SEIPA

[3 Dawg Night]

I think it's not right that the North East and West Coast get their own IPA while we Southerners are left out. Anybody have any ideas for a Southeast IPA (SEIPA) that could become the next big thing? What can you do with an IPA to make it uniquely Southern? My first thought is an IPA with pecans in it; I have no clue whatsoever what that might taste like. Maybe that's the wrong tack. Maybe we need to look at hops. WCIPA's tend to be piney/resiny, and NEIPA's are decidedly citrusy. Maybe something more minty, like Perle, Polaris, or Fuggle? Has anyone tried something like this?

Then again, maybe this belongs in the Drunken Ramblings forum (even though it's 1pm on a Friday, and I haven't started drinking yet).

 

[FromZwolle]

everything is sweeter in the south, so maybe start there...

 

[jschein]

everything is sweeter in the south, so maybe start there...

Sweet tea and pecan IPA!

 

[FromZwolle]

peach cobbler IPA sounds pretty dope.

 

[Sammy86]

Being a former muckraker I think fondly of sweetness of the south...the women and desserts in particular.

I'm with @FromZwolle on this one...gotta have some peaches!

 

[3 Dawg Night]

peach cobbler IPA sounds pretty dope.

So what would that look like? Maybe a strong dose of biscuit/Victory, and peaches in the secondary? I'm still thinking this might be delightful with a minty hop, like Polaris or Fuggles.

 

[FromZwolle]

So what would that look like? Maybe a strong dose of biscuit/Victory, and peaches in the secondary? I'm still thinking this might be delightful with a minty hop, like Polaris or Fuggles.

i feel like you could go in a bunch of directions with it.

I'd probably try out roasted/cooked peaches in the fermenter (primary, secondary, whatever you like) and a mix of peachy/apricoty hops like summit, etc. but backed up with some spicier noble hops like saaz and a mildly estery/phenol yeast. wyeast 3944 is a fav of mine.

for the grain bill, loads of biscuit/toasty malts and maybe a pinch of a milder smoked malt. gotta have some caramel sweetness in there too.

 

[FromZwolle]

on the other hand, you could go for a soured wort (pre-boil) and a bunch of fresh peaches with a big dose of brighter/sharper/minty hops and a clean, crisp yeast. I've not tried polaris, but Glacier or Crystal, even CTZ has a cool mint-like tinge that i quite enjoy.

 

[grampamark]

How fermentable are grits? Asking for a friend...

 

[PberBob]

Sweet tea and pecan IPA!

I’m liking that sweet tea idea! I think you’d be in the ballpark with Perle, Lemondrop, or maybe some of the tropical NZ hops. North coast Red Seal has a kind of tea aroma when it’s warm. I’d give it a clean, crisp light amber Kolsch-y malt profile to make it refreshing.

 

[Dgallo]

Ingenious brewing out of Texas (DFW) does some pretty Texas or south inspired ipas. They have a peach cobbler fro yo milkshake ipa, pecan pie milkshake ipa, they’ve done a sweet tea inspired one where they stepped tea in the whirlpool and dryhop. Key lime pie Milkshake ipa and a rainbow sherbet inspired sour ipa pie

what would be cool is that the south will always be known for good barbecue, so if you could figure out how to incorporate some smoked grains into an IPA, that might be pretty cool

 

[Elric]

Pulled pork ipa? Maybe a dash of vinegar mop added to an ipa to make a spicy sour? Sorry, I’ll see myself out!

 

[Harleybrew32]

I like the idea of peaches and some smoked malt.

 

[IslandLizard]

How fermentable are grits? Asking for a friend...

[Edits]
Corn grits I presume?
They need to be cereal mashed (or boiled for at least 30-60', depending on how finely they're milled). After that, they're just as convertible (100%) and fermentable as any other corn adjunct added, such as flaked corn.*

The gelatinization temperature of corn is fairly high, hence the required cereal mashing, or boiling for an hour or so, previous to mashing together with a diastatic malt.
Maybe quick grits can be added directly to the mash as chances are they've been pre-gelatinized to some degree.

* That said, I always pre-boil flaked corn for at least 30-40' before mashing with it. That thin "polenta soup" becomes my strike water. I think the preboil (or cereal mash if you want to do that instead) helps with faster/better conversion in the subsequent mash. That's in a beer mash containing as much as 40-50% corn. So any incomplete conversion would be very noticeable (lower FG).

 

[user 263363]

Looks like grits have been mentioned.
NoDa Brewing in Charlotte, NC does a “SEIPA” made with grits. It’s called True Grit and is actually quite good.

True Grit - NoDa Brewing Company - Untappd