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I did some more research today, and I'm actually convinced that there is a central brewery somewhere that brews one recipe of NEIPA and sells it to small breweries in bulk for them to can with trendy labels.

90% of small breweries are using what is the biggest kept secret in craft brewing today.


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Imma guess it's Two Roads.
 
I really want to try this one, but I'm not sure if I want to deal with the insanity there on Friday or not.

After seeing the release lineup for Black Friday, I also questioned how much I hate myself. Still not sure.

My guess is Blackivy will stick around through the next Tuesday release due to low limits.
 
so many questions...

New brewery/blender here in Australia. Focussing on harvesting local cultures, wild ferments and barrels. He's brewed a couple of beers for his tasting room only, this one and a 3.9% table beer (which is outstanding). He figured he needed a lager for his tasting room so this was the result. He also figured he should give me a bottle because of my good looks (I can only assume).

His other beers are outstanding.
 
New brewery here in town is doing open fermented lagers and the first two have been incredible. They've got a schwarzbier (open)fermenting right now and I can't wait to try it.
I've been looking at the Christian Gresser tanks but they're soooo expensive. Look at this beautiful fermentation room though. I can't find a pic online but Maisel has a similar setup behind a glass window in the taproom and it looks amazing.

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Would definitely love to have some open fermenters and horizontal tanks eventually for some lager and hefeweizen production.
 
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Not sure if this goes here or in the Nope thread.

Lol, they're late to the party

A brewery near me already did a hazy red IPA that was dry hopped with vic secret hops and mosaic lupulin powder. It was light in bitterness, had a fruity aroma, but nice malt backbone.

They didn't call it a "red NEIPA", but If that doesn't classify as a red NEIPA, i don't know what the **** will
 
The first time I came to Tired Hands the bartender told me he liked Hop Hands better than Edward, and I loved that they had sandwiches, cheese plates, pickles, and pretty good saisons, but it isn't Hill.
 
BA has some great thoughts about hazy IPAs: https://www.beeradvocate.com/articl...are-new-england-ipas-more-than-a-passing-fad/

(Their thoughts are not great)

I may have posted this already, but if you wanna read a REALLY funny articles about hazy IPAs, check this out:

http://www.wweek.com/bars/beer/2017/08/22/vermont-is-over-the-best-hazy-ipas-now-come-from-oregon/

The author is known locally for pissing everyone off about his (lack of) beer knowledge, despite being beer editor. This article is laughable. I like the hazy options we have just fine, but they’re no Trillium.
 
Fullers had a go at producing a NEIPA with Cloudwater and it turned out like this. Not my picture but I certainly chuckled when I saw it. The old skool part of that collab won but still tasty AF on cask apparently.


Sounds like the pack was released three months after bottling so it would make sense for it to be filtered. Laughing at everyone on Untappd being pissed cause it's not hazy.
 
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