Make IPA Clear Again

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bwible

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I started brewing again after 20 years because everything on the store shelves looks like alcoholic Kool-Aid. That's fine, go for it. But if I want an Ordinary Bitter, I have to make it. Like it was 1976 or something.
Bitters and English Pale ales are a big part of what I brew. And yes, its due to availability. We can get Fuller’s here - London Pride, Porter, ESB - Boddington’s in nitro cans, and not a whole lot else. Some of the stuff we see is not in good condition by the time it gets here, either.

I’ve noticed the same thing with IPA, too. Every can is labeled hazy, juicy, dank - words we never heard in years gone by. And many of the others are falsely labled - that’s one of the biggest complaints is that guys don’t know what they’re buying when they buy IPA anymore. Much of it seems to be in cans now, bottles seem to be getting fewer and fewer.

I don’t drink a whole lot of IPA these days, but I enjoy one now and again. When I do, I usually buy Lagunitas.

And yeah, every company has a hard seltzer now because they are dirt cheap to produce and the profit margin is extremely high, plus they are lower calorie beverages popular with women.
 

day_trippr

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Both. And why put clear in quotes?
I didn't want to even remotely associate an IPA with Zima :)
Anyway...my point is exactly the same as those who take exception to making beer intentionally opaque as a primary goal...

Cheers!
 

Miraculix

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I wonder if we should start a thread on how to make less bitter, super hop flavored, tropical and all that clear beer. People like the hazy beers for the flavor. Can we get those flavors in a clear IPA?
Sure, much dry hopping after fermentation finished, less bittering additions, job done!
 

ba-brewer

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Anyone making a Kveik clear? Do I need to lay off the late hops?
I did an IPA with Omega Voss that came out quite cloudy. A dose of gelatin fixed it.

The IPA I did with Lutra that I have on tap is pretty murky too, could of been too much Vic secret (dry hopped) though. I try not to use gelatin but might need to do it again.
 

InspectorJon

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Sure, much dry hopping after fermentation finished, less bittering additions, job done!
I have done this. A pils/Mosaic SMaSH with heavy dry hop with a highly flocculant yeast and it came out hazy. Yellow Rose From what I can find the haze is the result of polyphenols in the post boil hops binding with the malt proteins so it's apparently not as easy as it seems it might be.

If there really is interest in exploring this subject we should start a new thread. There is too much debate, humor and distraction regarding the legitimacy of haze in the last 40 pages to bury a serious discussion here on how to make an IPA with the qualities people like about hazy IPA but getting those into a clear IPA. I'm not sure it is possible.
 
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I have done this. A pils/Mosaic SMaSH with heavy dry hop with a highly flocculant yeast and it came out hazy. Yellow Rose From what I can find the haze is the result of polyphenols in the post boil hops binding with the malt proteins so it's apparently not as easy as it seems it might be.

If there really is interest in exploring this subject we should start a new thread. There is too much debate, humor and distraction regarding the legitimacy of haze in the last 40 pages to bury a serious discussion here on how to make an IPA with the qualities people like about hazy IPA but getting those into a clear IPA. I'm not sure it is possible.
What if we don’t like ANY of those qualities?

(Just trying to get the thread back on track.) ;)
 

Miraculix

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I have done this. A pils/Mosaic SMaSH with heavy dry hop with a highly flocculant yeast and it came out hazy. Yellow Rose From what I can find the haze is the result of polyphenols in the post boil hops binding with the malt proteins so it's apparently not as easy as it seems it might be.

If there really is interest in exploring this subject we should start a new thread. There is too much debate, humor and distraction regarding the legitimacy of haze in the last 40 pages to bury a serious discussion here on how to make an IPA with the qualities people like about hazy IPA but getting those into a clear IPA. I'm not sure it is possible.
I once did this, really wanted it to be neipa murky, and came out as a clear grapefruit bomb. I have no idea what the difference might be that caused mine to drop clear...
 
