“Hazy IPAs can go wrong when there are too many hops. “The style is the antithesis of balance, but it does need some bitterness to create a semblance of balance for all the sweetness,” Danny Connors, innovation brewer at Rogue Ales. If you’ve ever had a beer that pours like oatmeal or that tastes like lawnmower clippings, chances are the beer was old or brewed improperly. There are a lot of ways a hazy IPA can go wrong, due to the heavy hop addition. These unfiltered IPAs, with their creamy texture and cloudy appearance, rely on the skill of the brewer as well as the freshness of the beer to give the drinker an enjoyable drinking experience. “I think that shift opened the IPA door for a lot of drinkers who were never huge fans of the west coast style, and new craft drinkers that this was their first experience with craft beer.” “The hazy New England style comes on the scene and ditches most of the bitterness to focus on new hop varietals that are throwing out some crazy aromas and flavors,” says Adam Denny Golab, head brewer, and director of quality at Bent Water Brewing Company. It swept the nation faster than you could say “juicy brew.” This new style, which hit the market about five years ago and was defined by its more restrained bitterness, uses hops to deliver fruity flavors instead of bitter ones. The West Coast IPA was king until the New England-style IPA stole the crown. Brewers were in a race to create the most bitter, hop-forward brew. Once upon a time, an IPA was only as good as the bitter punch it delivered to the back of your throat.
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