November 30, 2023

How to brew the best NEIPA

New England IPA – hazy, juicy, and hop-drenched – has taken over the beer world. Craft beer lovers wait in hour long lines in hope of scoring the latest can of hazy goodness.

What Is New England IPA?

NEIPA – sometimes called hazy IPA – is a subgenre of American IPA with low bitterness, increased fruitiness, and a soft, pillowy mouthfeel. Beginning around 2010, brewers like The Alchemist and Hill Farmstead pioneered the style with their unique take on West Coast IPA. The style spread throughout New England, garnering international attention and the birth of a new name: New England IPA. Focusing on fruity hops – like Galaxy, Mosaic, and Citra – NEIPA is tropical and juicy. By shifting from bitter IPA to softer, juicier examples, brewers moved almost all of their boil hops to late additions and dry hops. This change made beers less bitter but more fruity, while also leaving much more pungent hop oil suspended in the finished beer. NEIPA is not only about the hops: yeast and malt selection have a huge impact on the mouthfeel, flavor, and appearance of the style. NEIPAs typically use English yeast for additional fruity esters. They also employ high-protein grains like wheat and oats for a full body, which also contributes to its signature hazy look. NEIPA should be between 5.5% and 7% ABV. Lower alcohol versions should be considered New England Pale Ale or Session NEIPA. Stronger versions are normally known as Double NEIPA. Interested about learning more about NEIPA and the best commercial examples?

 

 

How To Brew NEIPA

NEIPA – sometimes called hazy IPA – is a subgenre of American IPA with low bitterness, increased fruitiness, and a soft, pillowy mouthfeel. Beginning around 2010, brewers like The Alchemist and Hill Farmstead pioneered the style with their unique take on West Coast IPA. The style spread throughout New England, garnering international attention and the birth of a new name: New England IPA. Focusing on fruity hops – like Galaxy, Mosaic, and Citra – NEIPA is tropical and juicy. By shifting from bitter IPA to softer, juicier examples, brewers moved almost all of their boil hops to late additions and dry hops. This change made beers less bitter but more fruity, while also leaving much more pungent hop oil suspended in the finished beer.

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