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Nagorg

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really wanted it to be neipa murky
^^^
This is what I dont understand. Why on earth would murk be a sought after characteristic? Murk as an unintended consequence when trying to achieve flavor and aroma goals I can understand.
But seeking the murk just makes no sense. There's nothing about a milky looking liquid that is appealing IMO.
Kinda like choosing a glass of swamp water over a crystal clear pour from a water fountain.
 

Miraculix

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^^^
This is what I dont understand. Why on earth would murk be a sought after characteristic? Murk as an unintended consequence when trying to achieve flavor and aroma goals I can understand.
But seeking the murk just makes no sense. There's nothing about a milky looking liquid that is appealing IMO.
Kinda like choosing a glass of swamp water over a crystal clear pour from a water fountain.
I know and couldn't agree more. It was just for the experiments sake. One of my very first brews tbh. And my first and only extract based beer ever. Was like clear and golden grapefruit juice.
 

beersk

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^^^
This is what I dont understand. Why on earth would murk be a sought after characteristic? Murk as an unintended consequence when trying to achieve flavor and aroma goals I can understand.
But seeking the murk just makes no sense. There's nothing about a milky looking liquid that is appealing IMO.
Kinda like choosing a glass of swamp water over a crystal clear pour from a water fountain.
Good point. I think in general anything milky looking isn't desirable. Unless of course it's supposed to be milky looking, ie milk. But it's just a matter of opinion. We're so used to beer being clear except a few select styles (hefeweizen, wits, kellerbier, blanking on other key styles). Now I guess IPA is lumped in with those. Otherwise, beer should pretty much be clear to bright. And even hazy IPAs don't have to be straight up muddy looking. There can be some amount of clarity (ie Heady Topper). But I'm just repeating what most folks already know...
I think bright IPAs and hazies have their place. I'd just like to see the balance of the two on the market start to even out. There are barely any west coast examples on the market right now, at least in the Iowa City area.
 
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moinkyschmoink

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At the risk of backlash, yes I'm posting this! Am I the only one (or one of a few) that isnt on board with the Haze Craze?

I might be open minded to the "style" if it weren't for the association with IPA... Other than the large qty's of hops used, I dont think these beers are characteristic of IPA at all. Personally, the lack of clarity is off-putting and I believe its damaged what a lot of folks think beers should look like. For example, now you can be served a glass of yeast and nobody thinks there is anything wrong with the pour!

I'll admit that I have tasted some that were pretty tasty and had a good aroma but still... IPA?? Really??? Can we just not have a "Hazy Ale" category instead of bastardizing IPA?

MIPACA.... I need to make some hats!
If you make the hats dibs on one!
 

Twinkeelfool

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If black ipa can be a category then NEIPA can too. Doesn’t bother me at all I just find it a bit odd they just add new categories for any new fad beer. Give it a few years and there’ll be a keto kale strawberry chilli tomato chorizo smoked fettuccine lager stout category haha
 
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Nagorg

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Most fall under "Specialty IPA". If the BJCP actually adds a category for NEIPA, hopefully it wont be another Specialty category. "IPA" should be dropped completely and use "Hazy Ale" as the category.

But given that the Brewers Association recognizes the style, that's unlikely to happen. :(
 

bwible

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If black ipa can be a category then NEIPA can too. Doesn’t bother me at all I just find it a bit odd they just add new categories for any new fad beer. Give it a few years and there’ll be a keto kale strawberry chilli tomato chorizo smoked fettuccine lager stout category haha
That’s a great point. I haven’t entered competitions for many years, but why do we need 13 categories for specialty IPAs?
 

mattman91

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I enjoy the hazy/NEIPAs quite a bit, but I understand what is being said here. I love a good, classic West Coast style IPA. That was the style that got me in to craft beer in 2012. I'm bummed that most of the smaller breweries do not really make them as often.

I think the "crispness" is mostly what is missing in the newer styles. A full, creamy mouthfeel is nice in a lot of beer styles, but not everyone's preference for an IPA.

I do love a lot of the new school hops out there, and some of my favorites recently have been beers brewed with those hops but without the addition of oats/wheat etc. Do not get me started on lactose. That does NOT belong in an IPA. For me, it isn't the in-your-face bitterness that I miss (not that I don't mind that) it is more of a mouthfeel thing for me,
 
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