Beer Styles Have Finally Been Updated!

I'm happy to help with updating some NW brewed IPAs, but need some guidance as to what exactly the NE IPA style is, since access to a large number of actual NE brewed IPAs is limited here. I have had two variations on very hazy, unfiltered IPAs; one is very fruity and has low bitterness throughout, the other is unfiltered, very hazy, with distinct tropical fruit, but with a moderate to high bitterness. Many mention "double dry hopped", but this was a common description on older style IPAs too. Are all unfiltered, hazy, hop-fruit centric IPAs in the NE category?

 

In my current frame of mind, I'm inclined to lean yes. Can you think of something that was brewed this way intentionally and not in the vein of NE IPA?

 

I was at 96 out of 102, and now I'm at 104 out of 111, so got a little luckier than you. Interestingly enough, the two styles you mention are 2 of the 7 I'm missing.

And I really like the single glassware per style enhancement; that's one less decision I have to make since I try to follow the rules...

 

Just finished speed reading through all of this, and I definitely like having more styles -- I was chasing them all under the old categorization, and if they hadn't been distinguished, I would never have tried an Eisbock or a Dunkelweizen (both of which I enjoyed and will pursue). If there are different guidelines for a specific beer style, it makes sense to treat it differently.

However, I don't think adjuncts or barrel aging should qualify as a unique style, at least not until a specific combination becomes so popular and prevalent it justifies its own category (Pastry Stouts?).

 

You know...I'm really glad to have traded with you years ago. Just sayin.

What's the difference between a New England anything and a Milkshake IPA?

 

Milkshake IPAs contain lactose. An argument in favor of their addition would be that "sweet/milk stout" is and has been its own category for a long time.

 

From the Brewer's Association updated guidelines (there's also a category for juicy/hazy double IPAs and pale ales):

Juicy or Hazy India Pale Ale

• Color: Straw to deep gold
• Clarity: Low to very high degree of cloudiness is typical of these beers. Starch, yeast, hop, protein and/or other compounds contribute to a wide range of hazy appearance within this category.
• Perceived Malt Aroma & Flavor: Low to low-medium malt aroma and flavor may be present
• Perceived Hop Aroma & Flavor: Medium-high to very high hop aroma and flavor are present, with attributes typical of hops from any origin
• Perceived Bitterness: Medium-low to medium
• Fermentation Characteristics: Low to medium fruity-estery aroma and flavor may be present, but are usually overwhelmed by hop fruitiness. Diacetyl should not be perceived.
• Body: Medium-low to medium-high. Perceived silky or full mouthfeel may contribute to overall flavor profile.
• Additional notes: Grist may include a small amount of oat, wheat or other adjuncts to promote haziness. Descriptors such as “juicy” are often used to describe the taste and aroma hop-derived attributes present in these beers.

Original Gravity (°Plato) 1.060-1.070(14.7-17.1 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.008-1.016(2.0-4.1 °Plato) • Alcohol by Weight (Volume) 5.0%-6.0%(6.3%-7.5%) • Bitterness (IBU) 50-70; may differ from perceived bitterness • Color SRM (EBC) 4-7(8-14 EBC)

I honestly don't think either should be a category. Maybe Milkshake IPAs. My criteria for a separate style is two fold:

1) Can you pick out the difference between two styles in a blind tasting?

2) Less important, but do the two styles look markedly different? Could you pick out which style is which just by looking at them?

 

Makes absolutely no sense. Especially when breweries label their beer English Barleywine. I never seen a bottle labeled "British" Barleywine.

 

I love me some Porter. But I am confused as to what differentiates the American Porter, when they can probably all be lumped into English Porter (Brown) or Robust Porter depending on the level of roasted flavor.

 

I too will echo the bewilderment as to the name change of this. Especially when breweries label their beers as 'english barleywine' or 'american barleywine'. No one here in the US, where BA originates, label their beer 'british barleywine'.

 

That's good to hear. I'm confused why Euro Dark Lager exists but there are individual Munich Dunkel and Schwarzbier categories, but at least they are hinting at fleshing out the styles more in the future

 

I'm all for the addition of a Milkshake IPA category if for no other reason than to help lactose intolerant people avoid those beers. I'm really tired of ordering beers simply labeled as IPA on taproom/bar menus only to find out upon being served that they're something I can't drink. A listing on here for Milkshake IPA's would give me a tool to help avoid this.

 

You'd think they would put that kind of thing on the menu, like a little asterisk that says "Contains Lactose," just as they should for other common allergens/irritants like peanuts.

 

You'd think so, but my experience is that proper labeling is the exception and not the rule.

 

If we want to talk about redundant styles how about Pumpkin Beers. They could easily be shifted over into the Fruit and Field Beer style.

 

Awesome!

Cheers!

 

Especially since Pumpkins are biologically a fruit anyway, despite most people considering squashes as vegetables from the culinary perspective. Same thing with Chile Beer, peppers are fruits too