Why can't I find a good IPA?

[Mainer]

I like them sometimes, but I really wish I had other options. It was sort of a rainy, chilly day and they had one dark beer on the menu, a great local coconut porter, so I said, "I'll have that" and they were like, "Sorry, that just kicked. Now it's Bissell Brothers Substance." Which is a great beer and all, but sometimes you want something a little chewy.

 

[TheHopfather]

I went to a restaurant the other day where they had 8 taps going... Allagash white and 7 IPAs. It's getting to the point here in New England where it's hard to find a tap that's not a glass-of-oj Northeast IPA.

I know that you aren't pleased with this turn of events you just described, but man, that sounds amazing. I could see the NEIPA appeal wearing off... nah, I really couldn't.

 

[Mainer]

I know that you aren't pleased with this turn of events you just described, but man, that sounds amazing. I could see the NEIPA appeal wearing off... nah, I really couldn't.

Yeah, I know. Like, often when I go out that's exactly what I want, because as a bottler, it's one style I don't/can't make at home. But at the same time, it's nice to have an option.

 

[brick_haus]

In addition to the above, and this sounds crazy, but you might also prefer a Double or Triple IPA.

IBUs have diminishing returns. The higher the ABV, the more malty it becomes so a 10% IIIPA is actually better balanced, even if it is advertised as 100+ IBUs.

+1.
My wife and I prefer IIPA's over IPA's. Some commercial varieties are terrible though! Too sweet and/or oxidized!!! Try Stone Ruination as an example of a very good, well balanced one.
These beers are EXTREMELY susceptible to oxidization so keep them cold and drink them fresh.
If brewing them at home, use every trick in the book to eliminate exposure to air after fermentation. Don't try to bottle from a carbonated keg and expect a good result after a week or more. Even pre purging the bottle doesn't seem to work.

 

[z-bob]

If I goto a better liquor store and look for a good saison or something (that won't break the bank), and not too dark and roasty, what are some names to look for?

An example of something to try and brew myself soon.

 

[bleme]

If I goto a better liquor store and look for a good saison or something (that won't break the bank), and not too dark and roasty, what are some names to look for?

An example of something to try and brew myself soon.

Probably the easiest to find would be Ommegang Hennepin but I brewed 3 saisons before I ever tried a commercial example. I've only seen Hennepin once and it was $9.99/bottle.

BTW, trying a commercial example didn't make my saison better or worse. Personally, I love saisons and when I take one to a brew club meeting, it is always swarmed by the few brewers who aren't certified hop heads.

 

[ericbw]

Better question: what kind of beer do you like? Explore that style. IPAs aren't for everyone. I rarely like them.

 

[z-bob]

Better question: what kind of beer do you like? Explore that style. IPAs aren't for everyone. I rarely like them.

I *really* like a German festbier I tried for the first time about a month ago. (not a Marzen, this is almost as strong but much lighter) It's beyond my ability to make, but I think I could make an ale kinda like it. I also really like all the Belgian-ish beers on tap at one of the local brewpubs.

 

[ericbw]

I *really* like a German festbier I tried for the first time about a month ago. (not a Marzen, this is almost as strong but much lighter) It's beyond my ability to make, but I think I could make an ale kinda like it. I also really like all the Belgian-ish beers on tap at one of the local brewpubs.

So stay away from IPAs. And don't let anyone start in on, "Have you tried a Belgian IPA?" You don't like bitter, and you might not like hops all that much.

But from what you just said, you like malt and you like something about Belgian styles. (The yeast is usually the most distinctive thing about Belgians.)

And there is nothing wrong with liking light styles. Kolsch is great. Hefeweizens are great. Belgian dubbels might be more to your liking. Even better would be a patersbier, which is a Belgian abbey style that's equal to a "single" rather than a dubbel or trippel. You don't see many of those around, though.

 

[ericbw]

If I goto a better liquor store and look for a good saison or something (that won't break the bank), and not too dark and roasty, what are some names to look for?

An example of something to try and brew myself soon.

A saison usually isn't dark and roasty. They're often light and can be dry. They might have spices.

Someone said Hennepin, which is good. You could give any of Ommegang's beers a try. They tend to be a little high in alcohol (over 6%) but very good.

Brooklyn Brewery's Sorachi Ace is good. It's a saison that's hopped with Sorachi Ace, but that's mostly aroma, which is sort of fruity/citrus/lemon.

Green Flash Saison Diego is really good. I've only had it in bars, and it's a little pricier than other beers. Don't know if it's available where you are.

Hennepin is very "farmhouse" and rustic, while the other two are more clean and refined. (It's hard to talk about it without sounding douchy.)

BUT... if you like malty, then Belgian monks got your back. Try Westmalle Dubbel.

 

[soccerdad]

Try Bell's Two Hearted as others have said. It is all centennial and not made with pounds per gallon. There are a number of recipes that emulate it.

I have had a hard time making a good IPA, but I prefer Pale Ales anyway. I will make the Bells clone again - and a Kiwi IPA. But that's enough for me. One of the hard parts is managing the pipe line. For me, I want to transfer to keg when done, dry hop in the keg and do the first pour 3 days later. That kinda means that you need a space in the kegerator when the beer hits its final gravity.

 

[z-bob]

A saison usually isn't dark and roasty. They're often light and can be dry. They might have spices.

Someone said Hennepin, which is good. You could give any of Ommegang's beers a try. They tend to be a little high in alcohol (over 6%) but very good.

Brooklyn Brewery's Sorachi Ace is good. It's a saison that's hopped with Sorachi Ace, but that's mostly aroma, which is sort of fruity/citrus/lemon.

Green Flash Saison Diego is really good. I've only had it in bars, and it's a little pricier than other beers. Don't know if it's available where you are.

Hennepin is very "farmhouse" and rustic, while the other two are more clean and refined. (It's hard to talk about it without sounding douchy.)

BUT... if you like malty, then Belgian monks got your back. Try Westmalle Dubbel.

I just mentioned "dark and roasty" because I'm not a fan of stouts. Porter is okay once it a while (and I have 2 pounds of brown malt waiting for me to brew one for Christmas)

Think I want to figure out this Festbier thing, but use saison yeast instead of lager yeast and just see what I end up with Then I can brew it again in January with lager yeast.

 

[wyowolf]

Dogfish head 90 seems to be very drinkable for an IPA...

 

[ericbw]

I just mentioned "dark and roasty" because I'm not a fan of stouts. Porter is okay once it a while (and I have 2 pounds of brown malt waiting for me to brew one for Christmas)

Think I want to figure out this Festbier thing, but use saison yeast instead of lager yeast and just see what I end up with Then I can brew it again in January with lager yeast.

That's exactly the spirit of saison/farmhouse beers. Use what you want and what you have. This year, I made a saison with pils and wheat malt, some sugar (I think), and then added rhubarb from the neighborhood garden. It's pretty good, but the rhubarb is really subtle.