What new IPA styles are trending?

I used to get growlers of Cereal Milk from Long Live Beerworks in Providence. Nothing outstanding but really tasty. Got sick of it after a while and didn't find another one until a drunken night at Bayberry Beer Hall (also in Providence) where they had a few on tap, don't remember which ones they were though

 

I haven't had this beer, but I know they're releasing a barrel aged version of it for virtual EBF in February. Should be an interesting one to try

 

LOL!

Nope, they are still 'raging':

 

Was that marshmallow that jet puffed candy or marshmallow the herb?

 

The candy. Didn't even know that it existed as an herb. The more you know. It takes skilled brewers to weave rare herbs and spices into brews. It would be interesting to see the result of that.

 

Ya honestly, now that I think about it, the herb has some potential as a modern stout ingredient. It makes a very thick bodied tea, could do wonders for that thicc body everybody's into these days.

 

While maybe not an official style, I was just introduced to "tiki IPA's" this year. I'm not sure if Stone was the first to slap this label on a beer, but I did notice several similar versions produced by local breweries back in the spring. Due to COVID, I had to enjoy them by the crowler, but they were still very good. Notes included lingering tropical fruits, coconut, and a thick mouthfeel. If anyone can recommend something similar (other than Stone), let me know!

 

Lactose, being unfermentable by standard beer yeasts, can't be an adjunct.

So, they are brewing their "craft" beer by adding a product primarily made of sugar and/or corn syrup, with vanilla and gelatin? Well, I guess it's an adjunct, anyway.

 

Lagunitas Maximus is a cheap (and great) example. Can't find it where I live

 

GF Palate Wrecker, OG Stone Ruination

 

Unfortunately, none come to mind, and they're labeled under the more broad "American IPA" on Beer Advocate and Untappd. FWIW, it was local offerings with the style label "Midwest IPA" on their chalkboard.

I'll be sure to note any more of this style in the future and share!

 

I feel like the challenges 2020 has brought have played a big part in suppressing any innovative developments in brewing. When most breweries are struggling to stay alive, there is little time to work on a new style of beer. Plus, nobody is going to come to the taproom to try it, either.

 

By me, 51 IBU-style IPAs are trending and I couldn't be more pleased. I've gotten tired of the 52 IBU-style IPAs and I'm glad to see brewers focus on a different style. In addition to the 51 IBU-style IPAs, I'm glad to see brewers finally come out with barley wine-style IPAs. They're not American-style barley wines, and not Triple IPAs, but an entirely new style.

There's one winery by me that's making wine IPAs (imagine a DDH Merlot), but these haven't become a recognized IPA style yet. I'm patiently waiting for the next BeerAdvocate style revision because I'm having trouble deciding if I should enter these as "American IPAs" or "fruit and field" beers in the database. It is truly a great time for lovers of all hoppy styles... be it red IPA, white IPA or blue IPA.

 

I still pick up a sixer every few months. Probably best example of the style.

 

I always called these types of IPAs "East Coast IPAs," and considered them a direct precursor to NEIPAs. They have been around out here since about 2010 if not earlier.

 

Speaking of "Blue IPA" has anybody tasted Romulan Ale? Is that beer a "Blue IPA"?

 

That shit's illegal.

 

Like Cuban Cigars?

Politics!

Cheers!

 

The lacing this beer leaves is non-existent. Wonder what kind of nose those romulan hops gives off.

 

Maybe the 'blue' impacts foam?

Cheers!