Does anyone else feel like people have been pushing the pH of IPA’s down lately? I’m not sure how else to explain it, but I feel like a lot of modern takes on IPA have a tartness to them now that I don’t recall being there in years past. I understand many breweries are pushing the fruit-forward thing, but I’m starting to feel as if the acidity of some fruit juices is starting to also creep into the flavor profile of a lot of modern IPA. As far as I can tell it’s not a bug but a feature. I don’t know, maybe my palate is just too old school or something.