HAZY IPA IS BULLSHIT - CHANGE MY MIND

HAZY IPA IS BULLSHIT CHANGE MY MIND

Style? Variation? New England IPA (NEIPA)? Hazy IPA (HIPA)? Lazy IPA (LIPA)? $$$Cash Cow?$$$

Where does a brewing town like San Diego fit into the big hazy picture?

I'm always open to trying new beers. When it came to the Haze Craze that is sweeping the IPA nation, it was no different.

If you are not familiar to these beers; they are murky and look closer to Tampico, Sunny D, or Orange Juice than they do beer. They are opaque and bright orange colored. --It is this color and opacity where majority, on both brewing and drinking sides, agrees.

INTO THE HAZE -- I tried from various breweries in San Diego County and found some of the same issues. The mouthfeel was greatly impacted and there was a harsh hop-phenol compound. The majority of them had a tangy almost yogurt-esque flavor. More often than not, a chalky and grittiness stuck to my teeth.

These Hazy IPAs are supposed to give the drinker words like Creamy Mouthfeel and Juicy Aroma and Flavor. <insert your random orgasm face here>

Before I move on... As a BJCP Beer Judge, Brewer, and Thinking Human Being; I must say something about the term "JUICY". This term that gets used ad nauseum to describe NEIPA, has LITTLE to ZERO meaning.

What is Juicy? What Juice are you drinking? Tomato? Celery? Clamato? Orange? Lemon? Lime? Mango? Pineapple? Passionfruit? Grapefruit? Apple? Carrot? Please, for the love of beer, delve deeper on descriptions instead of brandishing "Juicy". When you wield "Juicy" you only echoing what you are told in lieu of being honest.

TASTING NEIPA in SD -- While tasting these beers made in San Diego, I did have a few decent ones. Very very few decent ones. Let's say about 1 in every 15 I tried in San Diego, was something I'd consider a well-made beer.

I've also spoken to brewers of these Hazy IPAs in San Diego about these beers and chatted about my experiences. Whenever I inquired about which ones I should try, I was met with a shocking reply (more than once). "There are not any good ones in San Diego. I recommend trying the ones from New England."

I tried the ones from New England. The place where this style was from. I found they tasted better [better meaning soft tropical nectar-like] and had a much more creamy mouthfeel. <random orgasm face part deux>

Out of the New England ones I tried. The very best one was Tree House Brewing Company - Julius. It had a gentle creaminess. None of that harshness or phenols. Aroma and Flavor offered up some Peaches, Strawberry, Mango, and Passionfruit (aka Juicy AF). Julius was downright enjoyable.

Q: How is it possible that these Hazy NEIPA in San Diego were so disappointing and decent (if there is no other beer on tap), and yet, here I am enjoying this JUICY AF Julius from Massachusetts?

A: Water Profile Matters.

The water in Julius was weighted towards Chloride and the Gypsum seemed to be very low. What this means is the this beer was made as if it was a maltly and rounded beer style. A hazy oat and wheaty wort. It was hopped through the roof (fermentation and dry-hop heavy) with some pricey hops. The result was JUICY and CREAMY. <random orgasm face part trois>

Meanwhile, in San Diego, we have pretty hard water and weighed towards Gypsum. This water is great for making West Coast / San Diego IPA and American Amber Ales. Something with a punch of bitter and towel-snap of hops.

Why then are we making crappy versions of these NEIPAs in San Diego? The answer is money. While these styles can take a good deal of hops to make. You don't need to clear them up and you can get to the taps quicker. Furthermore, many brewers are selling limited cans of these Hazy IPAs at there tasting room. Some are even Pre-Selling them so fvckin' well, the entire batch is gone before it is in cans. 4 cans are selling for around $20!!! It does not matter if it is great or not. It is gone and that empty tank can now make more.

Brewing is such an expensive endeavor and this cash helps keep the lights on your brand to grow. Speaking of brand; these beers and their special hipster-flashy cans are #InstagramableAF (don't forget the tag #juicyaf). In fact, if you don't post about this hot new Hazy it you might have to turn in your "Scene Card" on a public forum for all the world to see. The (you want to be a cool right?) perpetual-motion marketing machine music is converting each patron into a street teamer for your brand. Guerrilla Marketing Campaign is the best marketing that you can buy.

So, it doesn't even matter if it your best quality. IT SELLS!!! <Insert WuTang - "C.R.E.A.M." as Slow-mo Dollar Bills tumble down in the foreground as in the background in high-speed several new Unitanks get installed.>

Which brings me to San Diego. <Music Stops as images freeze frame.>

Why is San Diego, a city that defined and redefined IPA making a New England IPA? Are we losing ourselves in the rush to get quick cash? San Diego IPA is/was the definitive IPA Style. It was Dry, Hoppy, Crisp, and Clear. Loaded with hops. It was something nobody could touch us on. Now, we are lost. Now, we are a SD IPA has-been.

So, here we sit San Diego. We are poorly crafting this murky harsh IPA from a "country" called New England in a quest to grab that $$$cashmoney$$$.

In my eyes, nose, and mouth, this is complete garbage. Harsh Murky Trash Water.

I just tossed my "Scene Card" in the shredder.

----------------BJCP----------------

The BCJP (Beer Judge Certification Program) 2018 Guidelines (currently in the works) is adding this "style".

