What does 'Hazy' bring to the table

[chuffer]

A good supermarket version is the Cannonball from Magic Rock. The big sell-outs have sucked up to Tesco ( I jest - well done to them and thanks for putting decent beer into an accessible and affordable format) so it's everywhere now. If you want to go large, the unhuman and neohuman cannonball variants are excellent examples of the style, esp Neo.

The Neo is the NEIPA and is my fave of the bunch

 

[Brew_DD2]

DD2 have you tried brewdog O-G hazy, really good by far my fav neipa/hazy.Shame it's 7.2% could live on the stuff if it wasnt so strong.Tesco £3 a can.

I have indeed. Fantastic. Going back to Magic Rock, their "Luminance" and Collab with SALT "Ripe Times". Excellent examples.

 

[Scottyburto]

Shiny brewering in derby do a few, ive tried the lemon drop and offshore racer at Annie's! Offshore Racer was exceptional! For me Hazy is the mouth feel, it's thicker almost like a carton (innocent,etc) smoothie!

15 or so years ago when cask had it's resurgence in branded pubs almost every 3/4-full cask had chill Haze, cause cask racks were just banged in cellars where there was room, invariably next to kegs under the chiller fans!

 

[chuffer]

Historically (to me) it seemed that most brewers were of the opinion that dry hopping added only aroma. But now, with these big fruity NEIPA beers that are heavy on the dry hop (some manufacturers even stating that they're double dry-hopped or triple dry-hopped) it must be the case that we can all agree that dry hopping adds to the flavour too?

Anyone have any thoughts on the above?

 

[Brew_DD2]

Anyone have any thoughts on the above?

It absolutely does. Bitterness too.

 

[JT_Brews]

As I understand it the difference is when you do the dry hopping. Late dry hopping post-fermentation is the classic 'dry-hop for aroma' while NEIPAs usually seem to have a big dry-hop during peak fermentation and some sort of biotransformation magic happens that gives them their characteristic 'juicy' flavour. They may also get a late dry-hop for aroma at the end. I've spent more time reading about them than I have brewing them though, I'm waiting for a keg setup before I try that.

 

[Brew_DD2]

I don't really buy the biotransformation thing. Well, I don't think it makes such a noticeable difference at least. For me, it's always been the sheer amount of dry hops that's made a beer 'juicy' or hazy.

 

[chuffer]

As I understand it the difference is when you do the dry hopping. Late dry hopping post-fermentation is the classic 'dry-hop for aroma' while NEIPAs usually seem to have a big dry-hop during peak fermentation and some sort of biotransformation magic happens that gives them their characteristic 'juicy' flavour. They may also get a late dry-hop for aroma at the end. I've spent more time reading about them than I have brewing them though, I'm waiting for a keg setup before I try that.

Question for you (or anyone who does / knows about multi-stage dry-hopping):

If brewers of these beers are adding dry hops during peak (or slightly 'post-peak') fermentation then surely by the time you come to rack your beer, the hops have been in there for 9-10 days+

I was always under the impression that leaving your dry-hops in a brew for more than 5 - 7 days would result in "grassy" adverse flavours in the beer. Does this not happen in NEIPAs ?

 

[Brew_DD2]

Question for you (or anyone who does / knows about multi-stage dry-hopping):

If brewers of these beers are adding dry hops during peak (or slightly 'post-peak') fermentation then surely by the time you come to rack your beer, the hops have been in there for 9-10 days+

I was always under the impression that leaving your dry-hops in a brew for more than 5 - 7 days would result in "grassy" adverse flavours in the beer. Does this not happen in NEIPAs ?

I'm not convinced it happens at all. I've actually started keg hopping my NEIPAs and those hops are sometimes in contact with the beer for upto a month with no grassy flavours.

 

[Cestrian]

I'm not convinced it happens at all. I've actually started keg hopping my NEIPAs and those hops are sometimes in contact with the beer for upto a month with no grassy flavours.

Maybe it depends on the type of hops they use for these beers. I have definitely had grassy beers in the past when I have dry hopped west coast IPAs for more than 5 days with piney hops like chinook or simcoe.

 

[strange-steve]

Maybe it depends on the type of hops they use for these beers. I have definitely had grassy beers in the past when I have dry hopped west coast IPAs for more than 5 days with piney hops like chinook or simcoe.

I don't think I've ever noticed a grassy flavour from dry hops. Jamil's Pliny clone is dry hopped for "7 to 10 days" with columbus, centennial, and simcoe. To be fair I've never tasted Pliny but I can't imagine it's grassy.

I have a suspicion that this is another of those things that can happen but is probably overstated somewhat.

 

[Cestrian]

I think we all have varying sensitivity to different flavours. I find it quite difficult to detect diacetyl, when my mate can smell it from 2 foot away.