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This month’s Zymurgy has articles on different color IPA's, white being one of them. Makes me wonder if we'll see the same kind of discussions on origin and recipes as we have with Black IPA's.
The recipes in the magazine lean toward being American hopped Belgian Wits. Traditionally Wits were a cloudy white from a combination of the yeast used and wheat in the grain bill, but does a White IPA really need a Belgian influence other than color? What about a simple IPA made with enough wheat (and a little oats?) to make it cloudy and give it that rich wheat body and flavor? To me that would be a better description of a White IPA. Brew it with a clean fermenting yeast and keep the spices out.
Or do we have to split the category into Belgian White IPA and American White IPA? :cross:
The recipes in the magazine lean toward being American hopped Belgian Wits. Traditionally Wits were a cloudy white from a combination of the yeast used and wheat in the grain bill, but does a White IPA really need a Belgian influence other than color? What about a simple IPA made with enough wheat (and a little oats?) to make it cloudy and give it that rich wheat body and flavor? To me that would be a better description of a White IPA. Brew it with a clean fermenting yeast and keep the spices out.
Or do we have to split the category into Belgian White IPA and American White IPA? :cross: