21B. Speciality IPA: New England IPA
Overall Impression
An unfiltered, soft-bodied, American IPA low in bitterness. Showcases the bright flavors and aromas of American or New World hops through its balance, mouthfeel, and yeast character. Drinkability is a key characteristic.
Aroma
A prominent to intense hop aroma typically citrus, tropical fruit, stone fruit, floral, berry, melon; pine and spice are less common but acceptable. Most versions are dry hopped and have an additional resinous or grassy fresh hop aroma, this is desireable but not required. Some clean malty-grainy aroma may be found in the background, generally with no caramel component. Low to medium fruity esters.
A restrained alcohol note may be present, but this should be minimal.
Appearance
Color ranges from gold to light reddish-amber. Medium-sized, white to off-white head with good persistence. Hazy to cloudy, even turbid. Dry hopping contributes to haziness. The high protein content of wheat and/or oats impairs clarity in an unfiltered beer, although the level of haze is somewhat variable. Suspended yeast sediment can contribute to cloudiness.
Flavor
Hop flavor is medium to very high, with American or New World hop characteristics such as citrus, floral, tropical fruit, stone fruit, resinous, berry, melon, etc. Low to medium bitterness, any lingering bitterness should not be harsh. Low to medium-low malt flavor, generally clean or grainy-sweet; caramel or toasty flavors should be minimal. Low to medium yeast character is common, sometimes peach- or apricot-like. Dry to medium-dry finish; low residual sweetness is acceptable. A light, clean alcohol flavor is not a fault in stronger versions.
Mouthfeel
Medium-light to medium body with medium to medium-high carbonation. No harsh hop-derived astringency. Smooth, with creaminess from wheat and/or slickness from oats. Suspended yeast may increase the perception of body.
Comments
Can range from a smoother, hazier, juicier interpretation of an American IPA to an opaque ââ¬Åfruit smoothieââ¬Â that might seem more like fresh squeezed juice than beer. When judging, allow for differences in interpretation. May have a pungent, dank hop character usually found only in wet hop beers.
History
Based on Head Topper from The Alchemist, first canned in 2011, which became popular using an English house yeast and extensive late hopping to create its fruity character. Later producers employed a combination of hop flavor-enhancing techniques that together produce the signature haze. Variously referred to as ââ¬ÅVermont IPAââ¬Â to reflect its origins or ââ¬ÅNorth East IPAââ¬Â because several prominent early producers are outside of New England in New York. This style continues to evolve.
Characteristic Ingredients
Pale, two-row or Pilsen malts, including British varieties. American or New World hops, especially newer varietals providing distinct characteristics, with a concentration on late and dry-hopping. High-protein malts such as oats or wheat contribute mouthfeel and polyphenols for enhanced hop character. Minimal use of crystal malts, if any. Sugar additions to aid attenuation are acceptable. English yeast strains are estery, medium- to low- attenuating and medium- to low-flocculating. High chloride levels accentuate mouthfeel.
Style Comparison
Cloudier, less bitter, softer and often fruitier than an American IPA. Many modern American IPAs are also hazy and fruity but have a crisp finish and a higher perceived bitterness; these beers should be entered as American IPA.
Entry Instructions
Entrant must specify a strength (session, standard, double); if no strength is specified, standard will be assumed. Entrants may specify specific hop varieties used, if entrants feel that judges may not recognize the varietal characteristics of newer hops.
Vital Statistics
IBUs: 35 - 70
SRM: 4 - 14
OG: 1.045 - 1.085
FG: 1.010 - 1.018
ABV: 4.5% - 10.0%
Commercial Examples
Tree House Julius, Trillium Congress Street, Other Half Green Diamonds, Grimm Tesseract, Great Notion Juice Box, Cloudwater DIPA v3
