Cloudy/Not Cloudy IPA Fence

I would hate to see good beer defamed because people were shanghaied by a brewery that marketed a beer based on its appearance or region. Smell the beer, taste the beer, and decide for yourself what it is and whether you want it again.

 

I've only had a few NE DIPA/IPA/APA, and the few I've tried turn me off with the haziness and the lack of carbonation. I'd take a hoppy, clear colored piney, citrusy West Coast DIPA/IPA/APA any day over the NE style. But I've never knock any one that enjoys NE style.

 

Well your first sentence is correct, but I don't think I can agree with the rest of what you wrote. Yes, those hazy IPAs make for a nice picture, especially if the color of the beer tends toward orange with a nice white head, but that's the only positive thing that I've found when drinking the NE-style IPAs that I've had. Admittedly I have had none of these highly-hyped IPAs from any NE breweries, but the Michigan versions that I have had, which get good reviews by BAers who I assume know what they are talking about, have not impressed me.

But to each his own. I'll continue to enjoy my Two Hearted Ales and Headhunter IPAs, etc. and enjoy looking through them to see how close I am to the bottom of the glass.

 

Why not both?

 

There was an article (or maybe Facebook post) written by the head brewer of Old Nation taking about what it takes to make a NEIPA. He went on to say that, flaked wheat, oats, etc, is not required to brew this style. He made it a point to acknowledge that they never use these types of ingredients in their NEIPAs.

They are currently brewing the highest rated IPAs in the state of Michigan, including one called Boss Tweed.

I hesitate to say shoot for beers brewed the right way, because there is no right or wrong, but there is definitely a way to brew this style that stands out significantly from the rest of the pack.

 

Certinly not an expert here, but I assume the creamy mouthfeel was from the flaked oats. It certinly adds a bit of fullness. But I also think the right bit of carbonation help lends itself to a crisp finish.

 

With this article ringing true, once the BA editors "weed" the NEIPA's from the AIPA's in the BA database, I'm hoping we'll see the cream of the crop of both styles rise to the top to ensure an easier acceptance of both styles for people of all palates to find what they want without chastising one or the other.

Isn't that what it's all about? Accepting the "to-each-his-own" philosophy that not all NEIPA's are for all people and the AIPA's are not for all people. WCIPA's too, they have their place in this shebang.

So cloudy or not cloudy, does it matter? Does it have to be? Cloudy doesn't mean that it's a higher quality. If that's the case, then why aren't more hefeweizens getting more hype?

I'll continue to enjoy the juice bombs of NE when I want to but I'm not afraid to take that ferry across LK Champlain to get me a Two Hearted when I want one.


#applestoapples #orangestooranges

 

Sooo. Am I supposed to apologize because I prefer juice fruity taste compared to bitter syrup?
Having options and different opinions is what craft beer is about. So chill out..

Can't believe people are still so up in arms over hazy IPAs... who cares that some people like a different beer than you...

 

People still big mad about hazy IPA. When will it end, lord? When will the NEPA threads cease? Nobody even answered OP's question, it just turned into another East v. West pissing contest.

For solidly carbed, still bitter, hazy IPA that approaches the tropical fruit realm without going full orange julius, I really like Night Shift's single hop and Morph series. Wormtown Be Hoppy is another. Bitter and floral, just like ma used to make.

 

I've wondered about the lack of carbonation, and it's just not IPAs. Is it intentional or a result of technique/equipment or rush to get the beer packaged/on tap?

 

Point - Counter-point. You made a point and I expressed my opinion in a counter-point with my experience. I'm always chilled, and I am not shooting at you, and no apologies needed for what you say or drink. Calm down, this is a blog.

 

I'd disagree: Sculpin and Pliny are both crystal clear.

 

As others have said, why not both? There's also such a thing as a happy medium, i.e. beers that are slightly hazy and fruit-forward but still bitter and crisp. Pipeworks, Maine Beer Co, and Kane come to mind as breweries that are somewhere in between.

If a beer is good, it's good. I've enjoyed certain Tree House, Sand City, and Tired Hands beers as much as Pliny, San Diego Pale Ale, etc.

OP, Pipeworks Lizard King is a personal favorite "sweet-spot" beer. It's an APA but basically an IPA (6.5%, pretty hoppy). Have you had anything from Tree House?

 

Hafta admit (and sorry I missed you @bobv early June, you were working late I was twice in early) I like lower carbonation in my beers than almost all my friends. If I get a bitter finish I want it to be from the beer itself not a carbonic bite. So I am likely in the minority in this thread. Gotta say I love the spectrum of hoppy beers, from Hopsickle to Julius I love em all, but I dig all of em for what they are, and carbonation to me can get in the way of that enjoyment if it's too spritzy.

 

I appreciate a crystal clear ipa that is well done as much as I appreciate an unfiltered hazy one that is well done. So long as they are well done. It doesn't matter. And don't get me started on carbonation volumes.

 

Spritzy is the best term. I've had IPAs where the carbonation was so in-your-face, that it covered up the actual hop profile and taste of the beer.

 

Not surprisingly, some (many?) craft brewers out there like to take something that's a trend and go EVEN BIGGER! So, you like a soft, hazy IPA? Well, we're making it EVEN SOFTER and EVEN HAZIER! Low carb, lactose, whatever flaked grain/flour compound that works, fruit puree, whatever, the HAZIER! FRUITIER! JUICIER! PILLOWIER! the better.

All those people bitching about the "IBU Wars" of the mid-00s, we've flipped the script and it's now the "Haze&Juice Wars".

Clearly, I'm poking some fun, but I don't blame those brewers, at least in part, because, guess what, people are lapping that shit up. Now, will that last? Will those same people move on to some new thing eventually? I don't know. But I've seen local breweries put out some truly bizarre milkshake-y IPA concoctions that didn't suit my palate at all but were slurped up locals. To those breweries, surely that's a signal that they should keep doing what they're doing, I guess?

 

Nice words and a few have shared that thought before as well. You might want to post that on every other thread on this website. Because it seems to me that almost every person on this website (including the staff) holds everyone that drinks a Bud Light, or Budweiser, style beer in contempt.

 

My apologies upfront; I really do not mean to be incendiary here but I just gotta ask: does CO2 volumes mean a lot to you? I will first volunteer that for me unless the beer is totally flat I am personally OK with that. For example, I greatly enjoy beers on cask that are lightly carbonated (e.g., less than 2 volumes CO2). I also enjoy beers that are medium carbonated (e.g., 2.5 volumes CO2). I am not personally not a fan of highly carbonated beers (e.g., 3+ volumes CO2) due to the carbonic acid bite but I enjoy beers from Belgium that are highly carbonated but I just pour them in a BIG tulip glass and let them sit for 5-10 minutes and let the CO2 dissipate.

Cheers!

 

Could not agree more!!! I work 20 min from Tree House and never go due to this. Hazy is ok, deliberate turbidity is not. Also, many breweries canning their beer at least a week to two weeks too early IMO. Too sharp, not rounded ....that said they are raking in the dough so who am I to judge. I LOVE hops and great ipas......BUT this unfortunate trend has given me a renewed appreciation for a traditional German pilsner!!!