New England IPA - Release Only When "Ready?"

So then you're not comparing the older and newer versions of the beer you are comparing the older one with your month old memory of the newer one.

 

Fine. With a few of them, there is minimal change. But, that's a sidebar and I'm doing the internet best in making broad sweeping generalizations to summarize why it's a silly idea for a style that is not shelf stable.

 

No need to pursue it further. I've found out what I wanted to know.

 

Thank you @rscot231 and @honkey for your professional experiences and data.

 

Ryan, firstly thank you for taking the time to compose your thoughtful reply to my queries.

Thank you for mentioning the Rolec DH 90 device, I was unaware of this product. I watched the videos. Is this device functionally equivalent to the Hop Torpedo that is used by Sierra Nevada?

Cheers!

 

One (DH90) shreds and recirculates the hops through the beer and the other circulates the beer over the hops. I’d say it’s more of a similar purpose than a functional equivalent. The goal is the same though - increased aromatics/flavor.

 

Perhaps Stone should make a New England style IPA called, "Enjoy Between"?

 

Speaking of drinking from the fermenter, I see where Resident Culture in Charlotte serves 4-5 beers right from the tank. Have
To check this out, but Charlotte isn't all that close, one day when it warns up.

 

Some are really, really good. Some not so much but just my opinion.

They have just started canning and much the rage here in town. They do draw about 5 things out of the tank. Very IPA heavy but do have some other things. Releases sell quickly and they are haze kings. Have not found most have that Veil/Boston feel to them and many do seem a bit young (I probably shouldn't say that). Almost no kegs leaving the facility so you have to go there to get it. The place is really, really nice a bit unlike most new places--they had some serious $$$$ behind it.

Best when it gets nice outside but they have a big inside part too so anytime of year is really fine.

 

I realize you're joking here, but that would be an awesome feature for packaged IPAs.

Imagine if they had mountains (we'll keep using mountains to make it easy) that turned blue once the beer was cold. But once it warmed to room temp, the mountains could never turn blue again.

This would let the consumer know if the beer had ever sat in a warm warehouse before.

 

At Ayinger I had Jahrhundert off the Zwickelbier valve on the ferment er. It was really really good!

A different beer style, no idea how long it had lagered. It still had a little yeast.

 

SIR! I say, SIR!!! These American Orange Ales, whose only jobs are to block out the sunlight, and cause dissension amongst an otherwise unified community of beer nerds, cannot be "taking over the world", when the dominant CDAs have yet to show any weakness.

Good day, sir. I say, Sir, GOOD DAY!

 

there is not much difference between taking over and destroying the beer world, only the future will tell if NEIPAs saved or destroyed good beer. And I don't think it will be hard to tell..if it happens that NEIPAs killed it their co conspirator was fruited IPAS.

 

I've been arguing sculpin is the craft equivalent of inbev's ______-a-rita lineup for a minute. Now they're victory at sea is being co-opted. Where will it end?