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Craft Beer Times | What’s Brewing for New England IPAs at Brew Talks Boston 2023!

What’s Brewing for New England IPAs at Brew Talks Boston 2023!

What’s Brewing for New England IPAs at Brew Talks Boston 2023!

The Rise of New England IPAs

There’s no denying it: New England IPAs have taken the beer world by storm. With their hazy appearance, tropical flavors, and smooth mouthfeel, these beers have become incredibly popular among craft beer enthusiasts. But what exactly is a New England IPA and how did it become so popular?

What is a New England IPA?

Unlike traditional IPAs, New England IPAs are known for their cloudy appearance. This haze is the result of a brewing technique that involves adding hops late in the brewing process and dry-hopping the beer. The hop combinations used in New England IPAs often result in juicy, tropical fruit flavors, with less emphasis on bitterness compared to their West Coast counterparts.

The yeast used in brewing New England IPAs also plays a significant role in the beer’s flavor and appearance. The particular strain of yeast used in New England IPAs tends to produce esters that create fruity flavors, enhancing the beer’s juicy profile. Additionally, this yeast tends to remain in suspension, contributing to the hazy appearance of the beer.

The Origins of the New England IPA

The New England IPA style originated in Vermont in the early 2000s. Brewers like Shaun Hill of Hill Farmstead Brewery and John Kimmich of The Alchemist Brewery were early pioneers of the style, experimenting with different brewing techniques and ingredients to create these hazy, hop-forward beers.

As word spread about these innovative brews, beer enthusiasts from around the country flocked to Vermont to get a taste. The popularity of the style grew, and soon breweries across New England began producing their own versions of New England IPAs.

The New England IPA Craze

Over the past decade, New England IPAs have experienced a meteoric rise in popularity. Beer lovers are drawn to the beer’s complex flavors, approachable bitterness, and velvety mouthfeel. The hazy appearance of the beer also adds an element of intrigue and mystery.

With social media playing a significant role in the craft beer community, it’s no wonder that New England IPAs quickly became a photogenic and shareable sensation. Images of hazy, juice-like beers flooded Instagram and Facebook feeds, creating a buzz around the style.

What’s Next for New England IPAs

As the New England IPA craze continues, brewers are constantly pushing boundaries and experimenting with new ingredients and techniques to create the next big thing in this style.

One direction that New England IPAs are heading is towards lower alcohol versions. Many breweries are now producing sessionable New England IPAs that maintain the juicy flavors and hazy appearance of their higher ABV counterparts but with a lower alcohol content. This allows beer drinkers to enjoy more of these flavorful brews without the risk of getting too intoxicated.

Another trend on the horizon for New England IPAs is the incorporation of different fruits into the brewing process. Breweries are experimenting with various tropical fruits, such as mango, passion fruit, and guava, to enhance the beer’s already fruity profile.

Brewers are also exploring the addition of different hop varieties to create unique flavor combinations. While Citra, Mosaic, and Galaxy hops remain popular choices, newcomers like Sabro and Idaho 7 are gaining traction in the New England IPA scene.

One thing is for certain: New England IPAs are here to stay. With their delightful flavors, hazy appearance, and constant innovation, it’s no wonder that beer enthusiasts can’t get enough of this style. So, the next time you visit your local brewery or beer bar, be sure to grab a pint of this New England sensation and experience the hoppy magic for yourself.

Dustin

Dustin is a writer about craft beer and a professional brewer in the city of Chicago. He has written for several magazines and has over a decade of experience in the beer industry. He is currently working on a book about the history of beer in Chicago.

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