Am I one of the few that doesn't understand the need for massive bitterness? Hop flavor yes! Massively bitter? BLECH!
Hell, no! I don't like bitter beers! That's why I don't like most IPA's
Am I one of the few that doesn't understand the need for massive bitterness? Hop flavor yes! Massively bitter? BLECH!
I am convinced most of these new wave beer names and styles result from failed batches and the need to sell them anyway. The first "Session" IPA was likely a batch that did not hit OG targets and/or hop utilisation. It is like taking credit for something you did not want in the first place.
It's not the lower gravity or hoppiness that dictates how much beer I drink in a "session". It is the time and place that dictates that.
I am convinced most of these new wave beer names and styles result from failed batches and the need to sell them anyway. The first "Session" IPA was likely a batch that did not hit OG targets and/or hop utilisation. It is like taking credit for something you did not want in the first place.
It's not the lower gravity or hoppiness that dictates how much beer I drink in a "session". It is the time and place that dictates that.
I disagree that there are no good session IPAs, but to each their own.
Ballast Point Even Keel
Unknown Pregame
Lawson's Super Session IPA #2 (amazing)
Green Flash Citra Session
That's what blonde, wheat and kolsch ales are for...
Ive had people ask if we have any IPAs then straight up walk out instead of even trying the APA. But they'd buy the same beer all day if it was a "session IPA."
But most standard APA's don't have near the hop character that these beers do, nor would they fit into that category because they are "too hoppy"...This is my exact feelings. I feel that most IPA lovers I know are very narrow minded in the beer world. 'If it aint an IPA I don't want it' mind set. If you want a lower ABV with great hop aroma and less bitter, drink or make an APA that has that. Session IPA's IMO are just ridiculous and I'm a huge IPA guy. I just feel there are so many other styles to fit what most people want to use these for. Keep IPA's bold and bitter!!
I'm also getting tired of all this fruit-added IPA BS; grapefruit this, tangerine that, mango what... ugh, so dumb. This too shall pass...
Has anyone looked up the meaning of session . If I recall it's has to be below %5 .And ipa has to be above %7 . I don't see how you get a session ipa . I might be wrong here .
Absolutely can't stand it but I know its marketing more than anything. Ive had people ask if we have any IPAs then straight up walk out instead of even trying the APA. But they'd buy the same beer all day if it was a "session IPA." Drives me nuts. Especially when Ive always brewed my APAs hoppy, like hop bursted and dry hopped to nearly a # per barrel sort of hoppy.
I agree that many commercial session IPAs are a let down. Same with double IPAs, but its the opposite issue. With session IPAs they come off thin and not hoppy enough. Like someone whirlpooled the crap out of a bud light. With double IPAs, they are almost always way too bitter and sweet in the finish. Just hoppy barleywines. Blech
But you just need to take a lot of considerations when making your own session IPAs. I've made a number of them that turned out well. The one I make with 1lb of Jolly Rancher candies is on point with body, hops, and finish. All the sweetness of the candies ferments out and the residual crap helps with the body I think
I feel your pain..
Switch to a hanging little sign on your tap handle..One side says APA the other side says Session IPA (Or whatever) Just flip it over, pour and give them what they think they asked for.....
Another beer sold and another happy customer.
I agree that many commercial session IPAs are a let down. Same with double IPAs, but its the opposite issue. With session IPAs they come off thin and not hoppy enough. Like someone whirlpooled the crap out of a bud light. With double IPAs, they are almost always way too bitter and sweet in the finish. Just hoppy barleywines. Blech
But you just need to take a lot of considerations when making your own session IPAs. I've made a number of them that turned out well. The one I make with 1lb of Jolly Rancher candies is on point with body, hops, and finish. All the sweetness of the candies ferments out and the residual crap helps with the body I think
Hops need a good strong malt backbone for balance or the beer ranges from "eh" to gross. Sessions have so little maltiness to them that these session IPAs are all just not for me.
Boulevard had a good session IPA too, but I suspect you wouldn't be able to find it out of the Kansas City / St Louis area.
Boulevard had a good session IPA too, but I suspect you wouldn't be able to find it out of the Kansas City / St Louis area.
To me an IPA with a strong malt backbone is unbalanced and too maltly. The hops are the showcase here...Hops need a good strong malt backbone for balance or the beer ranges from "eh" to gross. Sessions have so little maltiness to them that these session IPAs are all just not for me.
Maybe IPAs just arent for you then? Because they most certainly are NOT supposed to have a strong malt backbone. You are describing an american strong ale like Arrogant Bastard
IMO, the idea of "balance" in an IPA needs to be considered through the lens of IPA as a style. An IPA is not balanced. If it was, it wouldn't be an IPA, itd be an american strong ale, or overhopped amber ale, or something. If an IPA has enough malt presence to create a sweet finish like you'd have in a "balanced' Irish Red, then you made it wrong. When a well made IPA is said to be "balanced" it just means that its got just enough support from the malt & yeast so the hop character is not too abrasive and you get a pleasing finish. The beer itself is still a very unbalanced beer in terms of hops/yeast/malt
From 2015 BJCP guidelines
Flavor: Hop flavor is medium to very high, and should reflect
an American or New World hop character, such as citrus,
floral, pine, resinous, spicy, tropical fruit, stone fruit, berry,
melon, etc. Medium-high to very high hop bitterness. Malt
flavor should be low to medium-low, and is generally clean and
grainy-malty although some light caramel or toasty flavors are
acceptable. Low yeast-derived fruitiness is acceptable but not
required. Dry to medium-dry finish; residual sweetness should
be low to none. The bitterness and hop flavor may linger into
the aftertaste but should not be harsh. A very light, clean
alcohol flavor may be noted in stronger versions. May be
slightly sulfury, but most examples do not exhibit this
character.
I am in between on what makes it a session. Is it a totally new beer, or a marketing ploy. To me it is a bit of both. The session IPA are the little sisters of a companies big brother IPA. You can't have a session IPA by itself, you need to have the comparison between the two. Make a really good IPA, beef it up Double IPA, more beef Imperial IPA, back it off, session IPA. Need to have the reference point to go off of. BTW, I like IPA's, ISA, the occasional Double, but the imperials can stay away. If I need a pine tree wrung out and poured down my throat, that is what I will do.
And Central City ISA and IPA are the best two comparisons that I can think of
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