New England IPA’s Popularity Soaring
There’s a twist on an established and nuanced American beer style and it tramples over a few long-standing rules of what makes a nice beer. The New England IPA (sometimes referred to as a Vermont IPA), seems to have started a new trend among craft beers in North America. There is some debate as to whether it’s a new style altogether or just a trend. One thing is certain, it makes for a delightful beer.
New Twist on Trendy Style
IPAs have become incredibly popular in the past few years. IPA’s are so popular, I think you’d have difficulty finding a craft brewery not having one amongst their flagship beers. As for most beer styles, there are no ‘set in stone’ rules, but there are some accepted qualifiers applied to sub styles in each genre. West Coast IPAs are generally bitter, super hoppy, and dry. East Coast IPAs are generally less bitter and more malty. The newly minted style (or sub-style) of New England IPAs are cloudy, hazy, citrusy, and often described as juicy.
I’ve had a few of these New England IPAs recently, and they can appear as if they were orange or grapefruit juice because of the opacity or haziness. The haziness is usually accompanied by a heavier mouthfeel than a typical IPA. Both the haziness and mouthfeel are often accomplished by brewing with a high percentage of flaked oats. Flaked oats are typically used in stouts and porters to help in richness and heavier mouthfeel.
Great Lakes Brewery has recently released a New England IPA called Lake Effect IPA. Check out our beer profile of Lake Effect IPA here. Here’s a link to Great Lakes Brewery to check out what else they are up to.
Ask your local brewery or pub about New England IPAs. You won’t be disappointed.