Hazy IPAs, Why?

[cegan09]

Couchsending, I'm with you on where the haze comes from. I was just under the impression that the pros were using whirlpool hops significantly. Thats why I asked for sources because it's interesting to learn more.

The Hazy IPA and NEIPA are not the same beer from what I understand, but that some feel they crossover.

Kinda but not really? Everyone jumping on the bandwagon missed the point of them and assumed that the goal was haze, so they focused on that. But the goal is really a specific beer that is smooth, pleasant, not bitter, and hugely flavorful and aromatic. Those that are focusing on the haze aspect are missing the point and perpetuating bad examples of the style. Those that get it understand that haze is a side affect, not a goal.

It should never be from yeast (I've made crysltal clear beers with conan, and i've made beers with conan that are hazy 6 months on). It should not be from adjuncts. No one uses flour. I was always under the impression that home brewers were using flaked adjuncts for body more than anything.

 

[ApolloSimcoe]

Get yourself a fresh Heady and you'll understand "why"

 

[rodwha]

Get yourself a fresh Heady and you'll understand "why"

I'm certain I was sent one. I know it’s considered an epic IPA, but I thought it just somewhere in the middle. Good but not outstanding. Still waiting for a Pliny.

I guess I just really prefer a west coast style. A huge hop presence with little malt coming through, and low bitterness. Not that I can’t enjoy other styles, but these are the ones I favor, and therein lies my issue I suppose.

 

[tellyho]

Have to agree that you need to try a good FRESH one in order to appreciate the style. Unfortunately, many lose their hop character within a week. Many breweries are making beers that they call hazy IPAs, most of the ones I've had are definitely meh.

 

[ApolloSimcoe]

I agree that is has to be fresh. I had my first Pliny a few years ago and was like "Meh, what's all the hype about?" That being said i have no idea how old it was or what that bottle had been through to get to me. But for me with a fresh Heady, Focal or Crusher when you open that can and the blast of hop aromas hits your nose its just completely epic for me. Then your first taste!

 

[rodwha]

We do road trips often and always find a few brew pubs along the way. California seems to be next on the list.

 

[day_trippr]

[...]I guess I just really prefer a west coast style. A huge hop presence with little malt coming through, and low bitterness. [...]

Low bitterness? Where'd you get that from?
In its heyday West Coast IPA was all about who could fit the most IBUs into a bottle. Total throw-weight battle...

Cheers!

 

[MT's AZ Ale Haus]

I assume you are referring to this...

I personally dig all the VooDoo IPA's.

 

[MT's AZ Ale Haus]

This is another tasty Hazy IPA

 

[6Tap]

FYI
West Coast is the Best Coast, beer included!

 

[HopsNTails]

This is a pretty good one too

 

[rodwha]

Low bitterness? Where'd you get that from?
In its heyday West Coast IPA was all about who could fit the most IBUs into a bottle. Total throw-weight battle...

Cheers!

Indeed. Just because the IBU number is high doesn’t make it overly bitter. I use 1/2 of of Warrior for bittering and use about 2 1/2 of of a nice high AA hop/hops for a flavoring and aroma addition getting around 100 IBUs, along with a healthy whirlpool and dry hop. Mine aren’t bitter at all, but are the hop bombs much like a west coast style, whereas some others are more malty and have a more prominent bitter and lesser hoppiness.

 

[rodwha]

I’ve also tried one no bittering IPA with an equal 30, 20, 10, and 5 min addition with dry hop, but it was oddly missing the bittering. I didn’t care for it and so fellows here on this forum advised me on the small bittering and huge late additions to achieve the west coast profile.

 

[couchsending]

Couchsending, I'm with you on where the haze comes from. I was just under the impression that the pros were using whirlpool hops significantly. Thats why I asked for sources because it's interesting to learn more.

It’s based on comments from Nate and JC, and other brewers who’s beer I respect. Basically that they’re pulling hops from WP and adding them to the DH instead. If you’re going to add huge DH additions it has a more pound for pound impact on the final beer than that same amount in WP.

There are so many variables that go into perceived bitterness. You could have a beer with a much higher perceived bitterness with only WP additions below 170 vs ones with piles of hops added throughout the boil. Water, pH, pitch rate, process all come into play.

 

[Iseneye]

I had the New Belgium version and wondered why this has been a fad. To me the overall flavor of the beer is as murky as the beer itself. It seems to defy what an IPA is supposed to be. Looking over their ingredients I assume it has to be The Hefeweizen yeast. So what’s the big deal about?

Whatever the new popular beer style is someone will say "I don't get it". Not long ago people were saying the same thing about West Coast IPAs. If you don't like a beer style don't make it, don't drink it, don't whinge about it. I don't like Saisons, sours, or high gravity beers. My solution is to not drink them.

 

[SoCal-Doug]

Use any yeast you want. It doesn't matter. Actually, use any malt also. Or no malt. You wont taste anything past the hops. Hazy, juicy, whatever the cool buzzword is this week, its simply bile. Also known as a pheromone used to attract neck beards, dreadlocks and man buns.

