Makes me double down. On my dislike for IPA.Quote:
Originally Posted by shredgnar
Any opinions on cloudy IPAs vs clear IPAs? There's been a battle brewing in the industry between brewers who think it is sacrilege to serve a cloudy IPA, and others who are intentionally serving yeasty, cloudy, IPAs.
We're not just talking chill haze, we are talking full on yeast clumps at the bottom of your glass and thick, murky, translucent orange beer, which happens to be primarily from the NE. These guys are using a proprietary english yeast strain that doesn't really floc out and remains in suspension much longer. Other breweries and labs are even taking the yeast from Heady, propping it up, and using it themselves to get the same characteristics. Some even use wheat or oats to help the yeast remain in suspension or give the beer that signature cloudy look.
MMP gave me some Treehouse beers like Julius, and I've had a ton of Heady Toppers, both which were really good of course. But I've also tried a few that were just bad. Perhaps not fresh enough, maybe hops were a little muddled from mixing with yeast, or just not a good malt bill. But overall, I see it as another sub-category of beer that can be good or bad and has gained regional popularity especially in the NE and a little in the PNW.
So what does the general beer drinking consumer think of this emerging trend in IPAs?
