New England IPA - Release Only When "Ready?"

Bruh, I like to pick my own bananas so they're green as hell...

 

You are totally free to chime in. I guess at what point do we say we covered the subject matter. We have professional guys in the industry telling us their views, that resolves a professional opinion. The rest is up to the consumer, you and I will like a beer different, there is no absolute on that, so in a way it is something we cannot answer. So if people want to argue over 8 days or 8 days 1 hour, etc. no issue.

 

IMO no brewery should release any beer that they don't think is not ready to drink on the day of release.

 

Do you notice a difference with differing hop varieties? For example, does Citra contribute more to hop burn vs. Mosaic?

Would you be willing to share more information about what process changes you have implemented to mitigate hop burn? Previously Weedy made mention of the process of cold crashing that he implements in his brewer. Do you cold crash? Other steps?

Can you please elaborate on this topic? The variable that is often associated with the shelf life of packaged hoppy beers is TPO (Total Packaged Oxygen). Do you have uber low TPO values for your canned beers? Is that why they can last so long (3 months)? When you are discussing 3 month old cans, are those cans continually stored cold?

There are likely other questions that I should have posed above but my brain just isn't 'clicking' 100% at the moment. Any other details you would be willing to share here would be most appreciated.

Cheers!

 

When it comes to the 'NEIPA' beer style I would say we are years away from saying "we covered the subject matter". There is quite of bit of 'science' that is not fully understood when it comes to this specific type of beer. Since for the most part 'NEIPA' beers are not produced by the larger breweries (e.g., BMC type breweries) I am unsure how interested the scientific community (e.g., Oregon State, UC Davis, etc.) are in further exploring this specific topic. Many academic/scientific institutions depend on external funding (e.g., from industry) to conduct their studies.

Cheers!

 

One who purchases green bananas can see when they are ripe as the bunch sits on their counter. Similarly with Brie, a visual check can be done. How does one see when a NEIPA is 'ripe' from a 4 pack sitting in their fridge?

 

The Mountains turn blue!?!

Cheers!

 

Can't say how it works for you, but for me I taste the freshly packaged beer. Sometimes I think, "hmmm, this can use a bit of time". Sometimes I think "this is really good right now.". Sometimes I am right about it, sometimes wrong.

You can also not see when the beer loses it's hop character/starts to stale (like you can with food products not in opaque packaging). I use a similar technique to determine if I should have consumed it sooner, involving opening the package and tasting it. YMMV.

 

Fair enough. But one doesn't have to do similar experimenting with bananas or brie cheese as it can be visually determined. Perhaps NEIPA prices should be lowered a bit to factor the possible experimentation they'll need to do i.e., buy 3 cans get 1 free so the first can be used to judge readiness?

 

Just saying that I foresaw this happening with this thread......with all due respect from this threads originator of course......this is like arguing who's stronger Obi Wan or Batman....

 

Batman. Where does he get all of these wonderful toys!?!

Cheers!

 

Question: Is “Hop Burn” and being “Too Green” the same thing? Also can someone explain what a Green beer is? Is it unbalanced?

 

It is sorta a Venn Diagram where a beer with the quality of “hop burn” would reside within a larger Venn Diagram of “green beer”.

So, in other words a beer can have attributes of being “green” that are different from “hop burn”. But a beer with “hop burn” is most definitely “green” (unless you are one of those rare individuals who enjoy “hop burn”).

I am uncertain that anybody can provide you with a universally accepted definition of “green”. In the context of hoppy beers I often use the terminology of the beer tasting ‘muddled’ which is likely very similar to somebody else stating the beer tastes "unbalanced". The good news is if the ‘muddled’ flavor profile is due to the beer being “green” then simply wait a week or two or… and the beer will taste much better.

Cheers!

 

Go and do a visual inspection of the brewery thread.

“Bro DDH Wai-iti Kohatu Mosaic Milkshake Mango Dream Green is drinking sooooo good now”

“Bro I totally agree. 11 days seems to be the peak for this batch”

 

In this thread “green” seems to mean the beer was released to early, before it was ready to drink.

 

LOL

 

I agree hop or hop combos definately affect the aging cycle, fruity hops IMO fade faster, but it depends on conditions as well as age, dank hops I think hang in there a bit longer. I can't prove that but that is my impression. Again if I know the canning date I can decide when I want to drink them. A very long time ago I bought a boat load of Heady when in Vt, that was May, I bought it for the beach in mid July, and they were fabulous. From fresh to July they were completely consistent, but I kept them dark and cold.

 

I actually think it would be better to buy a case where every beer is canned one day after the preceding one, with a big sticker on top to announce which day, and charge double for it. Twenty four beers canned on consecutive days for the preceding 3+ weeks. It will be easier to find and stay on your sweet spot that way

Then charge half price for folks like me.

 

Here's a hint: brewers don't give a damn about the best day of the month or moon cycle to drink their beer- they're in it for the money.

There's not a chance in the world they'd tell you it's no good unless its after 2 weeks but before 4 weeks after packaging. How much product would they eat if that was publicized?

I know you think I'm being an ass but I'm not trying to. Sounds like you should start buying kegs since they lock in the freshness of the brew basically indefinitely if stored cold.

 

Well put.