IainM
Landlord.
The original name was Cascadian Dark Ale, but I prefer Black IPA because it winds some people up.
The next new IPA trend?
- Thread starter Sadfield
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Sadfield
Landlord.
By definition, aren't cultural evolution and a trend the same thing? Or do I have the wrong dictionary.
Most beers originally shipped to India weren't called IPA, breweries jumped on the popularity for pale, hoppy beer in the domestic market and invented the label India Pale Ale, making IPA inherently a trend. Likewise, Greene King bares no resemblance to anything transported to the subcontinent, yet carries the IPA label purely for marketing purposes.
First brewed 20+ years ago Black IPA is just a fad.
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They did an episode of the Experimental Brewing podcast on brut beers. It seemed like a lot of faff to me. Not something I'd try myself but I've no problem with others doing so.
https://www.experimentalbrew.com/podcast/brew-files-episode-22-call-out-brut-squad.
https://www.experimentalbrew.com/podcast/brew-files-episode-22-call-out-brut-squad.
JonBrew
Landlord.
"The drinkable, light-bodied dry brut IPA has little to no bitterness"...
Then it isn't an IPA. Get in the sea.
Sadfield
Landlord.
How much bitterness remained in an 1850s IPA after a years aging, prior to being shipped? Isn't the distinction of IPA, that they were heavily hopped, rather than being brewed to high IBUs? Also, IBUs don't tell the whole story, as bitterness is a perception, historic malts provide more sweetness than modern malts, and would have made the IPA less bitter.
If anyone wants to challenge their ideas of what IPAs were, buy a bottle of this. Brewed to a historic 120IBU recipe with heritage malt and barrel aged. Result, not very bitter. Also, very nice.
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JonBrew
Landlord.
@Sadfield - I understand your point and I don't doubt your account of the history of IPA. That being said, I feel that to say (not you personally) that any beer that is heavily hopped (but not necessarily bitter) is, or can be, called an IPA is taking a bit of a liberty. I think in terms of the producers of this Brut 'IPA', the maker(s) are applying the term IPA because they know it will help them sell the beer. I think that's possibly what I object to most; these days the term IPA has practically become a synonym for 'craft beer'. But I suppose that's a whole other rabbit hole...
Oneiroi
Well-Known Member
"I've been really focusing on heavy hitting, high oil hops with aromas of fresh fruits, danky notes, and petrol"
Love me some petrol in my beer
Was it the Brut des Flanders? (https://www.beeradvocate.com/beer/profile/202/7661/) I bought a bottle of that a few years back in lieu of champagne for a celebration, found it a bit disappointing at the time.
Love me some petrol in my beer
Was it the Brut des Flanders? (https://www.beeradvocate.com/beer/profile/202/7661/) I bought a bottle of that a few years back in lieu of champagne for a celebration, found it a bit disappointing at the time.
Sadfield
Landlord.
There lies my point, IPA has only ever been a label to sell beer in other (domestic) markets, as beers going to India were seldom called IPAs. The same liberties are taken now as they were a century ago. Greene King, Duechars and others, being neither bitter or heavily hopped, have been using the IPA tag long before most in the UK were aware of Craft beer. Surely that is less acceptable?
The most cynical and effective way to sell this beer would be to call it Brut Lager.
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The most cynical and effective way to sell this beer would be to call it Brut Lager.
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strange-steve
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Personally I don't give a stuff what style designation a beer is given or whether it's historically accurate, if it tastes good then I'll drink it.
I find it interesting that some people, mostly in the UK in my experience, get really wound up about beer nomenclature and the supposed bastardisation of traditional styles. Every beer style was new at some point, and this type of experimentation keeps things interesting.
I find it interesting that some people, mostly in the UK in my experience, get really wound up about beer nomenclature and the supposed bastardisation of traditional styles. Every beer style was new at some point, and this type of experimentation keeps things interesting.
