This might be a good time to pump the brakes fellas. Definitely not a subject worth getting into heated debate over in an open forum.
Agree, I really just wanted to talk NE IPA, that was all. Maybe clear up some knowns, some unknowns and some myths. Another day maybe.
The only thing I would enjoy turbid is a nice bowl of clam chowder soup…turbid and beer…what? Is this real life?
Seriously, I’m all for experimentation, and I love a hazy dankity dank dry hopped to the gills IPA…but this does not make a beer turbid…yeasty beer equates to turbid
Maybe your definition of turbidity is different from mine???
The last time I checked, the definition of turbid was “cloudy, opaque, or thick with suspended matter”…
This was one of the pics that blew me away. I mean, wow. Looks like an active yeast starter.
I’ve yet to try one of these beers. They just don’t look right to me. Hoping to try one from Cellarmaker next week when I’m in town. I’m not sure i could get down with those tan looking ones. Serious haze, maybe… juiced khaki’s, not gonna happen?
I’m not trying to fan flames, I’m just tired of yeasty beer. I’m also tired of some trying to create a new “northeast IPA” when we already have (or had) east coast IPA. Though said beer is really hard to find, and decidedly “unmodern” in it’s more subdued, British-like balance.
The picture Hoosier posted is what got my mind started down this path.
Again, I’m not trying to fan flames or stir dissent, I just don’t like this appears to be heading. (Whether that appearance is true or false.)
Does Cellermaker have an “East Coast/New England/Vermont” style IPA? I was there during beer week last year and I do need to say that place is awesome.
If you need a sandwich, there is a great place very close. Dei Board. Oh what I would give for one of their sandwiches right now.
Yep different ideas of the definition of the word turbid. Maybe yours is more correct, IDK. However what I am describing is cloudy and opaque but has no visable particulate. None. The picture Hoosier posted was a good example from what I could tell. I have not had tired hands beers so I cant say if there was actually any visable particulate there or not.
I think they do have one right now. Tasty McDole posted a pic recently on his facebook page of a very hazy brew, which sparked similar pics from the one Hoosier posted.
I think this conversation is ongoing on every beer forum/group I’m in right now with the same two arguments. I’ve even seen some people float rumors that whey protein is added to get that murkiness. I find that doubtful because whey protein has a pretty terrible flavor (at least to me).
I think this appearance can mostly be produced with a combination of protein haze, hop oil haze and a lot of poorly sedimenting yeast in suspension. If you don’t cool the wort quickly and you don’t cold crash then it’s easy to get a good amount of haze. For some of these beers that look like chicken stock, IDK, there might be more at work to get them that hazy.
Personally I can appreciate targeting the smoother body with this style but at a certain level that much yeast in suspension will add yeast bite and that is never pleasant no matter how much hops are thrown on top.
I agree and think that the yeast “bite” is what leads people to speculate that they are adding flour or something else to get the cloudiness without the mouthful of yeast.
I haven’t had one of these, but the photos look like there will be a lot of floaters and that doesn’t sound like an appealing mouthfeel.
Rochefort.
There are no floaters in the ones I have had. I doubt Hill Farmstead built their reputation on floaters and yeast bite. I think there is something else at play here.
Still trying to come up with the argument where taking a great IPA with a firm malt base and complex hop character and purposely making it look like a turbid mess gives you a better beer. I got nothin’.
Rochefort is adding wheat starch As a fermentable though.
I think what is being discussed here is the addition of flour as an unfermentable to cloud the beer on purpose.
Maybe I’m getting it wrong.
No your not all wrong but the context here is about the cloudy NEIPA being put out by Hill Farmstead, Trillium, Treehouse and the like.
Have you had a good example of this style yet… fresh from a well reputed brewery?
No I haven’t. I’m sure I will at some point. But I feel pretty certain that if I like it a lot, it won’t be because of its turbidity. It’s a gimmick to me until I can read an interview with a brewer who will come clean.
Why assume that there is something untoward to “come clean” about? Seems an unusual approach.
Ok, ‘talk about his thinking’ on creating turbidity then ? I’m really not invested in this, dude. I just don’t get it.