west coast should unfilter beers

Stone didnt in my opinion. That wasnt like a NE Ipa. Their beer was more like a the early mid 2000's unfilter Ipass example Long trail unfiltered.

 

Does anyone think it is about time all brewers in the USA started making only slight variations on my favorite beers and quit wasting my time and store shelf space with beers I don't favor?

(Just paraphrasing and slightly exaggerating the OP...)

 

Sylvester McMonkey McBean is kinda a hero of mine.

 

I'm more of a Yertle the Turtle kinda guy myself, Cheers

 

Lots of breweries out already making the SunnyD brews.

 

He was replying ot my comment.
"Would be a neat idea if a brewery made the same exact beer in both styles for a comaprision."

 

Then where are the flyover states?

 

The difference between clear IPA's and turbid IPA's is not as simple as "filtering". And it has an affect on shelf stability.

 

Zax. I'm a north going zax.

 

My 2 cents:
• Would a Franziskaner taste as good as it does if it were filtered? I don't know, but what I do know is that the strain that it's brewed with is removed and then a lager strain is introduced. That is because the original strain is not stable for extended periods in the package and can give off-flavors. My point here is that although the common belief is that yeast in a beer keeps it fresh, it can in fact, give off-flavors. So, it would depend on the specific yeast strain, where the beer is shipped, how fast it sells, how much more the company wants to invest in quality control at the retail level, and so on.
• To further illustrate what yeast brings to the table as far as flavor goes (I won't argue mouth feel, or eye-appeal) I'll just state that some yeast strains give the beer an added character, while others do not. Sierra Nevada's yeast strain for example is very clean, and would probably not be a good choice for an unfiltered beer unless you like the straightforward taste of "yeast". Too much yeast can also give you an acidic bite.
• Finally, and this is just an aside, I'm sure that there are plenty of smaller breweries still using plate and frame filtration - centrifuges can be expensive. Filtration can also be necessary as tank space (and thus time) is often at a minimum - most breweries do not have the tank space to let beers sit for too long. And, it's certainly true that plate and frame filtration can strip some of the flavor from a beer.

As to the original question, I don't mind a hazy beer at all, and an unfiltered beer is great as long as there's not too much yeast. (Someone did mention that some yeast strains will drop clear on their own fairly quickly, but that's not aways the case). Whatever's going on with these super-cloudy beers seems like gimmick and hype to me, although I've honestly never had one.

 

That Stone Unfiltered was good stuff.

 

thank you!

 

If you go back through some old threads there was a march madness style bracket with ipas. Odell made it to the end and lost against firestone walker.

 

If you are in the Philly area of PA, go to Tired Hands and order a pint of HopHands, or any of their IPAs.

 

Many of the w

So you are saying that there is a company that filtered their beer to then unfilter it. interesting

 

Great Notion is all over the hazy style, with west coast style too! So damn good!

 

Yea, but those can't be world-class. They aren't hard to find, don't look like muddy orange juice, and last more than 7 days w/out the flavor really falling off.

(yes, that's sarcasm)

 

No Im saying stones Enjoy wasnt like a New England Ipa. wasnt as cloudy as a NE ipa.
I was comparing it to the unfiltered ipas that were popular around the mid 2000's and I used the example of Long Trail Ipa ( granted the stone was little more than this beer)

 

I would go to Tired hands or take the trek to Aslin http://www.beeradvocate.com/beer/profile/42560/

Try them before saying they are a gimmick.

 

This debate and multitude of threads devoted to it is getting kinda old. That said there are breweries in California that are making world class versions of the opaque/low bitterness/hop bursted IPAs...Cellarmaker for sure is leading the pack (see: Dobis, Double Dobis, Quad Dobis, Wicked Juicy, Tremont, Mo'Citra, and today's tapping of Other Half Collab Double Comfy Pants). SARA and Alvarado St. are two others that I have seen release unfiltered pale ales and IPAs. Fieldwork has dabbled in the style lately as well. All have been great IPAs as is expected from such a list of brewers but I am just as impressed with completely filtered IPAs from said breweries....so...is there really that big of a difference other than appearance? I'm not so sure.