New trends confuse me.
I get it, IPL is an IPA recipe fermented cold with a lager yeast. Not a fan. To me tastes like somebody spilled hops in my lager.
But cold IPA? Why cold? The discussion I hear is that most use lager or hybrid yeast at ale temps for this style, but are actually fermented warm- at ale temps.
Supposedly the style was designed to make American hops shine in a clear yellow beer even more than a WC IPA by using Pilsner and adjuncts in the malt bill to lower SRM and using a neutral yeast for a clean ferment.
Is cold IPA just a WCIPA that is best served cold, like a lager?
I get it, IPL is an IPA recipe fermented cold with a lager yeast. Not a fan. To me tastes like somebody spilled hops in my lager.
But cold IPA? Why cold? The discussion I hear is that most use lager or hybrid yeast at ale temps for this style, but are actually fermented warm- at ale temps.
Supposedly the style was designed to make American hops shine in a clear yellow beer even more than a WC IPA by using Pilsner and adjuncts in the malt bill to lower SRM and using a neutral yeast for a clean ferment.
Is cold IPA just a WCIPA that is best served cold, like a lager?