“Hoppy” today can mean notes of berries, melon, grapefruit, white wine grapes, and more, and most brewers pushing the envelope with hops are specifically trying to reduce the perception of bitterness in their beers, to bring those other flavors forward. Today’s brewers are light years beyond that, using new techniques to focus on other flavors the oils in hops provide and achieving creative results. One more thing-it’s time to stop using the word “hoppy” as shorthand for bitter. Conversely, if you find recent New-England style IPAs to be too sweet or too thick, West-Coast IPAs have been wearing IBUs and crisp malt bills like a badge of honor for years. If your intro-IPA was from the West Coast five years ago and you found its pine resin flavor undrinkable, allow me to introduce you to fruit-forward New England-style IPAs. Hear me out-here are 10 issues you may have with IPAs, and how to get past them to find an IPA that fits your own personal taste…ġ. As far as taste goes, if you think you don’t like them, there’s a good reason. IPAs changed the game for craft beer, and though they may not be the savior of the industry, they’re not the enemy either. While I wouldn’t go so far as to say that everything you think you know about IPA is wrong, there’s a fresh movement taking hold of the craft beer world that’s focused on flavor and defying conventions, and that’s creating a whole host of new options for those who dislike the intense bitterness of old. Reasons why beer drinkers shy away from IPAs run the gamut– from issues with aroma, to taste, to presentation, to ABV, to sheer disdain for any beer style that takes attention away from an old-school beer drinker’s first love-malt.īut one thing that gets lost in the conversation is how rapidly the IPA style is changing. “If I wanted my beer to taste like flowers, I’d eat flowers.”Īs hops advocates, we’ve heard it all before.
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