Why are "session" IPAs the same price as regular IPAs?

The only way to produce a 'session IPA' (low ABV but high in hop aroma and flavor) is to do so by the technique commonly known as 'hop bursting.' This process requires a lot (and I mean A LOT) of hops dumped near the end of a boil (or at whirlpool) to extract the pungent aroma and flavor without the addition of bitterness that would otherwise render a beer of this lower ABV astringently bitter and unquaffable. Then...these same 'Session IPA' beers are dry hopped with the same regiment as their IPA/DIPA/TIPA brethren.

Since hops are the most costly ingredient of the bunch (especially when considering new, 'en vogue' varietals like Mosaic, Azacca and Nelson Sauvin), the absence of ABV does very little to offset the cost of the production of said, 'session IPA.'

Moving forward, please remember that hops are costly and 'session IPA's' require just as much (if not more) ingredients than its brothers.

I Hope this explanation helps...

 

Not big on session beers. I want a full IPA: taste and alcohol content. Session beers are like having a Mercedes that runs on premium and filling it with regular. Skip them and get the big boys, after all its about quality not quantity. That's why we're all here on this site!

 

Yeah, it did seem that the labor was low, although that was based on 1% of consumer price, not wholesale price.

 

Thanks for the insight. I have no first hand reference outside of homebrewing (which is way off on scale). I only referenced that graphic, as the article seemed to me to be at least decently researched.

 

Also, as a smaller person I'd like to know: Why do size S clothes cost the same as XXL? Total bullshit.

 

How about some FWH and Whirlpool, then some dry hops?