This article makes me want to self immolate

[Jayjay1976]

So, how many years behind am I with regard to NEIPAs being a thing?

Talking about being slow on the uptake, I lived in southern Germany for 5 years and only after moving back did I really really get into beer which eventually lead me to homebrewing and the point I am at now, wishing I could taste all those beers again and take notes. If only I'd had the knowledge and palate back then that I do now, I could have learned so much! If the opportunity to move back presents itself again, I would plan to stay there for 10 years at least.

 

[ApolloSimcoe]

VPB (Vermont Pub and Brewery) started rolling them out mid 90's. Alchemist around 2003.

 

[Jayjay1976]

VPB (Vermont Pub and Brewery) started rolling them out mid 90's. Alchemist around 2003.

If carelessly dumping in a bunch of late hops and then mercilessly dry-hopping with bushels full of dank cones counts as brewing a NEIPA, then I suspect a whole mess-o'-potamians did it thousands of years ago.

 

[specharka]

VPB (Vermont Pub and Brewery) started rolling them out mid 90's. Alchemist around 2003.

When I was there in 2015 VPB didn’t have an IPA on the menu. Not sure if it changed management or brewers beforehand, but there was nothing hop forward about the place. Just a traditional English pub.

 

[Hwk-I-St8]

Wow, I must be a loser. There were only a few on their I have not heard people use and I've used quite a few myself.

Contrary to what seems to be posted here, it's not just the NEIPA crowd that talks like that. Anybody who's deep into craft beer and trying to get the rare beers talks like that. I have a group of friends and we all like to get high-end stouts, sours, etc to drink and share. We typically get together once every 6 weeks or so for a massive share with great food, great friends and excellent beer.

I have friends who fly out east every 8 weeks to stock up on the NEIPAs....I just brew my own. They go all over the country for festivals and releases. They travel to Belgium for beer. In short, they're pretty hard core about the whole thing. I don't have as deep pockets as most of them, but I benefit from their efforts and get what I can locally and regionally.

Frankly, that's what got me back into brewing after a 20 year hiatus.

• I wait in lines.
• I've taken Kill Shots
• I've purchased, shared and brewed pastry stouts.
• I've received and sent porch bombs (commercial and home brew).
• I have a cellar with about 100 various imperial stouts and sours (yes, a real cellar), including my own brews.
• I've shared collabs with friends
• DDH NEIPAs have graced our shares many times
• I've had a few drain pours....life's too short to drink bad beer
• I've referred to an IPA or pastry stout that's "falling off" when the hop flavors or great vanilla notes are fading with age for example.
• Certainly you've all opened a "gusher" before....
• I'd never heard "Iceman pour" but I've seen pics...they're ridiculous
• NEIPAs are frequently juicy
• Dank is a real thing and it's not just noobs who use the term, contrary to the article
• Mules are real...we even joke about a dad who brings his young kids to releases...we call his kids "baby mules".

I could go on, but you all are probably laughing hard enough now.

Sure make fun of people, but good beer is good beer. Brewing it is a blast and I'm glad I went through a hardcore chase prior to getting back into brewing. I think I brew better beers for it and my friends agree. When you've got friends who travel the world for good beer and they want to co-own a brewery with you as head brewer, that says a lot about the beer you're brewing (IMO).

 

[davidabcd]

VPB (Vermont Pub and Brewery) started rolling them out mid 90's. Alchemist around 2003.

Okay, that's more like it, time-wise, with me being out of the loop on stuff. I would ask but I can easily google (and will) what makes a NEIPA what it is. Just learning about sour beer, too, and have been given some "starter" suggestions.
Funny, I'll mention a famous person's name, now and then, and my wife will say, "Oh, yeah, he/she died _____ years ago!"
I go, "Oh, that's too bad, he/she was a great/good _____. How'd they die?"
So I always catch up eventually.

 

[davidabcd]

• I've had a few drain pours....life's too short to drink bad beer

My only "drain pour" was Coors light.

Didn't mean to put my reply there.
My only drain pour was Coors light.

 

[S-Met]

Wow, I must be a loser. There were only a few on their I have not heard people use and I've used quite a few myself.

Contrary to what seems to be posted here, it's not just the NEIPA crowd that talks like that. Anybody who's deep into craft beer and trying to get the rare beers talks like that. I have a group of friends and we all like to get high-end stouts, sours, etc to drink and share. We typically get together once every 6 weeks or so for a massive share with great food, great friends and excellent beer.

I have friends who fly out east every 8 weeks to stock up on the NEIPAs....I just brew my own. They go all over the country for festivals and releases. They travel to Belgium for beer. In short, they're pretty hard core about the whole thing. I don't have as deep pockets as most of them, but I benefit from their efforts and get what I can locally and regionally.

Frankly, that's what got me back into brewing after a 20 year hiatus.

• I wait in lines.
• I've taken Kill Shots
• I've purchased, shared and brewed pastry stouts.
• I've received and sent porch bombs (commercial and home brew).
• I have a cellar with about 100 various imperial stouts and sours (yes, a real cellar), including my own brews.
• I've shared collabs with friends
• DDH NEIPAs have graced our shares many times
• I've had a few drain pours....life's too short to drink bad beer
• I've referred to an IPA or pastry stout that's "falling off" when the hop flavors or great vanilla notes are fading with age for example.
• Certainly you've all opened a "gusher" before....
• I'd never heard "Iceman pour" but I've seen pics...they're ridiculous
• NEIPAs are frequently juicy
• Dank is a real thing and it's not just noobs who use the term, contrary to the article
• Mules are real...we even joke about a dad who brings his young kids to releases...we call his kids "baby mules".

