What new IPA styles are trending?

I've been getting a double brut IPA from dustbowl brewing and really enjoying it. Super clean

 

I live in the “birthplace” of brut ipas and even here they never really took off as a thing, and the brewery where they originated closed just before the pandemic really hit. (Not that one has anything to do with the other.) I like the concept—and dig a clean, hopped out WCIPA—and always enjoy experimentation, but as a style it never quite clicked for me.

@unlikelyspiderperson I’ll look for the Dust Bowl Brut DIPA, based on the strength of your recommendation! Honestly, I haven’t seen around since maybe early spring?

 

Ya they are rare for sure. I think the dustbowl one came out in September so I don't know how common it'll be by now, its definitely dwindled around here.

Anderson valley makes one too but I don't know if its year round.

I too am a big fan of the concept and have loved a couple of them but it didn't seem likeany brewers really grasped it before putting stuff on the market and most examples I tried fell flat. I think the dustbowl ones relatively high abv (8.5%) really helps, drinks like a really crisp WC dipa

 

In Ontario a few breweries have brought out Sour IPA's. I'm kind of on the fence about them and find them to be neither fish nor fowl. They seem to be aimed at people who are put off my pure Sours but the flavor might impede the enjoyment of a real IPA hound. Personally, I'd rather have a sour and an IPA than this type of amalgamation.

 

Preach it, brother!

 

I’d love to see a resurgence of WCIPAs. I don’t like what few Belgians I’ve had, must be the yeast. NEIPAS are just hit of miss, more misses for my palate than hits. Hate Session IPAs, as well as Milkshake IPAs, the lactose is too sweet.

 

Yeah I think higher ABV IPA's are the new trend. I look at a brewery like Equilibrium, and 90% of their new IPA's seem to be 10%.

IMO this will be the big thing in 2021. I'm definitely not a fan. Too sweet, too boozy, and nearly impossible to finish, at least for me.

I think once Tree House brews a "TIPA" is when the damn will break. Only a matter of time.

 

The fews sour IPAs I've had, I thought were great. I'd love to see some more breweries making them, either at a local or national level

 

Agreed. I find many literally taste like bile.

 

....Now I’m jonesing for a variety 12 pack from a quality brewer that is all IPAs but all these varieties mentioned (Black, Belgian, Brut, Sour, English, West Coast, White, Milkshake, Brett, NEIPA, low cal, (pick ‘em for #12). Giddy Up Brewers -make it happen!

 

There are some breweries around here, in the Midwest, serving up "Midwest" IPAs. In general, they combine piney, resiny hops with citrus, usually with a transparency that is 'foggy' (i.e. some middle ground between a clean and clear WCIPA and a murky/opaque NEIPA).

I'm not sure it's taking off enough to be its own style, but I can say these are generally the IPAs I reach for these days. They're much better balanced than either coast IMO, offering some of that traditional hop bite of WCIPA without the heavy hop burn or over-flavorings of some NEIPAs.

 

Black IPA’s pleeaaasseeeeeeeeeeeeeeeeeee


Just me? Ok I’ll sit down

 

I love black IPAs, Port City did one last winter that I thought was really good, hope they do it again this year.

 

Probably 4-5, they were all advertised as WC or WC-inspired. None had the crisp hop bite that I associate with WCIPAs.

 

Cinderlands in Pittsburgh regularly releases a line of Tartshake IPAs that are typically modeled after something like pumpkin pie or a cocktail. I enjoy having a small pour when drinking at the bar, but never feel compelled to buy a 4-pack for home. I felt similarly about the few Hudson Valley beers I've had. I like the concept and want to find one that really does it for me, but I haven't yet. Do you remember which ones you've enjoyed?

 

Hell yea

 

Could you please name the brands of these beers? Are any of them more widely distributed or are these just local beers?

Cheers!

 

This is not a huge trend. Its primarily just Evil Twin's NYC location. But they are phasing out lactose as an adjunct and replacing it with marshmallow. They're using it not just in sours and stouts, but in IPAs as well. It gives the IPAs a candylike Creamsicle quality that lactose doesn't quite match.

I've seen marshmallow gain some traction as of late, but not much. Modist Brewing made a lager recently that is brewed with marshmallow and vanilla bean. It's called Mallow. Interesting to say the least.

 

Does deschutes do pine drops anymore? That beer was all chinook and cascade and truly wonderful in its bitter glory.

 

I thought Belgian IPA's were a relic of 2010... Hopefully those aren't making a comeback.