NOTE: It is called "New England IPA" and all the Commercial Examples given in this guideline are from New England.

Also of note, my favorite Julius is also listed as a commercial example.

21B. Specialty IPA: New England IPA

February 21, 2018

Overall Impression

An American IPA with intense fruit flavors and aromas, a soft body, and smooth mouthfeel, and often opaque with substantial haze. Less perceived bitterness than traditional IPAs but always massively hop forward. This emphasis on late hopping, especially dry hopping, with hops with tropical fruit qualities lends the specific ‘juicy’ character for which this style is known.

Aroma

Intense hop aroma, typically with fruity qualities (stone fruit, tropical fruit, and citrus are most commonly present) reflective of newer American and New World hop varieties without being grassy or herbaceous. Clean, neutral malt in the background, potentially with a light bready sweetness without caramel or toast. Absence of any malt character is a fault. Neutral to fruity fermentation character that is well-integrated with the hops. A creamy, buttery, or acidic aroma is inappropriate. Any perceived alcohol character should be restrained and never hot.

Appearance

Color ranges from straw to yellow, sometimes with an orange hue. Hazy, often opaque, clarity; should not be cloudy or murky. The opacity can add a ‘shine’ to the beer and make the color seem darker. Any visible floating particulates (hop matter, yeast clumps, etc.) are a fault. Medium to rocky meringue white head with high to very high retention.

Flavor

The hop flavor is high to very high, and reflects the same characteristics as the aroma (emphasis on fruit, with ripe tropical fruit, stone fruit, and citrus being most common). The perceived bitterness can be somewhat low to medium-high, often being masked by the body and finish of the beer. The hop character in the aftertaste should not be sharp or harsh. Low to medium malt flavor, generally neutral, sometimes having a bready, grainy, lightly sweet flavor. Noticeable toast or caramel flavors are a flaw. Fermentation character is neutral to fruity, but as with the aroma, supportive of the hops. Off-dry to medium finish. Creamy, starchy, or sugary-sweet flavors are inappropriate, although a high ester level and lower bitterness may give the impression of up to moderate sweetness. A moderate, supportive alcohol character is acceptable but should never be hot or dominating.

Mouthfeel

Medium to medium-full body with a smooth character. No harsh, hop-derived astringency. Alcohol warmth may be present in stronger versions, but should never be hot. Medium carbonation is standard. The beer should not have a creamy or viscous mouthfeel, an acidic twang, or a raw starch texture.

Comments

The style is still evolving, but this style is essentially a smoother, hazier, juicier American IPA. In this context, ‘juicy’ refers to a mental impression of fruit juice or eating fresh, fully ripe fruit. Heavy examples suggestive of milkshakes, creamsicles, or fruit smoothies are beyond this range; IPAs should always be drinkable. Haziness comes from the dry hopping regime, not suspended yeast, starch haze, set pectins, or other techniques; a hazy shine is desirable, not a cloudy, murky mess.

History

A modern craft beer style originating in the New England region of the United States. Alchemist Heady Topper is believed to be the original example and inspiration for many other interpretations that grew in popularity in the early to mid-2010s. Brewers are continuing to innovate and evolve the style, with the style trending towards a less bitter presentation to the point of making a mockery of the term “IPA”.

Characteristic Ingredients

Similar to many newer American IPAs but often with more oats or wheat in the grist, and less caramel or specialty malts. Restricted hop choice to American or New World varieties with a tropical fruit, stone fruit, or citrus character. Neutral to estery yeast strain. Water ranges from balanced between sulfate and chloride to using more chlorides. Heavily dry-hopped, partly during active fermentation, using a variety of hopping doses and temperatures to emphasis hop depth of aroma and flavor over bitterness. Biotransformation of hop oils during fermentation may add to the fruit character.

Style Comparison

Compared to American IPA, New England IPA has a fuller, softer mouthfeel, a more fruit-forward late hop expression, a more restrained perceived bitterness balance, and a hazier appearance. Many modern American IPAs are fruity and somewhat hazy; if they have a dry, crisp finish, at most medium body, and high perceived bitterness, these examples should be entered as American IPAs. Noticeable additions of fruit, lactose, or other materials to increase the fruity, smooth character should be entered in another category defined by the additive (e.g., Fruit Beer, Specialty Beer).

Vital Statistics

IBU: 25 – 60

SRM: 3 – 7

OG: 1.060 – 1.085

FG: 1.010 – 1.015

ABV: 6% – 9%

Commercial Examples

Hill Farmstead Susan, Other Half Green Diamonds Double IPA, Tired Hands Alien Church, Tree House Julius, Trillium Congress Street, WeldWerks Juicy Bits

-------------GABF 2018------------

from BrewBound - Read The Entire Article Here regarding Hazy IPA entries at GABF 2018. There is some interesting input on how they might hold up considering the early entry submission.

"...414 different hazy IPA entries were received for the September event. Another 292 juicy or hazy pale ales and double IPAs were also submitted for judging at this year’s competition, an indication that the “haze craze” is a beer style trend with legs.

“This marks the first time in over a decade and a half that American-Style India Pale Ale — which received 331 entries — is no longer the top entered beer style in the U.S. commercial beer competition,” she wrote. “How’s that for a juicy year-one showing?”..."