HAZY IPA – NEIPA
New England IPAs originate from Vermont, New England. Although originally not intentionally cloudy, the haze has now become very important in differentiating this style of IPAs from others. Also intrinsic to the style are big late kettle and dry hop additions to encourage juicy flavours and aromas from hops with a lower bitterness than traditional IPAs.
Our Hazy IPA is brewed with a percentage of rolled wheat and oats to give a silky mouthfeel to complement the juicy hop character. Huge hop additions of new world fruity hops give the beer big fruity hop character (think mango nectar, orange, peach) along with the hallmark hop haze.
NEW ENGLAND IPA
Love them or hate them, there is simply no denying that the hazy and juicy India Pale Ales (aka New England IPAs or NEIPAs) aren’t going anywhere anytime soon. For those who aren’t in the know, a NEIPA is essentially an unfiltered IPA or Double IPA that’s been aggressively hopped. Appearance ranges from slightly hazy or cloudy to opaque or muddy. Dry-hopping, the use of high-protein grains, particular yeast strains, water chemistry, CO2 levels, and other techniques may also contribute to the beer’s haze and mouthfeel. But the overall goal is typically a juicy IPA packed with fruity and floral flavors.
The style supposedly began 14 years ago with an IPA called the Heady Topper, brewed by The Alchemist brewery. Brewer, John Kimmich, experimented with an IPA recipe, deciding not to filter nor pasteurise the beer – both common methods used to extend a beer’s shelf. The haziness in NEIPAS is caused by a variety of techniques that brewers say are primarily aimed at enhancing aromas and creating a smooth, creamy mouthfeel while also reducing the harsh bitterness associated with more conventional IPAs.
The addition of hops late in the boil is also regularly practiced. Hops are added to a beer roughly one-hour prior to the completion of the boiling process which amplifies aroma while extracting less of the hops’ alpha acids which provides a beers bitterness. Brewers also avoid filtering NEIPAS, which helps to avoid flavour loss; it’s just pure hop juice.
Other IPA hubs such as California, Oregon and Colorado seem to agree, and they’re giving the style a try so at Holgate we also decided to delve into the NEIPA craze. While the beer’s hazy appearance may be a departure from the crystal-clear brews these prominent IPA regions are used to, the fact that they’re experimenting with the style at all proves New England IPA has become a style of beer that’s worth paying attention to.
WHERE WILL YOU FIND THE HAZY IPA?
Hazy IPA – NEIPA is a keg only release!
NOW POURING AT THE BREWHOUSE, WOODEND VIC