Have IPAs Become Commoditized?

Do you drink IPAs because you've been told and conditioned that that's what "craft beer" is?

 

Nope- when I got into craft I petty much tried all of the styles pretty equally, and still drink almost as many stouts/porters as I do IPAs (although it's harder to find a wide variety of the dark stuff in most stores). The first 10-15 craft beers I ever had were all dark. The craft styles I don't drink much of anymore are the ones that I've chosen to eliminate through trial and error

 

the question is: "are there a lot of IPAs out there?" or "are they all the same?"

there are a lot of IPAs... their flavor varies by hop varietal, brewing technique and skill, etc. it varies a lot.

 

There is no more common style in the bottle shop. Most breweries have several different IPAs. Eventually, craft beer trends will more to something different. Right now, the moment brewers add hops, the beer is going to sell. Why shouldn't shelves be saturated with IPAs?

 

You live in a great state for lagers. If you've eliminated any of those, I hope you revisit them at some point anyway.

 

I agree to a point, but there are some stellar ones out there. I am with the above poster who said he judges them by the nose. I am also a wine nerd, and wine's are known for the nose as much as their tastes. I think IPA's and pales should be judged like that. A big floral nose like I prefer is hard to hit but epic when done right.

 

like wheat beers, truly unique and delicious IPA's aren't easy to come by, which makes many that are fine but generic kind of seem unimpressive and get lost in the crowd, but makes the standouts all the more impressive and memorable.

 

I think the more precise way of asking OP's question is whether IPAs have become fungible.

Generally I agree. You can lump most IPAs out there into three general hop flavors:

1. Cascade/centennial

2. Simcoe/Citra/Amarillo (and often Mosaic)

3. Mix of tropical-flavored hops (and more Citra)

There isn't a lot of diversity in flavor combinations although an increasing number of new hops are hitting the market. All IPAs are closely mirroring the west coast style unless you want to factor in the IPA variants (e.g. black IPA, amber IPA) which are just hoppy versions of other beer styles. The trendiness of IPA has encouraged producing beers that chase these trendy hop combinations rather than producing unique flavor combinations. Certainly beers identified within the same style should have similarities. However, somewhere there is a line between similarity due to a desire to produce a certain style and fungibility due to producing a beer to capture part of a willing market. I think many IPAs on the market are more of the latter.

One thing I frequently hear at bars is people asking the bartender what IPAs are on tap and then telling the bartender just to pick one for them. Obviously these aren't beer snobs but that's about as good of evidence as you can get that the average craft drinker sees IPAs as fungible. I'm less bothered by commercial breweries producing good beer in a way that generates revenue than I am breweries putting out poorly produced beer that dilutes the market and the way chasing the IPA trend is limiting new craft drinkers from exploring outside of the style.

 

Hop Stoopid

 

So, hop_king thinks IPAs are commoditized and special releases are killing the beer scene, http://www.beeradvocate.com/communi...ed-exclusive-beers-killing-this-hobby.181712/
Sounds like hop_king needs a new hobby that he actually likes.

 

Kind of you to leave out who brewed the oaked rye-PA Love Oaked Bastard, and if the hops didn't overshadow the rye, I bet it was great. Unless the dry hop was something like Chinook, of course


On topic.. huh? I'm not the biggest fan of citra, and it seems that many new IPAs are citra-forward, but there are plenty of IPAs that aren't citra forward. I'm drinking a Goldings-forward Schlafly export IPA right now and it's very spicy and earthy. Some distinct (vs. "citrusy") lemon flavor and a lot of tanginess, but very different (IMO) from most American IPAs.

 

I wish Helles were commoditized.

 

It was brewed by Founders for the National Homebrewers Conference, the recipe was from a local hombrew legend. It was his recipe and since the brewery is good friends, it happened.

There was a Barleywine from Bells also for the NHC.

Edit - I have two bottles of each, just had to say that, factual statement, not kind.

They were serving the Oaked Rye IPA at Founders on draft last week, call and see if it is on.

 

I'm terrible at conveying sarcasm I meant that it was kind of you to not "rub it in" by mentionioning it was Founders NHC beer.

I bet that barleywine was great, too; love Third Coast and am a big fan of Bell's and hoppy, red, American barleywines.

 

I agree wholeheartedly, try a bunch and drink the ones you like.

If you haven't been blown away by a great IPA lately you should get one of those in the last quote. If those don't blow you away.....you might not be as much of an IPA guy as you think. (Good luck getting HT, only one I haven't had, but the rest are "world class" in my opinion)

 

What makes you the "hop king"?

 

No.

 

Wherein marketing words will be used incorrectly: IPAs are commoditized to the extent that there is no "secret sauce" to making an IPA. The style has moved to differentiation along the "delighter" axis... tropical aromas and flavors delight me; I buy those IPAs. Pine-forward IPAs do not; I do not buy them.

Oh waits! The secret sauce to a bourbon aged imperial stout with cocoa nibs and chili peppers has also leaked to everyone in Beerville! Soon, Pappy will just be making barrels!

BUT Pappy is contract-distilled!! When that secret leaks, it's time for the 4 Roses explosion!!

Why does this matter?

It doesn't, just drink the beer if you like it, keep your armchair economics in your pants.

 

1. Zombie Dust is not an IPA
2. Neither is the Goose Island Urban Pale Ale
3. I like FFF. Good, but overhyped brewery.

So does Hop_King ever know what he's talking about?