Which IPA is harder to brew well?

Neipa is. Its actually never been done.

 

Average or even sup par NEIPAs still seem to be the beer of choice by most craft beer consumers over an excellent crafted beer by most any style however.

 

Stock IPA, as it takes so long.

 

Before I opened this thread somehow I knew at least 25% of the posts would be just various IPA complaints and not answering the question.

IMO - neither is more difficult necessarily, if you are skilled in making one, you probably could also make the other.

 

am I right in my assumption that there are more "process steps" in neipa brewing than in brewing a wc ipa?

 

Man, Cold IPAs are at every brewery I've been to lately, I think it's becoming a thing. I'm indifferent to the ones I've had

Nothing more NYC than drinking on the train! Hell, it's tradition when me and my friends visit the city

 

To answer the question, NEIPA. As others have pointed out, oxygen is an absolute bitch to the style, so closed transfers and minimal air exposure is a must. They can go sideways quick

 

Try Heady Topper or Focal Banger.

 

thats packaging not brewing technically. I imagine any decent brewery has closed transfers. The issue comes at canning. I am sure it happens but rarely do you find oxidation from beers on-site at a brewery out of a keg.

 

I have homebrewed both styles many times and actually NEIPA usually have less steps because they rarely have any hops added during the hot side. A new trend is no boil neipas since there is no need for hop isomerization. The only additional step a neipa might have is lowering the whirlpool temp and adding hops and leaving it that temp for a prolonged time.

 

Are either of those "technically" NEIPA?

 

This is a thing I go in assuming but I’m not sure it plays out that way often enough to hold up.

 

Oh boy! Time to make some !!

My response to your question is that Heady Topper/Focal Banger are not Juicy/Hazy IPAs but it will be 'interesting' to see others respond here.

Cheers!

 

You are correct that packaging (e.g., canning) is a weak link of the cold side chain but each transfer will result in some DO (Dissolved Oxygen) getting introduced and for a sensitive beer style like Juicy/Hazy IPA this is an issue too.

Cheers!

 

Looks like Samuel Adams has one coming out soon too.

What does not boiling do for the taste, I am guessing less bitterness?

 

The reason for not boiling is to reduce bitterness and the amount of time it takes to brew. I have not done a no boil but I would also assume you lose any maillard reactions because the wort isn’t being boiled and condensed. With direct fire systems this might have a greater impact. Since the wort isn’t being concentrated it usually ends up lighter in color too.

 

^ I assume not boiling helps retain the more volatile terpenes / oils?

 

@ESHBG

correct. Without boiling you’re not driving off volatile terpenes and oils. Which, should result in more hop flavor with less bitterness