Why does everybody hate lagers?

We should be so lucky. There is a great interview with @TrveBrewer on the CB&B podcast touching on the stigma of haze and the old guard of brewers in Colorado treating hazy IPA like a pariah. He brings up a great point that we as beer drinkers allow for haze in many styles and accept it as part of the style. Why are we so hung up on hazy IPA?

 

Once you educate yourself as to the science behind it, the phenomenon becomes more acceptable. The increased difficulty comes into play when you get consumers thinking that hazy beer is automatically better beer and then brewers use techniques and ingredients that are otherwise foreign to beer brewing, like adding flour and/or apple pectin to beer, to make it hazy.

 

Once he removes his Homburg.

 

I see your point OP, if you're talking about beer nerds.

If you're talking about the whole population, then I would say "everybody loves lagers" as they make the bulk of beer sales in the US at least

 

Well I'd say that a Dunkles Bock may be a lager version of a Dubbel. Less yeast flavor but can have similar malt flavors including dark fruits.

I can't think of anything for hefeweizen but that may be because it is a top fermented beer from the land of the lagers.

I'd say that a pale lager with certain hops (Legacy maybe?) Or just adding coriander and orange peel would hit a lot of the important notes that define wits.

Gueuze is difficult because of the funky aspects of the yeast but the closest you'd get with lagers is some sort of kettle soured version.

All a lager would need to be similar to a sweet stout is adding lactose or low attenuation on a Baltic Porter or schwarzbier as was stated previously. Mad Joy by Great Raft Brewing is a good example.

Now all of these are definitely not exact copies but ways to touch on roughly similar flavor profiles and notes.

 

But in contrast there are the Haze Bros who mostly (solely?) seek out beers that are hazy/turbid. And needless to say there are more and more breweries producing turbid IPAs countrywide. I drank quite a number of Hazy/Juicy IPAs during my recent visit to Portland, OR.

Cheers!

 

Sorry, that one only got a 4.9 from me.

 

So? If it is the beer the brewer intended how is it somehow substandard?

Are you afraid of the rise of haze?

 

I went and looked, 4.92 from me.

 

Hazy for haze sake is as silly as the IBU wars of a few years ago. It is not about making good beer, innovation, or creativity; it is all about keeping up with the fads for marketing purposes.

 

Do you suppose the first East Coast IPA was intentionally cloudy, or was it a bad brewmaster error... that was covered up with, "Oh, I meant it to be ugly like that."

And yeah, you could probably use the same question on Hefeweizen, but there's something a little less appetizing with ECIPA, at least to me.

 

This:

And also, I don't care if it is the beer the brewer intended. I want the beers that I drink to be made using solid recipe formulation and proper brewing and fermentation technique, not shortcuts.

 

I see 4.94 -- you make a correction?

FWIW -- You and I are in the top five ratings of that fine brew.

 

My rating was much lower... but since it was Ayinger, it could have been years old for all I know.

 

No, not me personally. For example I have had 50-ish different brands of Hazy/Juicy beers at Tired Hands and I suspect in a few more years I will state I have had 100+ different Tired Hands Hazy/Juicy beers.

I recently returned from a visit to Portland, OR and I had several Hazy/Juicy Portland brewed beers.

Cheers!

 

It hit shelves in the U.S. in early 2017, I see you reviewed in May of this year so maybe you got some old stock, and that's also why I haven't dropped another $12 on a 4-pack.

We really need to start an e-mail or Facebook flood of Ayinger to get them to date their beers.

 

Funny enough, the yeast strain used by John Kimmich at The Alchemist (Conan) isn't a very flocculant yeast strain, so it produces hazy beer unless you use a fine/membranous filter, fine the beer, or centrifuge. I believe, and I may be incorrect in this assumption, that in an attempt to replicate the haziness of Heady Topper, brewers unwittingly used yeast strains that were extremely flocculant under normal conditions but produced very hazy, even murky, beer in high polyphenol environments. So I would think that the majority of hazy beer is made with techniques that were, basically, an accident.

 

You owe yourself a re-acquaintance, I suggest to start with Korbinian.

 

Or they prefer a little mindless entertainment every now and then.

 

My comment wasn't meant to categorize all drinkers of those types of beer, as I enjoy them myself, just as an explanation for why they are so highly rated and more subtle beers are not.