How to ID "gritty" beer?

I’m not sure I’ve ever experienced a “gritty” mouthfeel.

Can you give some examples?

 

I know exactly what you are talking about, but there is no real clear answer at all. I have had plenty of NEIPAs with the same hops; but both sides of the mouthfeel spectrum. Some are super soft, and some have the gritty rough finish. It all comes down to their brew process mostly. Some of the juiciest/softest NEIPAs I've had are made with very resinous hops, that would be very aggressive in most other IPA situations.

 

Are you speaking of a soda/seltzer dry minerality that may be a touch salty, puckering and acidic? I've had some that did not contain the fruitiness that is required to leaven this component. This really is like wine, no?

 

Ok. I’ve had Hype Forager and I know exactly what you are talking about. Since you’ve listed out specific examples in your post I’ll go ahead and point out that Hype Forager is brewed with flour. I don’t know how much or if it has anything to do with the mouthfeel, but at least I now know what you’re describing.

 

I meant to say specific ingredients, not examples. Unable to edit my post.

 

Drink a lager. Problem solved!

 

Beers with a lot of suspended particulates can have a gritty mouthfeel. I don't think there's any way you'd know in advance other than tasting it unless someone mentions it in a review.

 

I’m having a hard time picturing a “gritty” mouthfeel, especially in the context of NEIPA.....I’ve had chewy and muddy....but gritty sounds so unappealing....

 

How about 'chalky'?

 

I get chalky a lot from NEIPAs.

 

Me too , plus that seems to be the descriptor I've seen others use.

 

@TongoRad & @GetMeAnIPA

"Chalky" is a descriptor that I use as well along with "Yeast Bite" or "Hop Bite"

"Yeast Bite" and "Chalky" seem to reference similar palate senses, "Hop Bite" is quite more intense. The latter leaves a residual burning in the back of the throat that is wholly unpleasant.

With all of the particulate left in the beer after packaging, a majority of NEIPA's seem to have some level of "Yeast or Hop Bite".

The more hazy the beer, the more likely you will run into this issue (but not exclusively). I do find NEIPA's with a slight haze (Heady Topper, Sip Of Sunshine) do not suffer these (IMO) flaws.

 

I'm having trouble identifying a national beer that is chalky...I guess because I usually associate it with NEIPA's, which are rarely nationally distributed.

For those on the west coast, the best examples I can think of are everything by Offshoot, and maybe Mikkeller's Windy Hill

 

Where it kind of feels like your tongue is dried out? coated with something? tongue feels like a rug?
Probably astringency from the amount of hops.