estricklin
Well-Known Member
I’ve been brewing IPLs for years, people always said things like “that just doesn’t work”, but hey they’re trendy now!
Don't get me wrong here. I'm not saying it can't be a great beer and I'm not taking anything away from DrGMG. I'm just railing on the style name as an aside. The misappropriation of beer style names is just a pet peeve of mine. I had a 17 year career in tech standards and naming conventions and it's hard to shake that off.Call it the way you want... or we could say that DrGMG brewed a fantastic beer and he just want to share his recipe so his fellow brewers can try it.
My thoughts as well Bobby. The BJCP 21B category could get out of hand if new styles aren’t appropriately captured in the name. When I get a chance to brew this beer, it will probably be with Chico yeast, pale malt, significant flaked rice and dry with a low FG. I feel that would be in keeping with originators intentions. It would be different from an IPL, which I have never cared for.Don't get me wrong here. I'm not saying it can't be a great beer and I'm not taking anything away from DrGMG. I'm just railing on the style name as an aside. The misappropriation of beer style names is just a pet peeve of mine. I had a 17 year career in tech standards and naming conventions and it's hard to shake that off.
But Bobby, isn't that same thing at the heart of IPAs in general?Don't get me wrong here. I'm not saying it can't be a great beer and I'm not taking anything away from DrGMG. I'm just railing on the style name as an aside. The misappropriation of beer style names is just a pet peeve of mine. I had a 17 year career in tech standards and naming conventions and it's hard to shake that off.
I guess I'm an old fart now because I refuse to relent on the semantics. IPA = ale AKA top fermented. Fermenting it cold with lager yeast disqualifies it from being called an IPA. It's the same reason Black IPA is bull plop.
I hear you. I think this is much better than the brut IPA though. We'll see if this style sticks.
Incorporate the word "Hazy" and it will stick. Not to mention, it matches the appearance.
........I look at beer names like Horse names in a race- call 'em whatever the hell you want to- it's how it performs that counts to me.
But Bobby, isn't that same thing at the heart of IPAs in general?
My expectation didn't match the realization, yet it held vastly more fidelity to the true origin of IPA than anything we serve here on this side of the pond.
original intent of English style IPAs.
Makes me think of South Park and Super Troopers. Dang i am just so immature!I'm just calling shenanigan's
Pretty much in agreement with everything. Just pointing out a subtle exception.American IPA was an extension of the original intent of English style IPAs. It was a decidedly more hop forward ale than anything before it. When it was Americanized, the hops got more potent but it was still pale in color and fermented with ale yeast. It wasn't filled with oxymoron like Black Pale or Lager Ale.
I have nothing against the beer itself, experimentation or pushing boundaries. I'm just calling shenanigan's on the lazy naming.
I agree that calling it Black IPA is a stretch, but named as a new or provisional style (Cascadian Ale) is both accurate and appropriate to the region where it originated.
I had this one recently. I mean Iron Maiden, right? Really cool looking can. I have to say it was good.
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I LOVE Iron Maiden! But The Trooper IPA had a great bottle label and the caps were arguably cooler. However the beer itself was pretty crappy, sadly...I had this one recently. I mean Iron Maiden, right? Really cool looking can. I have to say it was good.
I've had their Trooper Ale and thought it was pretty damn good!
Now, if I can just get a few cans of Rush's new beers...............
They talk about it pretty frequently on the Sirius XM channels I listen to. Apparently its not available in the US yet from what I heard. They have a few different beers.Rush has beer?!?!? WANT!
The Trooper Ale is not bad. But the Trooper IPA is pretty stanky...
Rush has beer?!?!? WANT!
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Guys I’m coming back around on this and I apologize for some snarky comments earlier.
I just got a fridge for making lagers and I guess the old adage is true - when you’re holding a hammer everything looks like a nail.
So I have 2 lagers in the works - a golden lager and an amber lager - and I’m looking for another beer I can do with this yeast. (Wyeast 2035). I first thought about making a small batch of bock. Something I probably wouldn’t want alot of. But thats probably not the right yeast. Then I came back to this.
So aside from semantics - we understand this is not an “official” BJCP style. What would you think are the defining characteristics of an IPL vs IPA and what are we looking for in the finished beer? Most commercial examples seem to focus on a lighter color than we would typically see with an IPA. Alcohol strength seems to be about the same. Then it seems like we’re playing with the hops.
So is this “just” a lighter colored IPA recipe fermented with lager yeast? Or do we start with a NEIPA recipe? Are New Zealand hops a must? Would it be “wrong” to use all American C hops? I’ve had a couple good English IPAs - so I wonder how it would play as an English IPL with all British hops? That might make for a decent experiment.
Guys I’m coming back around on this and I apologize for some snarky comments earlier.
I just got a fridge for making lagers and I guess the old adage is true - when you’re holding a hammer everything looks like a nail.
So I have 2 lagers in the works - a golden lager and an amber lager - and I’m looking for another beer I can do with this yeast. (Wyeast 2035). I first thought about making a small batch of bock. Something I probably wouldn’t want alot of. But thats probably not the right yeast. Then I came back to this.
So aside from semantics - we understand this is not an “official” BJCP style. What would you think are the defining characteristics of an IPL vs IPA and what are we looking for in the finished beer? Most commercial examples seem to focus on a lighter color than we would typically see with an IPA. Alcohol strength seems to be about the same. Then it seems like we’re playing with the hops.
So is this “just” a lighter colored IPA recipe fermented with lager yeast? Or do we start with a NEIPA recipe? Are New Zealand hops a must? Would it be “wrong” to use all American C hops? I’ve had a couple good English IPAs - so I wonder how it would play as an English IPL with all British hops? That might make for a decent experiment.
I think cold ipa = IPL for all intents and puposes.
Hmmm... i had not looked it at like that.Disagree, mainly because IPLs classically use European noble hops while cold IPA uses new school American and Aussie/Kiwi hops, plus the cold IPAs use a healthy dose of adjunct for added crispness.
Highly recommend Sunriver, Van Henion, and Boneyard.Hmmm... i had not looked it at like that.
Is that a hard and true fact? I figured these terms are so "loosey goosey" (that is an offcial BJCP term of course) that one can interchange any hop with either...
That being said- i like your observation. Gives me something to consider and look for going forward.
Now- to go a little off topic here... i see you are from Bend.
I recently picked up travel up there. What are your top 3 breweries to try?
I have enjoyed Wayfinder, Pfriem so far.
I think one thing is the heavy use of base adjuncts (ie. corn/rice) to drive the FG way down. It seems, to me at least, that's a common denominator in the pros' versions.What would you think are the defining characteristics of an IPL vs IPA
Am i the only one who figures a (craft) IPL (or cold IPA) is simply an aggresively hopped, lager-yeast, cold fermented beer?
I haven't looked at the grain bills of most i drink, but i figured it was a way to combine a lager with the hop popularity right now.
I thought it was that simple.
Am i that off base? Yet again?
Plus adjuncts. I don't have a horse in this race, but when I see people trying to categorize Cold IPA, they usually leave out the intended use (heavily) of adjuncts.Nope, pretty much hit the nail on the head...think WC IPA with 34/70 yeast.
Plus adjuncts. I don't have a horse in this race, but when I see people trying to categorize Cold IPA, they usually leave out the intended use (heavily) of adjuncts.
https://newschoolbeer.com/home/2021/2/what-is-a-cold-ipa-wayfinder-kevin-davey-definition
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