Chicagoland NE IPAs (2018)

The hops section of my fridge was getting a little low, so I was going to pick up at least a four pack of one of those HB releases. After seeing them and hearing the responses they're getting, I'm definitely going to pass. I do have 3 Destination Moon left, however - and I thought it was an excellent brew.

My sister did just send me fresh Weldwerks crowlers too (Juicy Bits, Extra Juicy Bits, Fruity Bits Peaches n Cream), so I will definitely be taking care of my NE IPA fix this weekend!

 

Why are you such a dbag? I'm genuinely curious.

I didn't know that those were the only styles. Lagers, Pilsners, Saisons, etc.

 

Has HB fixed the gnarly yeast issue with these releases? they might as well call them Belgian ipas rather than NE style. That being said, anyone know if warehouse or printers row has any in stock today? I have a friend who is begging me to look for him. Personally I am off the HB train until the previously mentioned issue is corrected.

 

They responded to someone on FB asking about the yeast in the post about the Blazed Orange and Smoke Filled Room release:

Ryan Walker Are you guys using weizen yeast for these hazy beers? I get lots of banana from your "new England style" beers.
Like · Reply · 1 · February 22 at 8:49pm

Hop Butcher for the World - A Beer Company No, but there is a funkier sach we use which imparts some of those Belgian phenols or esters you'll find in Galaxy Bowl, Mellotron or Reply Hazy. Not all NE inspired ones though. Good palate and sniffer, Ryan
Like · Reply · 1 · February 22 at 10:30pm

Hop Butcher for the World - A Beer Company Sach element in the yeast* and by sach we mean saccharomyces (Brewers yeast)
Like · Reply · February 22 at 10:32pm

So without knowing exactly what they use in which releases, some of it seems intentional.

 

fair enough. they seem to be their own animal. New Style!

 

great info! thank you for sharing. there is certainly a certain yeasty twang to their beers. I wouldn't say weizen yeast per say but a def funk

 

Why is the brewer putting his "funkier sach" in the beer?

 

What happened to the "Chicagoland NE IPA. (LIST)." I see now list in the like last 10 pages at least.

 

I think the first post is a list. The rest is quibbling about batch variations. Good luck.

 

I know HB uses Imperial Organic Yeast A24 Dry Hop in some of their beer per a post on their Instagram. It's the yeast used in Special Sauce too. If fermented warmer it can get a bit funky, but also throws a ton of fruit flavor and aroma. The yeast is a blend of Conan and Sacch Trios, a wild Saccharomyces strain

 

Yeah, this thread has actually been quite helpful if you've been following along. There is technically a list in here, you just have to sift through 67 pages to get it all

 

more info on tighthead's NEIPA
Picture of Nectar
Looks like it's in the taproom now. Not sure about to-go options

I'll be checking this place out after I go to ram for some Juicy (and hopefully the stouts as well). I'll report back later tonight

 

Great name and in line w/ some of their other jamband inspired beers.

 

In the same boat as you. Rather spend my money on Spotter Puffer, which I know is a solid DIPA.

 

This is where I'm approaching as well. This is all stuff that should be sampled and signed off on or re-worked well before being hyped on social media and released. I think what I like most about this new "bitter" Half Acre DIPA is the quality. I'm all about discovering and trying to support new breweries or established breweries attempting new styles, but it seems like its an endless cycle of suffering through their growing pains.

Now get off my lawn.

 

That's a solid plan of attack. I grabbed an Amarillo Ninja earlier to go with the 3F/Fat Heads collab that I picked up yesterday. I enjoy the NE style, but I don't mind avoiding the herd sometime.