch somewhat as well.

I'll give you Lawson's and Wormtown, but I still don't think they are "clear".

Nightshift's IPAs can vary, but again, they're not clear. And they're trending towards being more turbid lately, look at the new recipe of The 87.

I'm surprised I beat @drtth to it. But, where is the evidence that 12 is the magic number, and that after an hour your palate is reset? Simply from experience, or was there a study conducted?

Wow that's quite a difference in color, haziness aside.

This was my experience with the hop flavor as well in Darmstadt recently. I was able to try Grohe's Pils filtered/unfiltered at dinner, and the unfiltered was hoppier if I recall correctly. I posted about this in the Germany forum recently.

 

I have had batches of Fort Point that were clearer than that picture, so I think the idea that these beers exhibit a great disparity in clarity from batch to batch might be true for beers other than Heady that are considered NEIPA. I agree that there are beers that are softer mouthfeel than Heady, even some with a juicier taste and aroma.

The 1953 Corvette had an engine much smaller and weaker than modern Sports Cars, but I think we consider it a Sports Car for the same reason I consider Heady a NEIPA.

 

One thing that can be done when judging a flight of intensely flavored beers is to revisit the first beer after the last beer has been evaluated. One may, or may not, get the same impression.

 

Wyeast 1968 is said to be the Fuller’s yeast. It flocculates and falls out like a brick, leaving a brilliant beer.
http://www.wyeastlab.com/yeast-strain/london-esb-ale

 

Neat article on that bit:

https://byo.com/article/hop-stands/

And on how dry hopping affects IBUs:

http://scottjanish.com/dry-hopping-effect-bitterness-ibu-testing/

 

Heady has a soft mouthfeel compared to a stone dipa of the same gravity, or even pliny or a melvin offering.

On a side note I'm glad we're back to agreeing!