I've Tried, But...

[GHBWNY]

Before home brewing, I had no concept of what an IPA was. But I tend to doubt that the trend toward today’s super-hopped brews are indicative of what British soldiers were drinking in the 1700s. I have tried many, but as a group, I have yet to warm up to really hop-dominant beers. When it comes to beer, anything added to should not overshadow the essential character of. I enjoy a beer that doesn’t cause my brain to struggle for palatability in something it perceives as over-flavored and unbalanced.

I went to a beer-making class this fall and samples of different malts were passed around. As I chewed on these delicious dark and light, roasted and smoked barley kernels, I was impressed as to why the beers I like tasted the way they did: oh yeah, they are a malt-dominant malt beverage! Funny… they did not pass around samples of hops to chew on. I am not anti-hop, maybe just a little 'anti-over-hop'. Today’s super-IPA is no longer just water, malted grain, yeast and a few extra hops. To wit, the essence of malt is no longer cool*, but 120 IBUs is.

So, just to be cool* recently, I bought a couple different 6-packs of a local micro’s IPAs made from “two types of malt”, and “three types of hops”/“four types of hops”, respectively. I tried both. I tried to like them. I even tried to imagine I liked them. But all I could envision was a school called, “IBU Central”, and all the kids were beer ingredients, and they were on the playground at recess. The hop kids, though comparatively few, were from varied backgrounds and were big, strong and aggressive. And bitter. So, they ganged up together and went over to the malt kids who were minding their own business. While greater in volume, they were not as strong. The hop kids picked on the malt kids and pushed them to the ground and laughed at them and called them names. Before long, the hops kids ruled the playground.

“Hop-Bully” IPA.

 

[Psylocide]

Uh... So is this another 'bag on IPAs because I don't like them' threads?

Surely you've been here long enough to not make that mistake.

But, you know personal taste, I like them, what's wrong with you, etc.

Now let the shenanigans begin again.

 

[TechyDork]

This is one of the more creative "I don't like IPA" threads.....

 

[lowtones84]

But all I could envision was a school called, “IBU Central”, and all the kids were beer ingredients, and they were on the playground at recess. The hop kids, though comparatively few, were from varied backgrounds and were big, strong and aggressive. And bitter. So, they ganged up together and went over to the malt kids who were minding their own business. While greater in volume, they were not as strong. The hop kids picked on the malt kids and pushed them to the ground and laughed at them and called them names. Before long, the hops kids ruled the playground.

“Hop-Bully” IPA.

Stop doing acid before you drink beer, it might make a difference :fro:

 

[Psylocide]

View attachment ImageUploadedByHome Brew1446230304.972468.jpg

 

[agrazela]

But one day those malt kids will grow up to be the hop kids' bosses, and the hop kids will never make more than $19,000 a year.

 

[CreamyGoodness]

A few of the threads and posts today have made me want to release one of my particularly noxious farts into the air, with the hope that maybe... just maybe... I could make the entire world unhappy with its bouquet.

 

[CreamyGoodness]

But one day those malt kids will grow up to be the hop kids' bosses, and the hop kids will never make more than $19,000 a year.

My hop kid banged your malt kid's malt wife.

 

[soccerdad]

Whiny, sniveling little malt kids anyway!

 

[agrazela]

My hop kid banged your malt kid's malt wife.

Dry-hopped at best. Stupid kids.

 

[m00ps]

I think the OP isnt trying hard enough to make a good IPA. They dont need to be excessively bitter, even at ridiculous hop levels. That and he is buying all the wrong IPAs off the shelf

 

[CreamyGoodness]

Havent they heard of chaffing? or is it chafing...

Either way... keep malt away from your wives, guys.

 

[agrazela]

Either way... keep malt away from your wives, guys.

Totally. You never saw Billy Dee Williams try to seduce your woman with some kind of "hop beverage." The suave dudes are all about the malt.

(Psst... I hear the Cos likes the malt, too.)


Besides which, most ounces of hops are in there what, 5 minutes or less these days?

Malt--POUNDS and POUNDS of it--is in it for a full 60, 90, 120+ minutes. Double decoction. TRIPLE decoction!
How the hell are you going to compete with all that? She's leaving you.

 

[TexasDroughtBrewery]

before home brewing, i had no concept of what an ipa was. But i tend to doubt that the trend toward today’s super-hopped brews are indicative of what british soldiers were drinking in the 1700s. I have tried many, but as a group, i have yet to warm up to really hop-dominant beers. When it comes to beer, anything added to should not overshadow the essential character of. I enjoy a beer that doesn’t cause my brain to struggle for palatability in something it perceives as over-flavored and unbalanced.

I went to a beer-making class this fall and samples of different malts were passed around. As i chewed on these delicious dark and light, roasted and smoked barley kernels, i was impressed as to why the beers i like tasted the way they did: Oh yeah, they are a malt-dominant malt beverage! Funny… they did not pass around samples of hops to chew on. I am not anti-hop, maybe just a little 'anti-over-hop'. Today’s super-ipa is no longer just water, malted grain, yeast and a few extra hops. To wit, the essence of malt is no longer cool*, but 120 ibus is.

