Monkish Brewing (January 2017)

Ready. Set. Lawn Chair!

 

had to figure it would be today with rain in the forecast the rest of the week

 

Just to be clear, not all breweries add flour and tbh I think its only HH who does that

 

Hazelaborers must be breathing a sigh of relief - this ends the rest of the week of waiting from 1:30 - 2:30 every day in front of an industrial complex.

 

I was thinking about this in the sense of hops having aseptic properties being added to the boil, adding as dry hop might introduce some unwanted bacteria.

Also i think you have to put yourself in the time period and the mind set that clarity meant quality. I take into account also of the availability of the types of yeast. I am certain that the combination of malt, yeast, hops eventually landed a brewer a hazy beer and there was just too much a lore of good beer is a clear beer.

I am in the camp of brew what you like to drink. It still has the same ingredients. Different yeast and a different hop schedule.

Yes, i think it should have always been about taste. I think that the classic beer styles should always be preserved. In the next 100 years i hope that ales and lagers are still brewed in the same tradition. Maybe that is what the genres should be your classic/ traditional and your newer style beers.

While there is no smoking gun for as to why the hops were initially added, conjecture leads us to believe that preservation and transportation was most likely the driver for the change.

Lets think of this way.

Beer gets sent to india

Beer sent to India spoils

Beer increases amount of hops and is sent to india

Beer sent to india did not spoil

Beer continues to india

Circumstantial evidence supports the hop addition as a preservative

 

It doesn't make sense that they'd brew an IPA to send to India. Everyone knows that, without cold storage, the beer would be a shelf turd within hours.

 

haha i give up, releasing beer on a weekday at 2pm...

Unless its a weekend or a online purchase with in person pick up im out man.

I have a career...i cant just call out of papa johns and wait in line for beer.

If Henry or anyone from Monkish reads this thread....Online releases please

Modern Times does it just fine.

But so long beer does not out last 2 hours of sitting in traffic .... Im out.

 

That's why it's listed as a variable.

 

I'm speaking to the orthodoxy that creates the mindset that beers must remain within style guidelines. Such a mindset prevents some brewers from thinking outside of the box.

 

Elitist.. no respect for working-class REAL americans.

 

I would imagine that clarity was valued in beer and thought to be a sign well executed beer in past times as it moved from individual farmhouses to breweries along with advancements in knowledge and technology. As brewer's got better, clarity in many styles was observed as a correlation.

At some point, though, the knowledge and technology became so widespread and available to everyone that clarity no longer defined a quality beer or brewer.

Well, to some extent, right? I mean, the use of other adjunct grains (i.e oats, rye) probably have a notable impact on the final product when compared to a crystal malt west coast IPA.

I can get on board with that but, in some senses, we've already seen that happen with the emergence of the American Pale Ale or American IPA as separate styles than the original English/Euro style.

The link posted on this topic even said that they the preservative characteristics of the hops were identified and utilized prior to the emergence of the IPA as a style.

My guess is that IPA was coined to differentiate the pale ales that they had been hopping up for transport for 100 years (or whatever) before the term came up. So, in that sense, it seems like the IPA was not invented to preserve beer as much as it was a label applied later to beers that had added hops for preservation. Just a guess...

 

MT also has a lot more cold storage space... (or doesn't care about keeping their IPAs cold during the pick up window).

 

You could always form an alliance and have one of the hazebros in line order a pizza from Papa Johns to get delivered TO the line.

Just sayin' there's a will there's a way

 

Still, I am not seeing many avoiding something because it is against a style rules and they won't win an award for it.

Sure, some may be deterred but I am not sure those that would be deterred would've been that experimental/creative to begin with. Sounds like a brewer who intentionally wants to brew beers that abide by the style.

 

@Earlycsquid for President!

 

You're speaking as if brewers producing beers that folks like to talk about on BA are the majority. There's a shit ton of breweries out there and a majority of them aren't very good.

 

That's why the bjcp guidelines are always being revised for new styles every few years, including ipas

 

Lack of creativity =\= crappy execution.

 

i get the cold storage thing but lets think about this. The beer they are releasing came out of their fridge in the first place. So why not just leave it in the fridge? People will still line up and clear out the fridge. If the beer is not picked up same day then it goes to first come first serve the next day when they open.

 

The cold storage issue is definitely blown out of proportion. It will sell out same day, they just don't really have an incentive to move to online sales. I'd LOVE for them to do so as I'm in the same boat as you but selling out their back door knowing people will be lined up before they even open is about as easy as it gets.