Monkish Brewing

Yeah, trading for TH is usually pretty ridiculous. Hopefully batch sizes at Monkish continue to grow so these hazy IPAs become more of a staple instead of the once a week/wait in line sorta thing. I won't be able to be there this weekend for Foggy Windows but hope to see plentiful releases in May!

 

Not my grandma i swear

 

ha! wow

 

I bet she's in better shape and health than most of the neckbeards on this site.

 

beer geeks be like "yo kids you guys want fake IDs so you can mule me some treehouse?"

 

careful! these grandmas will piss of THE INDUSTRY

 

These dumb "hazy" "east coast" IPAs are not hazy at all, they are flat out turbid. Yeah I'll have my beer in milkshake form please....

 

https://craftbeercellar.com/blog/2015/09/cloudy-with-a-chance-of-turbidity/

 

As the craft industry grows each year they have to figure something out to bring more sheep in so that they keep growing. We are not going to discover Pliny and then call it the one and only beer to drink. Pliny would start tasting like piss water after awhile. So like everything else they have to one up it or 2 up it. Like sours.....I tried sours time after time. Why drink something sour? I don't get it. Taste like sour crap to me. But I will try one here and there occasionally. There are a few while in Brussels that I think I enjoyed. So getting back to the milkshake IPA's. Same concept. I think the east coast brewers couldn't duplicate the west coast style. So they brewed the opposite and created their own style of IPA's that the east coaster really enjoy. Unfiltered beer has been around as long as beer. We'll probably see a category called Milkshake IPA in GABF in the next few years. Or will it come down to EAST vs WEST IPA category?

 

Evolution. You have to be able to adapt to a changing market. Brewers and consumers without the ability to adapt become dinosaurs.

 

That would suck. Especially if you became all t-rex bodied with the small hands/arms and couldn't reach your pint at the table.

 

Reasonable people can disagree about whether these milkshake IPAs are good. To suggest that they're the unintentional result of brewers who don't know what they're doing is sheer idiocy.

 

The one thing I find most hilarious is when people think these hazy, cloudy, turbid beers are that way because they are unfiltered. The fact is these types of beers taste different because the brewers use different types of yeast and hop schedules. The people who came up with that style or were the precursors to it didn't want that overly piney bitter tasting beer. Doesn't make the beer better or worse -- just different, and tasty IMO.

Sour beer has been around longer than IPAs as we know them, so it's nothing new. It's just that Americans finally discovered them and now they don't make enough to keep up with the demand. So, as a smart business minded brewer or brewery why not try to fill in that gap, especially if it's a style you really enjoy?

I applaud Monkish for making the adjustment and it's paying off very nicely for everyone involved, from the consumer to the brewer/owner.

 

Yes, they taste different, but 'hazy, cloudy, turbid' aren't flavor descriptors. And yes, filtering would make them less hazy, cloudy, and/or turbid.

 

Sure, but that's all people talk about. If you've seen my previous posts, I don't care about the appearance. I really enjoy the taste and flavor. The goal of these (at least the ones who are genuine) styles is the taste and the result is that you get that cloudy, hazy, turbid look/feel.

 

So how many of you sheep will be in line tomorrow? Want to say hello.

 

baaa. i'll be there around 11:30

 

Why not? because @Catchy_Name doesn't like that type of beer thats why.

 

You sure this event isn't for those in THE INDUSTRY only?

 

Might stop by to try Cassette that's on now...