BeerBorg

Personally, I like them very much. Sure, they are different but to me, they are closer to homebrewed beer than many other styles.
Plus, I disagree with much of this article but to each his own!

https://thefullpint.com/dans-blog/10-re ... -hazy-ipa/

I don't particularly like them.
I probably wont buy another one.
And I don't think I have ever made anything even close to that hazy

Interesting article. I love some NEIPAs (Heady Topper) but find others not good. I am neither actively seeking nor avoiding them. I am indifferent to the haze, I also don't want a beer that tastes like straight grapefruit juice. I can buy grapefruit juice cheaper and add vodka. And I am naturally resistant to fads (you should see my clothes). Still, good IPA is good IPA.
I hope that settles it.

I just try not to over think beer. If it tastes good AND it's beer, I'm drinking it. Not saying I'd want to drink a beer that looks like vomit but most of the NEIPA's I've had that were OJ looking, I've found enjoyable.

This weekend I'll be brewing my fourth batch of Sloop Juice Bomb NEIPA, bringing the total to forty gallons since October. I rest my case.

ScrewyBrewer wrote:This weekend I'll be brewing my fourth batch of Sloop Juice Bomb NEIPA, bringing the total to forty gallons since October. I rest my case.

I wish you and I were neighbors!

Forty gallons in two months? You must be very thirsty!

I like the ones I've made, but none of them have had the constancy of a milk shake nor had big yeast floaties or chunks of any sort, nor would I intentionally make a beer that had either of those things, nor would I like a beer with those things.

The haze all just came from oats and wheat and how the hops oils and polyphenols interact with the extra protein, but my beers have never been any different in consistency then something like a normal WIT beer or wheat beer, and if I used WIT beer spices and hops and yeast probably would have passed for a WIT beer.

In other words I didn't go all ape shit and start throwing in raw flour and god-knows-what stupid things people do in order to make it even more like a milkshake. Nor do I think that is a good idea. All I have to do to make something that seems like such a beer is add oats/wheat, since I already pretty much exclusively late hop all my hoppy beers. The haze just happens automatically if I do that.

I can tell you that everything I've made was delicious, but not necessarily more so then if I had done it without the wheat or oats. (I'd have to brew 2 side by side batches to know for sure).

That makes sense to me.

Didn't we talk about this last year?

This thread made me go back and re-read that one to see if my thoughts had changed. At the time of the thread last year I hadn't tried one and mentioned that I'd be open to try it. Now, I find myself drinking them, although mostly from one local brewery (Alvarado Street).

What I've noticed:
- They are definitely less bitter than a "standard IPA" - if there even is such a thing. This works for some, and not for others where I feel like they could use some bite.
- They are definitely "in" right now - at least here in CA
- IMO the same rules of brewing apply. You still have to make a good beer and know what you are doing. I think the biggest 'issue' I see is when some people correlate poor brewing habits with this style, or thinking it's just a "lazy IPA" (I've heard that a few times)
- The Konkey Dong is still an odd color of brown. WTF?!?!

Last year? This is beer forum, you're lucky we remember last month! Especially drinking IPAs of any color. If I even looked at the color I might be racist.
Hi, I'm John. Have we met?

John Sand wrote:Hi, I'm John. Have we met?

Yes we have, but that was on another forum.

You're welcome to come to Nashville too!

Thanks Ink, I'm tempted. I'm not sure it's in the budget.

Article is right on. I know some brewers that swore they would never put a NEIPA on tap, and then have because they can't argue with the success of things like M43. I've had a few, and I think they all taste like grapefruit juice and I'm done with them. I love IPAs, but NEIPAs not so much.

To brew a true NEIPA, a brewer does indeed have to break many rules, that's why they hate to brew them. As to how they stay cloudy, some actually add flour as noted in the article.

RickBeer wrote:To brew a true NEIPA, a brewer does indeed have to break many rules, that's why they hate to brew them. As to how they stay cloudy, some actually add flour as noted in the article.

Break what rules? I've brewed 3 NEIPAs and so far the only rules I may have broken so far are
"Thou shall put in flavor hops at 20 minutes left in the boil. The number shall be 20. Thou shall not put thine flavor hops in early at 21 nor shall thout put them in late at 19. The number shall be 20. Also thou shalt not put aroma hops in at 6 nor at 4. Thine aroma hops shall be put in at 5 minutes let in the boil so says the book of brewing that brother Maynard carries".
Those rules? That's kinda like the pirates code it's more of a guideline.

No flour in mine just some flaked oats and barley (about 8oz each which is less than I put in some stouts).
Toss in a small .25-.50oz bittering charge of Magnum at 60. At flame out toss in hops, chill to 165-160 toss in hops set timer for 12 minutes chill and pitch yeast. Dry hop 2 days before kegging. Yep no rules broken here that I can see.