Is there a Midwest Style IPA?

It should be called delicious*

* Provided it is from Iowa.

 

No, we are not devolving into bickering over batch variations of Sue. That belongs in the TG threads. Please?

 

Now there is a thread for this!

http://www.beeradvocate.com/community/threads/psuedo-sue-florida-vs-iowa.396929/

 

I don't think arguing over what a Midwest beer tastes like when we're trying to determine if there's a Midwest IPA is out of context for this thread. But, it did devolve into FL vs. IA BS...

 

I thought east coast IPAs were distinguished as maltier counterpoints to the west coast. I don't find Todd to be malt forward in the slightest. What about furious, Abrasive, zombie dust, No Name, Daisy cutter, Hero, HHG, lizard king, etc.... Here in my town of ~50,000 people there are two breweries Alluvial and Torrent that put out very different renditions of IPAs Alluvial being more hop forward and Torrent having a more pronounced maltyness. I see no reason to delineate the IPA style further to include Midwest IPAs unless it is to distinguish the location in which it was brewed.

 

Maybe not, but the same debate happens over and over in multiple other threads, so I figured it could use its own special place.

 

No.

 

American for a wide majority unless the brewer wants to distinguish them as an English, Belgian IPA. If no issues with a brewery leaving them classified as an IPA either, just care if it looks, smells and tastes good (and not necessarily in that order). Is there a benefit to further classifying the style?

 

I find a lot of Mid-West IPAs tend to display more caramel and bready malt forward flavors, esp stuff coming out of MO.

There are exceptions like Three Floyds, Toppling Goliath, and Surly which tend to be more hop forward, but I find most IPAs from the area display that "Midwest" malt profile.

 

All I know, a Minnesota style IPA would be passive-aggressive.

 

I consider a Midwest IPA as one that uses Golden Promise malt to give it that slightly toasted flavor.

 

And, nice!

 

Maybe significant was the wrong word, but Keep in mind this is a 5.8% pale ale that finishes 1.016, they are definitely using crystal malt. I agree the hops drive the beer, and I wouldn't necessarily call it sweet at all but there's definitely some body and crystal malt character there. There are many Brewers on the west coast that consider crystal malt in an IPA an off flavor. While I'm not a subscriber to that notion. I just wouldn't call pseudo sue a west coast style beer, but that's just my opinion and everyone is entitled to their own. I added a picture of sue for reference of color.

 

Everyone has to have the own style of IPA. Which annoys the shit out me personally (mainly East Coast, New England, Vermont.... blah, blah, blah) . But whatever.

If there is a Midwest style, I don't know what it is.

 

Masala Mama, Furious, Two Hearted.

 

I don"t think the Midwest has one specific style of IPA's or APA beers. At Alluvial we make a mix of them. More new school juicy ones loaded with Citra, Mosaic or Galaxy. Also make classic clean, clear IPA's that have more of that crisp West Coast hop flavor to them. There is something to like about all IPA styles as long as they are made correctly.