Favorite Colorado IPAs?

But, still no growlers

 

Ok last question and then I'll try not to hijack the thread any longer, haha... Any liquor store/bottle shop suggestions? Quite a few of the ones I've seen mentioned (Mr. B's, Highland, Mile High, etc) seem to be either downtown or in the burbs?

 

When I think of New England ipa the king is tree house .. nobody is making em like tree house .. I could pick them out

 

I see a lot of New England IPAs using mostly cascade, chinook, nugget, el dorado, simcoe, etc.
Those aren't "juicy" flavors in spite of what they look like. Yet at the same time I'm fully aware that many of those hazy beers from New England do that, too. I suppose that's one of those areas where this sub-style probably needs more clarification. Is it just the haze and a flucculant yeast strain? Are new school hops required?
Ditto with "dank" being used for everything that's bright in spite of more tropical notes coming out than many hazy beers. I swear people seem to be fooled into thinking something tastes like orange juice or weed based on visuals.

 

Having visited your state a couple weeks ago, you've got plenty of awesome NEIPA options using "new school hops." My favorites being Galaxy and Citra. Offerings with old school hops like you mentioned typically yield poor results if trying to execute the New England style. If you're trying NEIPA's using the type of hops you mentioned, I'm not surprised that you aren't seeing a massive difference in flavor.

Yeast strain is also important from what I understand (I'm not a homebrewer full disclosure, I just like this stuff). Unless you've got your own house yeast (Treehouse, Trillium), a popular strain is London III. We have a brewery in Omaha finally attempting an NEIPA, they have 2 versions of the beer. One using the popular London yeast, the other using a more traditional yeast. The former created a soft, hazy "juice bomb", the latter created an IPA more like what we're used to with very tropical elements coming from the Citra and Mosaic hops.

 

Ended up getting the Juicy Banger, which lasted all of about 12 hours in my fridge.
Its right up there with the best IPAs in the state and likely nationwide.

Question though- considering they have so many other canned offerings, why don't they can the Banger??!


Can't really figure it out- I'm thinking its a way to keep it exclusive, as I can't quite figure out how they can be canning so many others and their best (IMO) beer is left to only the crowler format. Maybe they want to be sure people are drinking it fresh?

 

I think I asked this question a while back and they gave us a response. I believe it was related to hop contracts and not being able to get enough of a particular hop they needed on a consistent basis. I will try and find the response.

 

And here was the response (way back on pg. 39):

 

Let's sit down and do a blind flight

 

I'm game. I bet some of your stuff (and S26's) come back as "juicy" while some hazy beers taste mysteriously "dank."

 

I'm in.

 

I'd end up picking the West Coast IPAs, because they're better

 

Man you guys are traditionalists! Don't get me wrong, I still love a nice dankass hop bomb

 

Don't worry, I still drink the hell out of Tree House, Trillium, Cerebral, Odd13, Outer Range and a touch of Tired Hands, Cellarmaker and touch of Monkish.

I still prefer my NW roots

 

I prefer the days when everything would be considered a "hoppy red" now. Back when the only coastal warfare was between Bad Boy and Death Row.

 

3

 

So In if possible.

 

@dauss what have you done?!?!

 

Dry ass citra bomb?

 

would put my palate on the line for this