Juiciest West Coast IPA?

My read is that they opened a new facility in Canton and are still working out the kinks of brewing on a new system. JC popped up on one of the threads in the NE forum to say that it was about getting batches of hops that had lower oil content than what they typically use, but I had a hard time understanding how that would affect things so drastically.

 

Thanks for the ‘pointer’. I found:

“A note on the haze...the haze will be back. One of our key hops came in from a new harvest year with significantly lower oil content (>4% to <2.5%). We've checked in and heard the same from some other brewers as well. We sent back the lower oil content lots (Galaxy) and just recieved replacement hops so you'll see (no pun intended) the usual Trillium beers again soon. We're very happy with the beers out of Canton (Scaled, 2nd batch of Launch Beer, and now Free Rise, more to come) and some of our core hops (Mosaic, Citra, Columbus, Nelson) but the geometry of our new tanks has us tweaking some of our staple recipes and process. Organic matter and scaling...that's it.”

The topic of hop oil content was discussed between me and BA mattbk in the homebrewing thread. Matt is of the opinion that the haze of beer like Trillium is dependent on using generous amounts of hop with high hop oil content. I am personally of the opinion that the haze is more than just this. One potential explanation that I am still exploring is that there is a synergistic effect of certain yeast strains (e.g., Wyeast 1318) and lots of dry hopping using high hop oil content.

You can read the back and forth between Matt and me on this page: http://www.beeradvocate.com/community/threads/northeast-pales-ipa-dipa.319817/page-15#post-4360554

Cheers!

 

that makes much much more sense.

good, i thought they were actually starting listening to the internet haters who think unfiltered beer is "lazy"

 

I have not done a careful accounting here but based upon my readings of numerous BA threads there is lots more (and more passionate) BA lovers of murky/opaque vs. the "internet haters" you make mention of.

If JC Tetreault values his passionate customers I think you can be rest assured of more murky beers to come in the future.

Cheers!

 

Based on what research I've done, I tend to agree with you on this. You can certainly get hazy beers with massive dry hop additions, but there seems to be a different look and flavor profile when combined with certain English yeast strains like wy1318 or wl007. It's strange too because these yeasts are typically highly flocculant. 1318 without dry hopping has produced crystal clear Bitters for me.

 

Don't forget Boneyard Notorious. IMHO is the juiciest best Triple IPA out there. So drinkable making it so dangerous.

 

Again, Boneyard makes amazing beer, but the style is not what the OP is talking about.

 

It means more Citrus, Tropical fruit notes. like a glass of fruit juice

 

Nothing in the definition of juicy relates to tasting like juice, but OK. Does pineapple juice taste like orange juice? How about tomato juice? There is a reason you don't just order a glass of juice. You specify the type.

 

Although I think "juicy" is useless as a descriptor in relation to beer and is just a buzz word with no defined meaning in the context, this is the closest thing I have seen or heard to something that actually makes sense. Every time someone tells me an IPA is juicy, I ask what it means. No one ever has a clear answer. More like a vague notion. And no two people seem to mean the sae thing when they use it.

 

I give up.

 

Come North and drink the beers being discussed, every time someone says "juicy" up here in front of beer people they know exactly what you're talking about.

 

Prohibition Pig in Vermont has an amazingly juicy IPA they make. Also, Jai Alai from Cigar City and Mastermind from Fiddlehead are incredibly juicy. None of these are west coast however.

 

I have had a number of the beers being discussed. Even on this thread, different people are debating whether or not a given beer is "juicy". A small group of people using a word incorrectly does not suddenly give it meaning. Just in the post I responded to, there was a debate whether a specific beer was juicy. Tell the average person a beer is juicy. Then ask them what that tastes like. Look up the recognized definition of the word. It has nothing to do with flavor.

But I will continue to play. You just told me "juicy" has a meaning in this context. What is the meaning?

 

Just because people have poor reading comprehension and ignore what makes the beer in question unique, doesn't mean there's not an accepted concept.

This is exactly what the OP asked for:

The OP clearly asked for a style of IPA that uses a very light malt bill (NO CRYSTAL), includes oat adjunct, focuses on newer hop varieties and uses a London/Burton/Conan yeast profile (NO CALIFORNIA YEAST). It's not filtered, it looks like freshly squeezed orange juice and is very low in the bitter department.

When someone says "juicy", they are referring to both the look and taste of freshly squeezed fruit juice. There's no need for you to be obtuse, no one is ordering artisinal freshly squeezed tomato juice, it's widely accepted that freshly squeezed juice is along the lines of orange, mango, papaya, etc.

 

A sampling of beers listed on the first couple of pages by various members which I have tried: Heady, Sip of Sunshine, Kern Citra, Lagunitas Sucks, Stone Enjoy By, Hoparillo, Fresh Squeezed, and Juicy.

 

What does freshly squeezed fruit juice taste like?

 

Try some freshly squeezed OJ, papaya or mango juice and you'll know. Until then you'll have to continue to troll.

 

I agree completely , it's very subjective at best.