New England Style IPLs

Very true. IMO the only thing that makes a New England IPA an IPA is the brewers choose to call them that.

 

How about a NE session IPL?

http://scottjanish.com/hybrid-lager-new-england-oat-session-ipa/

 

Jack Abbys IPLs are the pinnacle of that crisp lager like hoppy beer. I just dont know if the styling would mesh at all. I think of lagers and such as being a touch dry or lighter in flavor. Yet I dont see how the NE stlying can be added.

Im confused.

Ne style by just an overwhelming sample size has shown to have almost no co2 bite, very creamy mouthfeel driven, and just a total opposite of what a lager generally is.

Its not to say it cant happen But wow.

 

I cannot speak for all Colorado breweries, but the vast majority producing what they describe as a New England-style IPA are either using 1318 or Conan (believed to be a derivative of Conan). IMHO, yeast selection does play an integral part in producing beers that are considered NE-style IPAs, but since no official category exists, I suppose that is up to interpretation.

That being said, we have produced an IPL version of Juicy Bits (which was branded as Alpha Bits 3) and we kept all variables the same as Juicy Bits, except fermentation temps and yeast, for which we used our house lager strain. We called it a New England-style IPL and it was a fun beer to compare to Juicy Bits, since the difference between the two was just the impact of yeast/fermentation. So Alpha Bits 3 helped us better understand the impact both yeast and hops have separately on Juicy Bits.

 

I have to think Jack's Abby Excess IPL is a fine example.

 

Could you please expound upon the differences:

• Did the IPL have a smooth/velvety mouthfeel?
• Was the IPL as turbid/murky/opaque as the IPA?
• etc.

Also, could you please provide more details on your lagering process: how long and at what temperature?

Cheers!

P.S. You also made mention of "but since no official category exists, I suppose that is up to interpretation." Have you heard whether the Brewers Association is considering to add this style to an updated Brewers Association Style Guidelines?

 

John Kimmich on ''NE IPAs'' / "Vermont IPAs"
Kimmich recommends using lots of different strains until you find a groove and can replicate flavors consistently. There are so many choices, and it is really amazing to be a homebrewer nowadays.

 

Most yes are using a London ale yeast or Conan. But as stated there is no definite category for a NE IPA.
I found this.

Some brewers get haze from yeast strains that don’t readily flocculate/fall out of suspension, leaving a ghostly aura. Other breweries have indicated that they’re using higher-protein malt bills (oats, wheat, etc.—the same stuff that promotes foam retention) plus late hop additions, in some wizardlike fashion that keeps hop polyphenols in suspension. Many folks mention flour, though the reliable Tired Hands Brewing Co. seems to be the main player there via its Milkshake series.(There are at least as many methods as there are potential category names … My wife’s taken to calling them fuzzy IPAs.)

I have even heard of people putting apples in the boil to release apple pectin. (Tired Hands milkshakes as well)


So its not all necessarily the yeast. The thing that they all have in common you can say is keeping hop particles and yeast in suspension. And also just having a Hazy cloudy look.