I don’t completely agree with you but I also don’t disagree. A strong, fruity IPA is my favorite type of beer. The “best” NEIPA’s are very unique and delicious, and expensive to buy and make. On the other hand I appreciate and love the taste, crispness, and refreshment of a true European beer. My wife and I went to Oktoberfest this year and I absolutely loved the German Festbier. It’s hard to compare the different styles and I can’t be biased.
I’ve used that ratio and enjoyed it. I do believe water chemistry, in addition to minimizing oxygen exposure, is pretty key.
And we’ve found the worst (beer) take of 2019! Congratulations everyone, we’re done with the internet this year.
Judged NEIPAs this weekend at a BJCP competion. Three of 6 had a weird grey hue to them. So yeah, oxidation during bottling is a problem,
Many of them also had diacetyl, which I think was caused by enzymes in dryhopping hops creating just a little more fermentable sugar.
Wouldn’t continued fermentation tend to clean up diacetyl? That’s what happens with krausening.
Yes
Then I’m confused by your implication that that’s what caused the diacetyl. Did I misunderstand?
I’m guessing that the beers were dryhopped in a keg, bottled off the keg since I didn’t see sediment in the bottles, generally kept cold, but for a few days stored warm allowing some fermentation to occur allowing the diacetyl to be created but not enough to clean up the diacetyl.