I don't think it sounds very nice anyway but agree with Sadfield brut lager would suit it more or even barley Champagne. I won't be brewing it but would suggest if you want to mash long at low temp, use a neutral yeast and some champagne yeast, you can get the dry beer enzyme for 60p https://www.the-home-brew-shop.co.uk/acatalog/Dry_beer_Enzyme.html but adding a litre or 2 of unboiled wort should do the same. I suspect a dry hopped wine kit may taste similar and better.
I'm with strange Steve. ..if it's drinkable it's down the hatch!
As for greene king ipa. ..that does not even resemble beer...ditch water yes,beer..no.
As for greene king ipa. ..that does not even resemble beer...ditch water yes,beer..no.
Sadfield
Landlord.
Totally agree with @strange-steve. And it's a very British thing that I feel stems from CAMRA. In that what they, rightly, did in the early 70s to protect a small range of beer styles, has been misinterpreted by some, as those styles being the pinnacle of global brewing. Any deviation from those is undoing of centuries of recipe development. Or, the most skillfully brewed Munich Helles would be disregard along with macro lagers.
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If you believe CAMRA, you can't force carbonate beer...
Sadfield
Landlord.
Not knocking CAMRA, as they were potecting the beer they enjoyed, as it was at the time. However, without taxation, war, industrialisation and globalisation, that beer would have been very different. Brewers didn't arrive a 3.8% lightly hopped golden ales through recipe development.
I think the world would have arrived at craft beer a lot sooner, if brewers had been left alone by accountants and politicians.
Anyhow, I don't know if or when I'll attempt this style, but it'll be interesting to see how this new style grows.
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I think the world would have arrived at craft beer a lot sooner, if brewers had been left alone by accountants and politicians.
Anyhow, I don't know if or when I'll attempt this style, but it'll be interesting to see how this new style grows.
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Nah, good enough dictionary I assume, it's the hopping bit that bothers me. Evolution is often quite predictable.
Drunkula
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I actually don't mind black IPA at all because it gets the point across. Last night I read these and thought I'd see if I could stir things up a bit - was drunk and had no idea I'd stirred it a little bit too hard. Sorrreeeeeee! I'll take a ban on the chin if it's coming.
Beer trends that need to die.
In defence of language and how to stop worrying about black ipas
Sadfield
Landlord.
Ha! Was more of a Top Deck fan.
I actually don't mind black IPA at all because it gets the point across. Last night I read these and thought I'd see if I could stir things up a bit - was drunk and had no idea I'd stirred it a little bit too hard. Sorrreeeeeee! I'll take a ban on the chin if it's coming.
Beer trends that need to die.
In defence of language and how to stop worrying about black ipas
No apology required and stir away, it makes forums far more interesting.
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AdeDunn
Member
One of my first jobs was as a barman in a Bass brewery owned pub... A sad day when I discovered that the Bass brewery had been bought out, and that Bass Draught is now brewed by Marstons under contract from AB-InBev. Thing is though, I couldn't stand the stuff even back then.. So even Shandy Bass won't be the same stuff any more.
The only thing that remains unchanged is that change always happens.
Oh, and my wife wants me to try brewing this style one day... lol I'm all for trying new things though, the brew before last I did was a braggot, hopped with US, New World and UK hops, and fermented with a French Saison yeast.... As far from the original braggot style as you could easily get...
The only thing that remains unchanged is that change always happens.
Oh, and my wife wants me to try brewing this style one day... lol I'm all for trying new things though, the brew before last I did was a braggot, hopped with US, New World and UK hops, and fermented with a French Saison yeast.... As far from the original braggot style as you could easily get...
Ajhutch
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I’m definitely going to give this style a go. I like the low bitterness and big aroma of NEIPA and I like the drier lighter body of west coast IPA but less keen on the really heavily bitter ones. This seems a nice one to try for the best of both.
Thanks to all those who’ve posted links to buy the enzyme.
