New England IPA

It certainly predates all but a handful of IPAs (that specifically called themselves IPA on the label, that is) among current US brewers.

 

Maybe @palma will write a letter to some 'authority' to get Harpoon to remove from the label the adjective of "New England"!?!

Cheers!

 

Stuff like this thread is why New Englanders have acquired a reputation for being arrogant and self-centered.
By the way, do we need a "Georgia IPA" classification for beers from Creature Comforts, Orpheus, Burnt Hickory? Because a ton of those are juicy as heck while being at least mostly clear, as opposed to "Walmart orange juice from concentrate" colored.
What about a "Midwestern IPA" that's juicy, flavorful, and balanced? Like Todd the Axe Man or Boulevard's The Calling? Oh wait. I just described the same beer for New England, Georgia, and the Midwest.

 

100%-

 

I am content to leave it up to your judgement.

 

no

 

Current ipa fad not withstanding, there seem to be alot of cloudy, soft mouthfeel ipas coming out of the northeast that defy the traditional idea of what an ipa is... As a homebrewer it makes competition difficult if I were to enter a beer like julius into the american ipa category. Some haze is acceptable according to bjcp standards, but have you seen julius, or even heady for that matter? I would have a better chance of getting a cup of red eye grave to medal. Plus the water profile is different for these beers as well... I feel like if any type of ipa needed its own category (at least on a bjcp level) it would be these northeast pales.

 

I find this vitriol so amusing. I grew up in Boston in the 80s, drank IPAs there in the '00s (VASTLY filtered offerings of an ENGLISH sub-style) & left seeing Long Trail offer an unfiltered IPA. Not great.
Now I live in Portland, OR. Keep your krause-schlock, New England. Your IPAs are overmatched by freshness of hops here. Your clamouring for introducing a TREATMENT to beer as a legitimate style is like me waiting to hear from others about malt-balance vs. light malt as a sub-style in my forum...ludicrous.

 

You could, but I bet you'd end up getting some manhattan style "chowder" :|

 

Any brewer would tell you that water profile is easily manipulated to fit the brewer's desire. The beers look like mud. Sure, they taste good, but that's not a defining characteristic that makes it a unique style, especially when similar flavor profiles exist across the country. Have you had Tropicalia? It's also like drinking a pillow of peach and mango juice, yet it's almost crystal clear.

 

Take a look at a pic of Ex Novo's Dynamic Duo IIPA...looks like pineapple juice & tastes like lychee & lemons. Soft mouthfeel & lightly bitter. Brewed (non-profit) in PDX.

Funny Harpoon denies their English style...as it nearly defines it to a T. I thought it was mediocre, a decade ago. Now it's just pretentious...how Portland of it!

 

Hmm, now I can put a name to these dry fruit juice type IPAs that I really can't stand.

 

Had a wrought iron by Abita, well had two cloudy unfiltered Abitas. Thought it had more hops and malt come thru.

 

while water profiles are manipulated easily, it seems most brewers stick with high sulfate low chloride to bring out the most from their hops. These beers use a water profile that is unique to these beers, they use yeast that is unique, and the ibu/gu ratio is nowhere near what most brewers are putting out as well. Also, the dryhopping techniques and quantities are also unique. The interactions between hop oils and beers with yeast in suspension are unique as well. These beers cant be simplified as "nonfiltered" ipas, because there is more going on than filtering here.

 

Sounds like a uniquely specious point. Yeast is suspended, in the barrel. There it remains in the vessel, or in a filter...where it belongs. Bitters deserve clarity!

 

using the word fad here sounds extremely negative to me?. Are you implying these IPAs are not top notch and wont have staying power? I think there is a better chance people try to nail down what Tree House, Trillium, and New England are doing here than it being a fad

 

So i take that you do think its a short term thing and that you do not like them huh? I respectfully disagree and think it will have a ton of staying power.

 

Not that I'm directly disagreeing with you, but people said that about IRA, Black IPA, and RyePA too. While they're still being made, they're not made nearly in the same quantity as they were when they were hot.