 

[day_trippr]

^Right on cue^

And almost spooky

Cheers!

 

[Jayjay1976]

Hazy NIEPA is like thicc booty. If you hafta ask why, it ain't meant for you.

 

[InMyHumbleOpinion]

GABF juicy/hazy IPA was added to BA categories this year. First time in the competition and it was the biggest category. Not even a comparison.

 

[S-Met]

Hazy brews help remind me how much I appreciate a well made beer. When I'm feeling in a rut, I have a hazy and remind myself that there are really crappy brews out there and further appreciate all of the steps involved in a proper brews.

 

[ChootchMcGooch]

I couldn’t catch any notes of cloves or bananas, but then maybe it was well masked by the hops.

As suggested maybe I should try someone else’s, though I still don’t understand the attraction to a cloudy IPA. I have two more left. Next time I’ll see about posting a pic. It’s much more murky than a typical wheat beer.

If you get a chance to try Mikkellars Windy Hill series it might make more sense to you. I definitely wouldnt judge entire genres of beer off of New Belgium examples.

The idea is to leave a lot of the sediment suspended in the beer. The dead yeast and hop sediment leave a lot of juiciness and almost creamy mouth feel. There are now unfortunately breweries that take shortcuts, such as using flour to cloud the beer or adding orange juice to crate the juiciness.

Find breweries known for hazies and u'll get a better idea of what they're supposed to be like. Mikkellar makes stellar ones. They definitely aren't for everyone though, you still might not like it at the end of the day. They were just a new "thing" for breweries to do and play around with, much like the new "Brut IPA" is becoming the new wave. At least in southern California.

Sent from my SM-G900T using Home Brew mobile app

 

[CTS]

I personally like the style, it's the only IPA I enjoy. The normal West Coast IPA way to bitter for me, I don't enjoy that spicy bitterness. The aroma and flavour of a NEIPA is enjoyable.

 

[couchsending]

The idea is to leave a lot of the sediment suspended in the beer. The dead yeast and hop sediment leave a lot of juiciness and almost creamy mouth feel.

Sent from my SM-G900T using Home Brew mobile app

Actually that’s not the idea but unfortunately that’s what people think it needs to be which is why so many suck. The best ones have been spun out by many a lab to find very little yeast. And the haziness shouldn’t be what has the impact on mouthfeel.

 

[rodwha]

Whatever the new popular beer style is someone will say "I don't get it". Not long ago people were saying the same thing about West Coast IPAs. If you don't like a beer style don't make it, don't drink it, don't whinge about it. I don't like Saisons, sours, or high gravity beers. My solution is to not drink them.

No doubt. However this is supposed to be a style of IPA. As I’ve learned here from those who’ve responded many don’t understand what it should entail and do terrible things to achieve this haze. They’ve made a terrible rendition of the style, and I’m apparently not the only one that doesn’t get it when it comes to those examples. Heady Topper is one I’ve had and thought was good. It doesn’t rate high for me, but then I rate IPAs (other than British) on the same scale.

 

[ChootchMcGooch]

Actually that’s not the idea but unfortunately that’s what people think it needs to be which is why so many suck. The best ones have been spun out by many a lab to find very little yeast. And the haziness shouldn’t be what has the impact on mouthfeel.

Interesting... I learned that from one of the cellarmen that work at stone brewing... And the best hazies I've had have had an immense amount of sediment at the bottom of the cans. But I am always looking to learn more. What makes them "hazy" then?

Sent from my SM-G900T using Home Brew mobile app

 

[Andrew Hodgson]

Why are we asking "Why" in the first place? It should be "Why not?" Isn't the point of the homebrew game to do whatever the fark you want regardless of what is hot on the market right now?

 

[CTS]

Interesting... I learned that from one of the cellarmen that work at stone brewing... And the best hazies I've had have had an immense amount of sediment at the bottom of the cans. But I am always looking to learn more. What makes them "hazy" then?

Sent from my SM-G900T using Home Brew mobile app

From what I understand it is adding the dry hops when the fermentation is still active, usually at high krauzen. This results in bio transformation of the hops that leaves the beer "hazy"

 

[kevin58]

Ahem.

http://dev.bjcp.org/beer-styles/21b-specialty-ipa-new-england-ipa/

21B is a catchall category not a NEIPA specific category.

Ahem.

 

[Hwk-I-St8]

Again the top tier breweries of this style in my mind at least don’t:

Add lots of flaked adjuncts
Dry hop at high Krausen
Do gigantic whirlpool additions
Use piles of CaCl

You consistently come here preaching this on a recurring basis, yet never post how they do it.

 

[bob1852]

21B is a catchall category not a NEIPA specific category.

Ahem.

It's exactly the reason 21b was created as a category. 21b is not a "catchall category".

If you enter NEIPA into any other category, the judges will (or should, if they're a halfway knowledgeable judge) say it should've been entered in 21B. So, yes, it has a recognized BJCP category.