The New School IPA

Night shift. Santili, whirlpool, 87, morph, one hop. One of these is in my fridge at all times. Best? I just drive to the store to get it.

 

To which the reply will be something about how there is a boat load of hops and it's more for aroma and not bitterness etc and all palates aren't alike blah blah. I have no problem giving NE ales a style but they aren't really IPAs imo. But that will offend people bc like u said. IPA is king right now and all people care about. Heck they can't even agree on what the style should be between trillium alchemist etc. Ok prepare for the hazing... Yeah pun intended

 

I agree that there should be some respect for history with how we name things. Therefore may I respectfully suggest if your IPA isn't aged in barrels with brett it isn't an IPA. Neither West Coast, Third Coast, NE style, or any of the others that don't get barreled and bretted are IPA's if we want to play the "cleave to tradition" card.

 

So we have a mix of turbid and crystal clear. Makes sense.

 

i suppose thats assuming the intent was to use wooden barrels and brett...or they could have just been the available materials of the time. hard to say but ur right, u could push the tradition thing to an extreme. but where is the logical place to stop i guess is the question.

 

I like them, but I'm still on the Bitter-As-F, Hoppy-As-Hell train. Noble and Beachwood (albeit new-ish breweries) usually hit my marks. I guess that makes me more on the West Coast / Old Skool category, but hey, I'm a product of my environment .

Cheers to all and which ever you prefer!

 

Nothing wrong with liking anything, but IPA's are Historically supposed to be bitter, not balanced.

From 2015 BJCP: "21A. American IPA. Overall Impression: A decidedly hoppy and bitter, moderately strong American pale ale, showcasing modern American or New World hop varieties. The balance is hopforward, with a clean fermentation profile, dryish finish, and clean, supporting malt allowing a creative range of hop character to shine through."

You can still get intense IBU's with intense or "interesting" aromas, as plenty of brewers have been showing off for years!

 

So basically Two Hearted...

 

If you're quoting BJCP, the "new england" style IPAs (and they are IPAS) they are bitter compared to other styles of beer. They are still in the guidlines generally over 45 IBUs. The bitterness is just a bit masked by other flavors. The characteristic they are lacking is probably the clean fermentation profile as the yeast gives plenty of flavor into the mix.

 

If you're quoting me, I totally understand the IBU factor is there. However, IBU is very different than perceived bitterness, and that is what this NE style lacks. The bitterness is "there" in Russian Imperial Stouts, Barleywines, etc. as well, and is masked in those styles too, but they are not being called IPA's (or at least I hope not ). I personally don't want the bitterness to be masked in an IPA. Honestly, call them whatever the hell you want. The name of the style doesn't really matter to me as long as you know what to expect when opening.

 

Not really if they used Sinamar (which is basically food coloring derived from malt to be compliant with Reinheitsgebot).

If there is no dark malt flavor at all, why bother making it black?

 

Why bother making a blonde stout?

 

And also for people who love IPAs, like me!

 

Would Carton's hoppy beers fit in this category?

 

I agree, you give a great example of the best of both worlds with Alchemist/Lawson/Hill Farm

 

Disagree- I love basically every style of IPA (my shirt in my pic sums up my love for them lol). I like "west coast" "NE style" "intermediate style" "fruity ipa" "dank IPA" "bitter IPA" blah blah, but at the end of the day I don't discriminate against any. Also, the first time I had a "hazy" or "NE" style IPA was the end of 2015, and I was drinking IPA's years before that.

 

I'm feeling like IPAs are becoming the Starbucks mocha frappachino of the beer world.

 

Therein lies the problem. How many threads were there that attempted to reclassify this style that devolved into name-calling and blood feuds the second someone said "How about New England/NorthEast IPA?" Black IPA isn't IPA, neither is NE IPA, but until we come up with more appropriate style guidelines, IPA is going to continue to be a catchall term for "Hoppy beer."

I personally think that "Imperial Pilsner" is a horrific descriptor for IPL, given the usual distinct lack of Pilsner malt/Noble hops, but nobody seems to complain about that.

 

Ill have to ask. I was told "i made sure there were no roasty characteristics because in that case anybody can do a hoppy porter" not quite sure why but it was cool.