Cloudy/Not Cloudy IPA Fence

As much as I greatly enjoy a creamy, hazy NE style IPA (which I'm drinking right now) it can become more like milk, a milkshake or a bowl of oatmeal. All of which are good but you can only have so much before you're full and the flavor gets repetitive.

With that being said, I also greatly enjoy a nicely carbonated hoppy IPA that is crisp and bitter. Personally, Fat Head's Head Hunter really hits that bill for me.

For me, the difference between the 2 is that I can only have so many NE style IPAs in a day before I need something else to wash it down. I could drink hoppy crisp beers (West Coast style) all day and all night without stopping. Carbonation helps me digest I guess

 

I'd agree a fresh Headhunter is as good as an IPA gets, I also like a nicely carbonated IPA. Pryer has a milk shake IPA on the shelf, and the minute I see lactose, guava, vanilla in the ingredients it just turns me off. I don't want a milky super smooth IPA.

 

I'm on board, OP. I think the lack of carbonation is what turns me off most regarding these hazy, juice bombs. Well, that and the obsession with the appearance I suppose. I drink beer, not oogle it. But I digress. Apologies, OP. Back to your point. Brewers, if you want to classify it as an IPA, put some damn carbonation in it. If you want to classify it as juicy juice, well, put it in a damn box already.

 

The best is when you find that tropical juicy IPA that still has carbonation, firm bitterness and finishes on the drier side. That's my jam man.

 

Funny--

Seems like the "craze" for these sweet "pillowy" (whatever that means) or whatever you want to call these beers is already starting to wane in my parts. Just not sure what will be next. Seems local brewers doing more with saisons, belgians and sours but they really don't have the mass appeal of anything labelled IPA.

Oh well--fresh/wet hop season is close and just hope they can still focus on non NE style for those this fall. Crisp, clean and with the proper carbonation!!!!

 

Not sure what you're getting at with this whole "proper carbonation."

 

My assumption is the OP is stating that NE IPAs are under carbed to help provide a creamy mouthfeel.

 

Ah, yes. Well every brewery has their own target v/v they shoot for. I guess we'll never really know.

 

I feel you, OP. The past few days I've been reflecting on the whole IPA situation and I realize that I've become a bit disillusioned with the New England IPA scene. I will admit that I've never had Tree House or Trillium or some of the other giant in the scene, so I am quite ignorant, but in a sea of copycats it seems like the majority of them are lacking. Being hazy and dry-hopped does not automatically make a beer world-class. I watch a lot of beer reviewers on YouTube both favorably and/or disgustedly describing many NE IPAs as "raw", "sulfuric", "yeast bite", "toothpaste", "yeast burn", "hop burn" and none of this sounds appealing at all. I do love juicy, soft, tropical IPAs, but only if they fit the complete bill, and, most importantly, if they actually taste good. But enough rambling, the main point I want to make is that I realized what I most love about IPAs is what I fell in love with in the first place. Yes, I have become more picky and tasteful after having largely drank IPAs for four years, but I still love West Coast style IPAs. I love IPAs that are bitter, dank, piney, and resinous. I'm only picky about the malt bill as I hate cloying malt. As an example, one of my top favorite IPAs of this year is Southern Tier Nu Skool. It's bright and tropical, but crisp and bitter.

 

I run into west coast IPAs that are not properly carbonated, and NE IPAs that also toe the under-carbonated line, too. But I agree, with the original OP, an IPA without solid carbonation just comes off as a rich pale ale rather than an IPA. I think the constant bubbles that I get from a Cumbre or Bosque IPA is what keeps me coming back to their respective products. I absolutely detest under-carbonated beers. And thus, also not a fan of Nitro unless it's a black-as-night beer, then ok... here's to CO2 (in our beer)!

 

Haze does not equal taste..
But the best ipas happen to be hazy. And are better than any normal IPA..
As for the carb issue. I see where you are coming from. But it's a highly carbonated juice bomb would be odd...
I do see the appeal in a nice crisp carb'd IPA tho.

 

Yup. There's a world of difference between those who make good ones and those who make bad ones, just like WC IPAs.

I almost think that people are willing to overlook bad/mediocre attempts just because it's different from what they've been drinking all this time, cuz I always get weird looks when I say that very popular local breweries are decidedly wannabe-but-not-there.

But just because a lot of breweries get it wrong, doesn't mean the style is bad. I've enjoyed the 1 or 2 beers I've tried from Tree House and Bissell Brothers and they were really quite extraordinary. Trillium though isn't my cup of tea.

 

I guess I'm not sure what a "normal IPA" is.

I'll take a fresh Pliny over any of these hazy juice bomb beers EVERY SINGLE DAY.

Opinions.....

 

I think Pliny the Elder is an excellent beer.

I have had excellent beers from Trillium, Tree House, Night Shift, Tired Hands, Bissell Brothers,...

There is no requirement for an either/or choice here. Enjoy both.

It's all good!!

Cheers!

 

I thoroughly enjoy all the hazy goodness I get from The Veil and The Answer, but if forced to choose, I'd go west coast, east coast and Midwest.

Exactly my thoughts as well. Throw in fresh Two Hearted, Hop Devil, 2XIPA and Union Jack, and there's about all I'd ever have to ask for in an IPA or DIPA.

 

Absolutely true.

I have just taken exception to a frequently presented position that these newer beers are an evolution toward "better." Certainly this is all subjective but I have viewed these as yet another offshoot on the "beer tree." Perhaps here to stay but suspect they will remain a niche in a local market. Time will tell if we are raving over them in a decade.

Having an Urquell right now and cannot possibly think of anything I would rather have more or would be more perfect in this moment--so as you said/say--


---Enjoy and Cheers.

 

Great example of enjoying classical craftsmanship. I think the message to take forward is that good beer isn't evolving, it's expanding.

 

This is so spot on, I feel like I wrote it myself

 

Crossing fingers in anticipation that this "style" has jumped the shark.