So I began a thread some months back asking why this was a thing after trying New Belgium’s version, which I felt was muddied and odd. I had no clue that Hazy or Juicy meant something and so didn’t realize some of the IPAs I’d had, and liked, were just that.
Many, many moons ago, when I was first brewing IPAs, I was getting them a bit bitter like a standard american IPA. I asked about that here and was given the advice to make them more West Coast styled using less hops for bittering and loading up on late addition hops. Yet I hear with this NEIPA style that these aren’t bitter like the West Coast style. I’m at a loss here as I don’t find them bitter like other IPAs. It seems to be as though maybe they can be more bitter but just aren’t necessarily hazy and aren’t narrowed to just citrusy type hops.
Is there any reason that wheat couldn’t be used for the haze?
Many, many moons ago, when I was first brewing IPAs, I was getting them a bit bitter like a standard american IPA. I asked about that here and was given the advice to make them more West Coast styled using less hops for bittering and loading up on late addition hops. Yet I hear with this NEIPA style that these aren’t bitter like the West Coast style. I’m at a loss here as I don’t find them bitter like other IPAs. It seems to be as though maybe they can be more bitter but just aren’t necessarily hazy and aren’t narrowed to just citrusy type hops.
Is there any reason that wheat couldn’t be used for the haze?