http://beergraphs.com/bg/973-two-brewers-admit-their-methods-for-haze/
That is definitely some modified IPA. ‘Green apple puree’ and ‘post fermentation fruit’ explains the term ‘juicy’ a little better. I guess I’m not smart enough to understand specifically what wheat flour haze does to improve a beer. If I ever find one fresh I’ll probably try it, to satisfy my curiosity.
Thanks for posting
I dunno, my IPA’s are plenty hazy just from dry hops. My “NE IPA” that I brewed recently was just my usual IPA using 10% flaked oats and 10% torrified wheat. It came out opaque without any flour, pectin, fruit puree, etc.
It sounds like some breweries are going through awfully extreme measures for this…
Maybe the “grittiness” that Denny has commented on is coming from apple puree. I could definitely see that.
If you guessed “nothing”, then you’re smart enough.
I really don’t think so. It was very likely either yeast or hops.
Why flour? If you’re a true farmhouse brewer you’d be using raw (whole grain) wheat berries, spelt, etc. in the mash. But flour in the kettle? >:(
Seems like a fad for people who like fads.
That’s what it is. Years back, flour in the kettle was advocated as a way to keep witbier cloudy.
Nothing was exactly my guess, Denny. 
Oh and you can bet your boots that many of the people in the craft beer world are, in fact, people who like fads. [Patiently waits for sour beers, fruit IPA, and barrel-aged everything to slope off on holiday indefinitely…]. It’ll go the way of black IPA soon enough. Although I was sad to see that fad go away, but no bother, I can brew it pretty easily.
Yep. Years ago, I tried that once. Once.
All the original beers were sour. How is that a fad? 
I agree there are a lot of over the top sours out there, and part of that has to do with barrel aging in new(ish) barrels in the US. Oud Beersel has been using their barrels for 100+ years. Trust me, there’s no wine/tannic/whiskey flavor left in there. Just some amazing yeast strains that taste better than the toilet water some breweries apparently cultured their bugs from.
I tried it once to hopefully make third runnings into suitable lambic wort. Instead I made what looked like hush puppies. I should have made a roux.
I don’t like the idea of flour in the beer. I have my own take going right now with a half pound each of flaked oats and flaked barley that I put in the mash of a 5 gallon batch. Primary is just about done and I added freshly squeezed cranberries that I put through a macerating juicer, which is essentially cranberry puree. I also did a big whirlpool addition and put 3oz hops in with the cranberry puree in a large tea ball. I will put another teaball of hops in the keg. I didn’t know about the fruit puree, that was kind of a hunch.
Flour in beer? This is a thing? It wouldn’t drop out of solution?
Not when added to the boil. Although, IIRC, it really didn’t do too much for the “haze” thing either. The haze in witibiers really come mostly from the yeast hanging around in suspension.
That makes since. For some reason I imagined it added like a dry hop.
If it were done that way I would assume it would be a major food source for bacteria and wild yeast no matter how clean your sanitation regime is.
Actually the haze in German Wheat beers is from yeast, the haze in Belgian Witbiers is from starch.