I could go on, but you all are probably laughing hard enough now.

Sure make fun of people, but good beer is good beer. Brewing it is a blast and I'm glad I went through a hardcore chase prior to getting back into brewing. I think I brew better beers for it and my friends agree. When you've got friends who travel the world for good beer and they want to co-own a brewery with you as head brewer, that says a lot about the beer you're brewing (IMO).

I only speak for myself here, but don't personally know you. If you are only drinking beer and standing in long lines to say that you got the beer first, then you belong with the group.

If you judge a beer's quality on stats like ddh, ibu or however many tons of hops (check out my new deca-dry-hop, now with10x more dry hop than before) then we are making gun of you.

If you have a Neard connecting your mutton-chops to your male-pattern-baldness but are rocking a skullet (bald mans mullet) and still can't grow a goatee because you want to be cool or attain status then yes we are directing this at you.

But if you do any of the above because its really, truly, honestly what you want to do, then sit down here and have a brew. Even if its an Inuit Juicy, Hazy, Cupcake Stout lagered in whale bladder.

 

[SEndorf]

heh..heh...heh....

 

[ApolloSimcoe]

Mid 90's at VP you had Greg Noonan, John Kimmich both brewing there with Shaun Hill as a regular at the bar. He then opens Hill Farmstead and rolls out Edward and Abner I don't think careless could be used to describe that scene. Try Epic. Its like going to Woodstock now and saying "Oh its just a hill". But yes VPB is a shadow of what it once was.

 

[Scientific hippie]

No, I'll stick with vomitous cesspool. We are talking about Gose, an intentionally disgusting style. When, where, and why did salt make it into the recipe?? Wazzup with that?

I have no idea! And it is still on the menu, so lots of people must like it. I'll stick with their JAWN and coffee JAWN.

 

[ApolloSimcoe]

No, I'll stick with vomitous cesspool. We are talking about Gose, an intentionally disgusting style. When, where, and why did salt make it into the recipe?? Wazzup with that?

16th century. Personally i am a fan of the style. That being said I like a straight up Gose, no fruit in mine please. For me they are light, tart and very refreshing. But again not all breweries make a good version

 

[Auger]

16th century. Personally i am a fan of the style. That being said I like a straight up Gose, no fruit in mine please. For me they are light, tart and very refreshing. But again not all breweries make a good version

That is the root of the problem, with some of the more obscure styles. Mediocre breweries putting out poor examples of styles that are hard to find, a newcomer tries one and doesn't like it, assumes it's representative of the style as a whole and completely discounts it henceforth.

 

[S-Met]

That is the root of the problem, with some of the more obscure styles. Mediocre breweries putting out poor examples of styles that are hard to find, a newcomer tries one and doesn't like it, assumes it's representative of the style as a whole and completely discounts it henceforth.

This is the reason I will try any beer in any style from almost any brewery (some exceptions). To paraphrase something I've said about wine for years:
"There is no such thing as someone who does not like beer, only someone who has yet to have a beer that they like."

 

[Scientific hippie]

That is the root of the problem, with some of the more obscure styles. Mediocre breweries putting out poor examples of styles that are hard to find, a newcomer tries one and doesn't like it, assumes it's representative of the style as a whole and completely discounts it henceforth.

That's encouraging. Maybe I will try gose again some time, especially if it's not flavored.

 

[matzou]

Agreed with Appolo and Auger. Gose is freaking delicious to my palate(to each their own as well) the subtle fruitiness from coriander with the light sourness balanced by the roundness of the salt yummm. But its quite different from all the actual things we can see trending in USA where it is just mixed with fruits or fruit juice(damn you murica you helped us with the craft beer revolution and now its beer diabetes?)

I wonder how long it will take or if it even will happen here in the south of europe for this neipa/juice everything craze and having people waiting in lines for beers...I will just sadly watch the craft scene booming and stealing people money telling them to drink local even if its crap.

 

[Zuljin]

Martin House puts out a good gose. Salty Lady. Highly recommend, if you have the means.

 

[Scientific hippie]

That is the root of the problem, with some of the more obscure styles. Mediocre breweries putting out poor examples of styles that are hard to find, a newcomer tries one and doesn't like it, assumes it's representative of the style as a whole and completely discounts it henceforth.

That's a very good point.You remind me of a trip we took to Vermont. We visited a brewery and all their beers tasted watery and dull; I didn't write down the kinds of beers and swear to never try them again; it was just a brewery that catered to people that like watery beer.

 

[Scientific hippie]

My husband is very funny; he will drink any wine. He is finishing some bottles that I think have oxidized; I think it tastes like prune juice but he drinks it. He is VERY fussy about beer; he only drinks draft British-style beers (now he likes mead, too) and will actually tell people he doesn't like beer, but if it is made right, he likes it. He can tell the difference between craft beers from different places in town; I can't. I'm more interested in making kombucha, mead, cider (both of which he likes), and wine from my own elderberries. I may try beer after I have made some successful elderberry and/or grape wine.

 

[balrog]

It's fun going into a place and asking for a Northern German Altbier or an English pub ale these days. The response is often amusing, but I feel bad for the poor serving staff eventually. NEIPA is not awful, but what breweries' marketing staff are selling as "balanced pale ale" has really gone pretty far past the malt flavor/hop flavor ratio into hop flavor.