Oat IPA- I am confused

I'd say it's a marketing thing. Maybe the brewer is not able to perfect a NEIPA so starting a new trend by using the word oats might make it a big seller.

 

Yes, Flaked Oats are 'common' for brewing 'NEIPA' beers but Oat Malt can used as well. Tired Hands will use Oat Malt to brew some of their Juicy/Hazy beers.

Do you happen to know which 'version' of Oats is being used for the beers you are referencing here? Perhaps they are emphasizing the term "Oat/Oats" to highlight they are using Oat Malt for these beers?

As a homebrewer you likely know that you too can purchase Oat Malt to brew your Juicy/Hazy beers (or other styles) such as Fawcett Oat Malt:

“If you're looking for a malt to enhance the haze of your New England IPA, this is the malt for you! Oat Malt is perfect for beers where you aren't concerned with clarity. Use this malt in your next Hazy IPA or Belgian Wit to assist with head retention and add mouthfeel. 5 - 10% Oat Malt in the grain bill will add a light haze without impacting the beer's flavor.

Also perfectly suited for Porters and Stouts to add oat flavor when desired. Try using 10 - 20% in the grain bill for a light oat character, or 20 - 50% for a distinct oat flavor.”

https://www.morebeer.com/products/fawcett-oat-malt.html

Cheers!

 

Pretty much. It also helps brewers differentiate similar products to consumers. When a brewer has several different NEIPA beers (as many do) calling one an "oat" IPA can help the consumer differentiate and remember the product, regardless of their level of knowledge about beer. I agree with you though... it's all silly to me.

 

I love getting riled up but I don’t understand why this would trigger that. A brewer used oats in their IPA so they are putting it on the label. What’s wrong with that? It’s not marketing to the “uneducated or the masses” because it only means something substantial to those who are familiar with the idea.

 

This isn't anything new, Rye IPAs were all the rage like a decade ago. Were you upset about that too? It's just a way of informing the consumer about a unique ingredient in the beer, it doesn't need to be a defining characteristic.

 

If I see oats on a label, I expect a creamier mouthfeel. I associate this mostly with stouts, but have seen brewers using it in other styles for a good while now.

FWIW, I remember drinking a Burnside Oatmeal Pale Ale in Portland in the early part of this decade. I was impressed then by its creamy body. This was years before I was introduced to what are today known as NEIPAs.

 

What he said. Oats contribute to a fuller body and better mouthfeel, which in a lot of IPA drinker's opinion is a good thing, hence why a brewery would advertised its use in their beer.

 

What do you think about doing an oatmeal hefeweizen? 50% oats, 50% wheat?

 

Milkshakes....oats.....whatever......throw shit in the kettle and call it an IPA!

 

Had burlingtons orbital elevator which is an oatmeal ipa and it is delicious.. One of the best ipas ive ever have

 

Surly has had oats in the grain bill of DIPA Abrasive, (formerly known as 16 Grit) for many years....Delicious!!

 

I'm riled up that I no longer (or rarely) cross paths with Rye IPAs.

 

Stickiest.
Grist.
Ever.

 

I think you just came up with the name for that beer.

 

I don't know about 50/50, but Dreamyard, the locally famous NEIPA from Modist Brewing Company in Minneapolis, is made entirely from wheat and oats (and hops and yeast and water) with no barley. Modist uses a mash filter (instead of a lauter tun) that allows it to brew with large percentages of grains other than malted barley. For the record, I don't endorse that particular beer or Modist in general, which, in my opinion, uses its unique equipment and ingredients to produce a lot of bland beer.

 

What were your favorite rye IPAs from a decade ago?

 

Seeing as how they are from Michigan I can answer this with 99% certainty. Founders Red's Rye IPA. One of the best I also had.

 

Wish I could find it more frequently out west. And wish Modern Times would at least bring back Aurora for a monthly rotating recipe.