Feelings on IPAs with adjuncts?

Thinking that some additions work while others don't, depending on the circumstance, doesn't make you a hypocrite. Nobody's making anybody choose sides .

 

Examples of adjuncts: unmalted barley, wheat, corn, rice, oats, rye, and sorghum.

Between oats and wheat alone, you've got a good portion of those new hazy IPAs all the kids are into included, which - looking at current ratings for such IPAs - would suggest feelings on IPAs with adjuncts are quite favorable at this point in time. Nevermind the fruit and/or vanilla bean adjunct IPAs you're talking about.

 

They don't bother me, and I figure as much as I enjoy some of our crazier craft beer combinations, it's small penance having to negotiate a beer aisle half full of mocha-grapefruit-vanilla IPAs.

There is a pale ale brewed with smoked jalapenos here in Texas that I love (No Label's Don Jalapeno -- https://www.beeradvocate.com/beer/profile/24326/80522/). And the couple of grapefruit IPAs I've tried have been tasty.

 

Not a huge fan of adjuncts in my IPA, not to say it can't be done right. Just tend to steer clear.

That sounds freakin' delicious. That's coming from someone who loves eating spicy food, but always gets unpleasantly burnt by "hot" beers.

 

With apologies to Satchmo:

There are two kinds of IPAs: the good, and the bad. I like the good kind.

 

I prefer my IPA to not have fruit or other flavoring in them. A nice crisp piney IPA is great. An IPA that has grapefruit and other citrus flavors from hops I like , added juice not so much.

I do like flavors added into stout and coffee IPA I am ok with.



Enjoy

 

If it works, it works. I'm a fan of Stone's Mocha IPA, for example, I think the coffee and chocolate offset the bitterness beautifully.

 

Generally not a big fan of fruit added to my IPA. But I do really like Spotted Puffer.
I guess, for me, it needs to be done really well or why bother.

 

Horses for courses, brewing isn't some grand competition where the brewery that gets certain flavours using hops alone wins some kind of trophy - this isn't 16th century Germany.

I say if you can get grapefruit flavours without using grapefruit: good for you. If you can brew with grapefruit in an IPA and perfectly accentuate its flavour (and I'm thinking BrewDog Elvis Juice here) then: also good. The real winner: us craft beer lovers!

Drink beer and be awesome.

 

I love oats and wheat in my IPAs! I love the creamy texture and flavor they impart!

(Fruit and spices aren't adjuncts. They are "flavors", "flavorings" or "spices", which is why beers brewed with fruits or spices are often labeled as "flavored malt beverage" or "...brewed with natural flavoring.")

 

I almost picked some of this up tonight, but ultimately decided that it probably wouldn't work. Especially at 17 dollars a sixer. May have to rethink that.

 

fruit and spices aren't brewing adjuncts.

 

I notice that the Brewers Association has some "member only" Reports prepared by IRI in which these beverages are referred to as "Infused Beers".

Of course, calling cider a "beer" is just as incorrect as calling chocolate an "adjunct".

The mid-2016 BA/IRI report noted that "Infused Craft Beer" was closing in on 10% of Total Craft Dollar Sales.

 

If done well, I like them a lot (grapefruit sculpin comes to mind)

 

I'm not a fan of fruited/juiced IPAs. To me, they come off as too sweet and have a weird flavor. You can make an IPA taste that fruity/juicy just by using certain hops and hopping techniques.

 

And that 10% includes FMB and cider?... wow, that number is so low. The fruit beers must make up almost none of that then. But if that's the case, I also wonder what is included/excluded in all three of those groups. Is it just "craft" FMB and cider (if they make such a distinction in those categories) and the "fruit/spiced beer" category can obviously become blurry with other beer categories (would kriek, radler, and a stout with a very small amount of brewer's licorice all get lumped into that together?).