Black IPAs are dead? Why?

IMO this is the holy grail of black IPA's. I wish they would brew this year round....its that good

 

Every time I here folks say something like this, I imagine the brewery doing such, it not selling due to its lack of general appeal then the hardcore lovers get upset because they can't find it fresh.

Seasonal seems like a better idea.

 

A bit different, but before that - East India Porter aka Export India Porter

 

If any of you encounter (Colorado's) Eddyline's Black IPA, a seasonal around this time, that stuff did a number on me, in a good way. Hard to describe accurately, but had some 'funk' to the whiff and some savoriness to it that had me looking at the can repeatedly whispering "WTF."

 

I never thought those flavors combined well... more competing than complementary in my opinion, but my opinion of taste is no more valid than another. I think it is true though that those are flavors can be very challenging to casual or new craft beer drinkers, and not universally liked by experienced craft beer drinkers either. The Black IPA was destined to be fad. It was a product of a period when brewers found the label "IPA" sold more beer... see also the proliferation of red/white/wheat/rye IPAs around the same time and still continues to some degree, but terms like hazy, unfiltered, and new england are replacing them.

 

Overall, for sure. We might think of it as a form of "social Darwinism" leading to changes made in response to popular taste. The folks who will suffer the most will be the breweries who put all their brand new eggs into a single basket with out mastering the time honored classics/survivors.

 

It's not a very popular or widespread style around here. I think I've seen maybe two local takes on the style within the last 4 years. It's not something that is typically seen on the shelf in the stores either, so i'm not sure it was ever really "alive".

 

It’s just an expression my dude.

 

Well then, you described it perfectly, the problem is that you basically don't like IPAs. Regardless of the new fangled NEIPA, the basic deffinition of an IPA is the perceived hop bitterness. From the BJCP guidelines:Flavor: Hop flavor is medium to high, with a moderate to assertive hop bitterness. The hop flavor should be similar to the aroma (floral, earthy, fruity, and/or slightly grassy). Malt flavor should be medium-low to medium-high, but should be noticeable, pleasant, and support the hop aspect. The malt should show an English character and be somewhat bready, biscuit-like, toasty, toffee-like and/or caramelly. Despite the substantial hop character typical of these beers, sufficient malt flavor, body and complexity to support the hops will provide the best balance. Very low levels of diacetyl are acceptable, and fruitiness from the fermentation or hops adds to the overall complexity. Finish is medium to dry, and bitterness may linger into the aftertaste but should not be harsh. If high sulfate water is used, a distinctively minerally, dry finish, some sulfur flavor, and a lingering bitterness are usually present. Some clean alcohol flavor can be noted in stronger versions. Oak is inappropriate in this style.

 

No, my dude, it's a well defined technical term in widespread use and even more widespread misuse.

So I guess from your reply you are also illustrating that you, yourself are part of a herd mentality as well. What ever the herd uses you use.

Have a nice evening.

 

Black Rajah is gone?! Damn, that was a favorite of mine. I was back home in Cleveland a few months ago and got a single in my mix six. I really enjoyed that one.

 

Or.... just the opposite. I grew tired of the bitter, piney, resinous west coast IPAs. Not that they are bad. Just not my preference. Right now I'm drinking a Belgian IPA and I prefer it over the west coast. Waste of breath, or fingers, imho

 

Not to worry. There are folks out there who would complain that brett IPA's aren't IPA either, even though original IPA was brett fermented. And the current definition mudbug quoted says oak is inappropriate, even though original IPA spent a year in oak barrels. Styles evolve and IMHO trying to fit a new iteration as a sub-style in existing category is preferable to trying to fit a new style name into an overcrowded jumble of too many names already.

 

Saranac made one that was perfect in my opinion. It was obscure , in a case and I never saw it again.

 

Keep in mind here that hop flavors cover more than just bitterness. There can be lots of hop flavors even when bitterness is fairly low.

 

Basically, there's no such thing as an IPA.

 

You picked the English IPA description, category 12c.

There are also American IPAs 21a, 6 Specialty examples under 21b, and Double IPA under 22a.

NEIPA is not in the guidelines as a style, but my guess is it will be in the future.

The IPA category can be difficult in a large homebrew competition.

 

“You don’t really like IPA, this is what IPA supposed to be (describes version of IPA developed and popularized only within the past 30 years)”

Styles are moving targets, always have been, always will be.

 

while only trying a few i flat out did not care for them, if you want an IPA have one - if you want a stout/porter have one, no need to mix them......only beer to mix is a black n tan!