I’ve always liked IPAs, and I’m probably going to continue to, but the style is kinda beat. They’re at a point now where they’re just doing the most nitpicky variations on the theme. Dry-hopped rather than wet? That’s a juicy IPA. Lactose back sweetening? Milkshake IPA. Ran out of finings and can’t clarify your beer? It’s not ruined, it’s haaaaaazy. Strong enough to black you out after three? Double IPA. After two? Imperial IPA. No stronger than the American light lagers you used to steal from your dad? Session IPA.
The point of IPAs was that they were full of huge, bold flavor in a market that was saturated by beers that were competing with one another to taste the most like a vodka soda and have the lowest calories (and therefore ABV) possible. They were the revolutionary vanguard of beer that tasted like beer. But now I can get all sorts of wild shit. Fruit sours, coffee/chocolate stouts, real pilseners that actually taste like beer, proper copper lagers, all sorts of amazing stuff. The era of the IPA being the only “real beer” has ended. I wish someone would tell the breweries.
Man, all those “wild things” you mention have existed for ages here in Belgium. IPAs are pretty much the new kid on the block. Weird how different our cultures are.
No, I mean I wish someone would tell the breweries that they can pare it back to only seven different IPAs per season and instead invest more in different styles. I can get some wild shit because I’m fortunate to have one really good store about 20 minutes away but between being in PA with weird laws about who can sell booze, how strong it can be and how much they can sell and the relative glut of local brewers that are still in 2010 we could stand some work. Even moreso because the summer is winding down and I can already hear the thunderous sound of the Imperial Pumpkin Ales rolling in. “It’s 14% ABV! Put a caramel cinnamon rim on the glass and it might even taste like something!”
I love a real ass IPA, but like anything, after a while you get bored of the same old same old. Dabbled with seltzers for a hot minute, but I’m back to wine/cider mostly now. IPAs being so heavy feel more like Trappistes to me now: only during the winter.
Fair go. I really only brew ciders and seltzers nowadays but that’s mostly because they don’t have a cook step (and therefore don’t have a wort chilling step that’s a giant pain in the ass and a wonderful place for infection to creep in)
I’ve always liked IPAs, and I’m probably going to continue to, but the style is kinda beat. They’re at a point now where they’re just doing the most nitpicky variations on the theme. Dry-hopped rather than wet? That’s a juicy IPA. Lactose back sweetening? Milkshake IPA. Ran out of finings and can’t clarify your beer? It’s not ruined, it’s haaaaaazy. Strong enough to black you out after three? Double IPA. After two? Imperial IPA. No stronger than the American light lagers you used to steal from your dad? Session IPA.
The point of IPAs was that they were full of huge, bold flavor in a market that was saturated by beers that were competing with one another to taste the most like a vodka soda and have the lowest calories (and therefore ABV) possible. They were the revolutionary vanguard of beer that tasted like beer. But now I can get all sorts of wild shit. Fruit sours, coffee/chocolate stouts, real pilseners that actually taste like beer, proper copper lagers, all sorts of amazing stuff. The era of the IPA being the only “real beer” has ended. I wish someone would tell the breweries.
Man, all those “wild things” you mention have existed for ages here in Belgium. IPAs are pretty much the new kid on the block. Weird how different our cultures are.
Do you mean you wish someone would tell the stores? You just said you can get all those other things, those would be coming from breweries.
No, I mean I wish someone would tell the breweries that they can pare it back to only seven different IPAs per season and instead invest more in different styles. I can get some wild shit because I’m fortunate to have one really good store about 20 minutes away but between being in PA with weird laws about who can sell booze, how strong it can be and how much they can sell and the relative glut of local brewers that are still in 2010 we could stand some work. Even moreso because the summer is winding down and I can already hear the thunderous sound of the Imperial Pumpkin Ales rolling in. “It’s 14% ABV! Put a caramel cinnamon rim on the glass and it might even taste like something!”
I love a real ass IPA, but like anything, after a while you get bored of the same old same old. Dabbled with seltzers for a hot minute, but I’m back to wine/cider mostly now. IPAs being so heavy feel more like Trappistes to me now: only during the winter.
Fair go. I really only brew ciders and seltzers nowadays but that’s mostly because they don’t have a cook step (and therefore don’t have a wort chilling step that’s a giant pain in the ass and a wonderful place for infection to creep in)
IPAs sell.