Letting New England IPAs "sit"

Can this be a concern in their keg beer? Do they let those sit before tapping?

 

On the full pint podcast they interview co-founder and CEO Connor Casey of Cellar Maker. One of the questions they discuss is drinking NEIPAs super fresh. Connor stated that their ipas (hazy west coast) are his favorite at about a week after canning. However, there are many people that like them super fresh. So they can their ipas as fresh as possible knowing that some prefer theirs green while others don’t. That gives the consumer the option. Also, mentions that most people aren’t drinking all the beers at once so they can experience one super fresh then later one maybe a week later.

sure this could just be a marketing thing or a way to get the beer out due to space. Seemed like he was being honest and made sense to me.

 

I am not familiar with Cellarmaker. Is there something 'unique' about their beers that they are detailed as "hazy west coast"? Are they hazy in appearance but also bitter and non-juicy?

Cheers!

 

connor of cellarmaker used that term to describe their ipas. They are similar to monkish in which they are “juicy” but do have bitterness and some “dankness”.

 

I am unfamiliar with Monkish beers but with your above input I think I get the gist:

Hazy West Coast IPA = more bitterness vs. a NEIPA.

Cheers!

P.S. Or correct me if I am wrong here.

 

I think I posted a question on WBAYDN a week or so ago about whether a beer can be too fresh. The reason I asked is that I get quite a few IPAs/DIPAs from local breweries canned either the same day or a day or two after. I guess I will try leaving three of the four cans in the refrigerator for a week or so to see if I can tell the difference.

 

Every Tree House IPA. There may have been once or twice that my throat constricted and I thought I was going to die, but even those instances were, at worse, tasty in an educational sort of way.

 

If you want to have even more fun leave a can at room temp and then refrigerate before drinking and compare that to the can that had remained refrigerated. I've done quite a few rudimentary experiments over the years and watched videos where people have done similar and the results can be interesting and fun.

 

I'm learning to like both. So many beers and so little time.

 

Unfortunately, it seems like it is. Or, at least, it has become that for a good chunk of our crowd. Cheers.

 

Thanks!

I am drinking beer 3 from the four pack (DIPA) canned last Tuesday. Had the first can when it was two days old and the second when it was three days old. It is probably just physiological but the week old can seems to taste a bit better then the really “fresh” cans.

I have two other four packs and will see if the same thing occurs. I did not like one of the four packs so it will be interesting if letting it sit for a few more days makes a difference.

 

Everyone has their own sweet spots for how NEIPA should taste. I like to get them as soon after canning as possible. AFAIK this is the only way to find your sweet spot, by trying them over some period of time and see when you like them best. I find it varies from brewery to brewery and beer to beer, for all the reasons above. I also find that I usually like them "fresher" than others do. It's a fun thing to do to find out your own sweet spot

 

People worry about drinking beer too fresh now?

Wow I really can’t keep up around here anymore.

 

Seconded. As someone fairly “new” to craft beer, I’ve thrown wayside all the things I should “worry” about, in favor of just enjoying the beer. Seems more fun to me that way. Cheers.

 

Harsh is one one the last words I'd ever choose for the style. I think that some coarseness in the body and some harshness on the tongue would actually help make the damn things interesting.

 

I've done a bit of sensory training, and found out I have a complete blind spot for diacetyl on my palate. One instructor dosed me hard and said that you would never find that level in the real world. He was stunned when I said that it tasted identical to the control beer.

I get your point, but in the previous discussions of 'Hop Burn', I've stated that I've never experienced it in Murksters, but had in "traditional" IPAs. Another shrug.

 

I seem to be the opposite - I've caught diacetyl where no one else in the room has, along with some of the other off-flayors, especially the vinyl-guac-iv (forget the whole name, but that band-aid flavor.)
To me, that hop burn is very real, especially among those that are churning out a new NEIPA every week, indistinguishable from the rest of them other than the name (really! I went to one place, had a flight of samples, and honestly there was no difference between them all.|) and being hazy for the sake of being hazy. Those that accept it as a part of getting what they want from the beer, however, don't seem to get that way to me - there's no burn, minimal astringency past what is intended for the style and so on.