So, just to be cool* recently, i bought a couple different 6-packs of a local micro’s ipas made from “two types of malt”, and “three types of hops”/“four types of hops”, respectively. I tried both. I tried to like them. I even tried to imagine i liked them. But all i could envision was a school called, “ibu central”, and all the kids were beer ingredients, and they were on the playground at recess. The hop kids, though comparatively few, were from varied backgrounds and were big, strong and aggressive. And bitter. So, they ganged up together and went over to the malt kids who were minding their own business. While greater in volume, they were not as strong. The hop kids picked on the malt kids and pushed them to the ground and laughed at them and called them names. Before long, the hops kids ruled the playground.

“hop-bully” ipa.

tl:dr

 

[Newsman]

I'm not a fan of hop-forward beer either. That being said I've tried some AMAZING IPA and IIPAs. You can have a lot of hops without having a lot of hop BITTERNESS. Hops are just a different flavor, as long as you don't overdo the bittering hops. I think most commercial IPAs go way overboard with the bittering hops. Just my opinion though

 

[ericbw]

I doubt that many beers today reflect what anyone drank in the 1700s. American versions of almost any style means "with more hop aroma, probably dry-hopped with Cascades."

I think you just have to pick what you like and drink it.

 

[Psylocide]

I doubt that many beers today reflect what anyone drank in the 1700s. American versions of almost any style means "with more hop aroma, probably dry-hopped with Cascades."

I think you just have to pick what you like and drink it.

Huh?

 

[soccerdad]

Huh?

time traveler

 

[ericbw]

Huh?

The OP said, "I tend to doubt that the trend toward today’s super-hopped brews are indicative of what British soldiers were drinking in the 1700s."

I said, "I doubt that many beers today reflect what anyone drank in the 1700s."

Seems like it makes sense.

The rest of it means that American versions of many styles (IPA, pale ale, red, stout, wheat, brown) are simply hopped up versions of the style. Usually they are heavy on the aroma hops, especially dry-hopping so it is really strong. And the "classic" American hop for that is Cascade.

Then I suggested that it is better to pick beer that you like, rather than trying to like something that is popular.

 

[Psylocide]

0American versions of almost any style means "with more hop aroma, probably dry-hopped with Cascades." .

This is what I disagree with almost completely.

 

[Owly055]

Before home brewing, I had no concept of what an IPA was. But I tend to doubt that the trend toward today’s super-hopped brews are indicative of what British soldiers were drinking in the 1700s. I have tried many, but as a group, I have yet to warm up to really hop-dominant beers. When it comes to beer, anything added to should not overshadow the essential character of. I enjoy a beer that doesn’t cause my brain to struggle for palatability in something it perceives as over-flavored and unbalanced.

I went to a beer-making class this fall and samples of different malts were passed around. As I chewed on these delicious dark and light, roasted and smoked barley kernels, I was impressed as to why the beers I like tasted the way they did: oh yeah, they are a malt-dominant malt beverage! Funny… they did not pass around samples of hops to chew on. I am not anti-hop, maybe just a little 'anti-over-hop'. Today’s super-IPA is no longer just water, malted grain, yeast and a few extra hops. To wit, the essence of malt is no longer cool*, but 120 IBUs is.

So, just to be cool* recently, I bought a couple different 6-packs of a local micro’s IPAs made from “two types of malt”, and “three types of hops”/“four types of hops”, respectively. I tried both. I tried to like them. I even tried to imagine I liked them. But all I could envision was a school called, “IBU Central”, and all the kids were beer ingredients, and they were on the playground at recess. The hop kids, though comparatively few, were from varied backgrounds and were big, strong and aggressive. And bitter. So, they ganged up together and went over to the malt kids who were minding their own business. While greater in volume, they were not as strong. The hop kids picked on the malt kids and pushed them to the ground and laughed at them and called them names. Before long, the hops kids ruled the playground.

“Hop-Bully” IPA.

I personally prefer beers in the true IPA range, which is in the 40's to mid 50's IBU, though I sometimes drink the absurdly highly hopped American pseudo IPAs. One mistake most people make drinking and serving these "American Ultra Bitter Ales" is temperature. They are much better at warmer temps. I don't drink these beers in summer because I don't have any way to maintain them at optimal temps which are in the mid to high 50's. You will find them much more palatable in this range.

H.W.

 

[ericbw]

This is what I disagree with almost completely.

Which part? American style beers *tend* to have more aroma hops than their British or Euro counterparts. Cascade hops are the "classic" American craft beer aroma hops.

 

[Paps]

“Hop-Bully” IPA.

I have a strange feeling you just helped a dozen IPA fans name their next beer.

 

[day_trippr]

 

[Gavin C]

Can't we just skip the next umpteen pages of the usual and get to the deadly eCarboy images post haste?

 

[GHBWNY]

Stop doing acid before you drink beer, it might make a difference :fro:

I presume you're referring to "Alpha Acid"?

 

[Teromous]

I predict a West Side Story thread in your future when you make the foray into sour beers...

 

[GHBWNY]

Whiny, sniveling little malt kids anyway!

Now, wait just a minute! In general, the malt kids are a sweet bunch. Especially the dark ones. Many must endure some extreme heat in the prime of their life; some barley make it through, while others are crushed. I toast them.

 

[moreb33rplz]

Damn kids these days need to turn down that rapper music and git off yer lawn too!

 

[badmajon]

I have no idea what that guy was on but I enjoyed reading that!