So did they put Graham crackers in beer with rhubarb? Seriously?
Hardly surprising, is it? That weiss beers have seen a little resurgence in interest in recent years. Atypical yeast that behave different from ale and lager yeasts and lots of wheat in the recipes. But still nowhere as extreme as your genuine hazy hop cocktails. Cherry-picking weiss beer, especially a fruity weiss cocktail, doesn't legitimise a beer subcategory for hazies. I'm not buying it. Must try harder.
"Based off the island tiki rum drink called a PAINKILLER, we soured this double NEIPA grain bill and conditioned it on milk sugar, ground nutmeg, toasted coconut, Madagascar vanilla beans, blackstrap molasses, and hundreds of pounds of pineapple and tangerine puree."
The Germans make way better beer than weiss. Weiss beers are an acquired taste, even in Germany. Not really my thing either, tbh.
If he doesn't want it, I'll take it. LOLBut beer is a living, evolving thing.
Anyways, I'm done. Going to brew up a NEIPA beer. Which the rest of the World, except you, acknowledges and accepts as real beer. Maybe I'll name it "DDH Real Hazy Beer"
I'm willing to ship you one
The issue to me is that they are like 5 IBU. But that's an issue of taste; IMO it's really strange beer, like a Flemish sour. I find it more offensive to call it an IPA when it's 5% ABV and 5 IBU, but we've established that words have no meaning. (Get off my lawn.)
What are you referring to? Hazy IPAs? Hang on a tick...
It does help present, balance and stabilise other attributes of beer quality. Bright beer, that is. Even in traditional English IPAs and clear American craft IPAs. It’s mainly the 1-dimensional - almost schoolboy-like - obsession with dry hopping more than anyone else that doesn’t appreciate the finer qualities of beer. Some prefer to be more adventurous and make something else, which is fine by me.
The lady has better taste, imho. My stouts appear black, but, on closer inspection, are in fact very dark red and crystal clear.
I haven't looked at recipes; everything I tasted was on tap at various places. On paper there may be higher IBUs, or perhaps I hit a bunch of outliers, but what I got was a bizarre combo of hop smell with no bitterness. It was all (slight) acid and sweet. That's why it made me think of orange juice.
Pretty much the same thing. However the use of different hops can take you away from orange/grapefruit juice to dank, tropical, exotic fruit and other avenues depending on hop choices. I had one that was hitting garlic big time and was one of the most different beers I've ever drank. I couldn't decide if I hated it or not because I like garlic. LOL.
I did the same thing. I had a "dank" hazy and did not really care for it. I drank it, yep, cause I paid for it. LOL. But not my first choice.
I have had that a number of times at some of the golf courses I play. I agree, it was very good.
One of my best games was after way to much beer! (Worst score, probably, but best time!
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