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Manlandsite.com Six American IPA Roundup Beer Pour in HD! from Manlandsite on Vimeo.
Tags: Lagunitas IPA, Full Sail Brewing IPA, IPA, IPA Roundup, Red Hook Long Hammer IPA, Russian River Pliny the Elder IPA, Sam Adams Latitude 48 IPA, Sierra Nevada Torpedo Extra IPA
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Permalink Reply by MANLAND NORTH! on December 8, 2011 at 9:57pm Any IPA fans out there? My tastes have changed ... I really enjoy a good IPA as long as the malt meets the hop.
I do like IPA's but I have to agree with the requirement. Malt must meet hops.
Permalink Reply by Slider on January 24, 2012 at 11:23am I really like IPAs. Didn’t used to, but have grown to really like them more. That’s probably even more true now that I’m homebrewing and appreciate it a bit more.
That’s a heckuva comprehensive review—well done! I’ve had all of those and the only one I won’t deliberately buy if I can help it is the Sammy Latitude. The Samuel Adams’ Whitewater IPA is my preferred one there.
I do agree with Luke and ManlandNorth though about having a malt/hop balance…it really cuts the overly hoppy flavor. If that’s your thing, check out the Stone Brewing Ruination IPA…I think if you like the malt/hop balance on an IPA, that might be in your wheelhouse. Another favorite of mine is the Real Ale Lost Gold IPA. And St. Arnold’s here in Houston has the Elissa IPA that’s also very balanced. God, how I love St. Arnold’s!
One thing I didn’t know and learned recently is that the duration of boiling wort with hops is critical—you can get that bitterness emphasized by not only the volume and type of hops, but how long you let them run. The longer they boil (dry-hopping excluded here of course), the more oils are released from the hops and thus, more bitterness. So IPAs can be all over the map in terms of IBUs; they may all have a strong hop aroma but with wildly varying bitterness.
If my second batch, this big bad IPA, goes OK, it will be extremely hoppy, have a strong bitterness, but a very strong malt also that I think will meet it well. Partial mash with grain and extract and went above the recipe on the extract. It is very dark….
I’m trying not to talk out of my ass here, since a little knowledge can admittedly be a dangerous thing! I’m hardly an expert, but starting to immerse myself in the nuances more than I ever have before. I’m challenged because my sense of smell isn’t terribly strong and that impacts my palate sometimes too; I can’t parse out some slight flavors in certain things, whether beer or wine. For my taste, an IPA can be bitter but not finish rough. It’s that finish that carries more opinion for me than slight flavors. At the end of the day, we like what we like though and that’s cool. :)
Permalink Reply by MANLAND NORTH! on January 25, 2012 at 9:48pm Hey, Slider:
Thanks for the great response.
I used to not be into IPAs for a long time. Then I held a raw hop flower in my hand during a tour of Full Sail Brewery in Oregon and it was amazing to smell that raw citrusy aroma and feel the hop oil stickiness on my fingers. (I think of that every time I drink a highly hopped beer that leaves a stickiness on the rim.) That event changed me as a beer drinker.
You are correct about the boil. Three beers that prove the hop boil time theory are all from Dogfish Head. They are the 60, 90 and 120-minute IPA. The times are how long they boil. I've tried the 60 (excellent and light) the 90 (absolutely amazing), but have never seen the 120 (15 to 20% ABV!).
Appreciate your comments on the review. I actually did another review that had 16 beers in it. Here's the link:
http://manlandsite.com/forum/topics/beer-review-sixteen-of-the
Cheers, MLN
Permalink Reply by Slider on January 26, 2012 at 8:30am Whoa- a 120 minute boil is crazy. I may try to go over the top with an IPA at some point and see where I can take it.
I had a 60 minute run on mine, with 5 hop adds and 4 different types of hops. Had some go the full 60 minutes then incrementally down to a last 5 minute add.But again, the balance of malt or mash or what other flavor profile you have is crucial to it as is the boil itself.
One other thing too--and I'm learning this and will learn by trial & error and just plain old fashioned experimentation--is the length of fermentation and then conditioning matters too. I think that's why there's such a variety among IPAs because those levers really move the taste and finish around dramatically.
I love me some Long Hammers! Best bang for the buck I think depending on where you go. The Sam Adams Noble Pills seasonal is also pretty good too. My favorite so far has been the Bell's Brewery Hopslam seasonal. Great aroma and they some how sneak a little honey in it. Very expensive beer but at 10%abv you don't need much. New batches have now been realeased. http://bellsbeer.com/blog/65-2012_Bell___s_Hopslam_release_dates_an... Same goes for Sneaky Pete. I had it in GA vacationing and pretty good stuff, can't remember much about it though. ha Kicked my ass! This is a crappy picture from last years label of Hopslam at a local Cigar bar.
Permalink Reply by Slider on February 24, 2012 at 8:39am Last night, I picked up a six pack of the St. Arnold's Elissa IPA.
I had forgotten how tasty this beer is: it's hoppy but not bitter, and smooth, clean and just yummy. As St. Arnold's grows, you may be able to pick up some depending on where you live, but it's spectacular.
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