Author Topic: Official NEIPA style guide?  (Read 6831 times)

Offline Beery

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Official NEIPA style guide?
« on: May 28, 2018, 02:02:04 PM »
I have read a lot about NEIPA being recognized as a style in the past year or so (and all the controversy), but have as of yet to see an official guide. I cannot find a BJCP entry and I really don't know how that organization evolves their list. Maybe some contests have developed a guideline? If there really is an official consensus as to a style guideline I'd like to see it and add it to BS. I am most curious about what it would say about bitterness.
-Beery
In the bottle: Juicy Werks NEIPA clone.
In the fermenter:  Weissbier

Offline Oginme

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Re: Official NEIPA style guide?
« Reply #1 on: May 28, 2018, 02:21:02 PM »
The Brewer's Association has published a guideline for NEIPAs, but I think the BJCP guideline is still in draft form.  I know some competitions have added it as a new category.  I have not seen any specifics on their definition.  Below is the BA's description of the elusive NEIPA.


Juicy or Hazy Pale Ale
Color: Straw to deep gold
Clarity: Low to very high degree of cloudiness is typical of these beers. Starch, yeast, hop, protein and/or other compounds contribute to a wide range of hazy appearance within this category.
Perceived Malt Aroma & Flavor: Low to low-medium malt aroma and flavor may be present
Perceived Hop Aroma & Flavor: Medium-high to very high hop aroma and flavor are present, with attributes typical of hops from any origin.
Perceived Bitterness: Low to medium. Perceived impression of bitterness is soft and well-integrated into overall balance, and may differ significantly from measured or calculated IBU levels.
Fermentation Characteristics: Low to medium fruity-estery aroma and flavor may be present, but are usually overwhelmed by hop fruitiness. Diacetyl should not be perceived.
Body: Medium-low to medium-high. Perceived silky or full mouthfeel may contribute to overall flavor profile.
Additional notes: Grist may include a small amount of oat, wheat or other adjuncts to promote haziness. Descriptors such as ?juicy? are often used to describe the taste and aroma hop-derived attributes present in these beers.
Original Gravity (?Plato) 1.044-1.050(11-12.4 ?Plato) ? Apparent Extract/Final Gravity (?Plato) 1.008-1.014(2.1-3.6 ?Plato) ? Alcohol by Weight (Volume) 3.5%-4.3%(4.4%-5.4%) ? Bitterness (IBU) 30-50; may differ from perceived bitterness ? Color SRM (EBC) 4-7(8-14 EBC)
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Offline jomebrew

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Re: Official NEIPA style guide?
« Reply #2 on: May 28, 2018, 03:21:21 PM »
BJCP covers other IPA under category 21B Specialty IPA.   There are no defined parameters for a Hazy, Juicy IPA as far as the BJCP is concerned.

You can add a new style based on your own research of Juice or Hazy IPA or use the Brewers Association stylehttps://www.brewersassociation.org/press-releases/brewers-association-releases-2018-beer-style-guidelines/.  Attached is an example from that description.


Offline Beery

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Re: Official NEIPA style guide?
« Reply #3 on: May 28, 2018, 03:32:35 PM »
Great info, thanks to both of you. I think this Brewers Association Guideline fits what my experience with locally brewed (NEIPA in the NW!) Hazy and NEIPA :
Juicy or Hazy Imperial or Double India Pale Ale
Color: Straw to deep gold
Clarity: Low to very high degree of cloudiness is typical of these beers. Starch, yeast, hop, protein and/or other compounds contribute to a wide range of hazy appearance within this category.
Perceived Malt Aroma & Flavor: Low to high malt aroma and flavor may be present
Perceived Hop Aroma & Flavor: High to very high hop aroma and flavor are present, with attributes typical of hops from any origin.
Perceived Bitterness: Low to medium. Perceived impression of bitterness is soft and well-integrated into overall balance, and may differ significantly from measured or calculated IBU levels.
Fermentation Characteristics: Low to medium fruity-estery aroma and flavor may be present, but are usually overwhelmed by hop character. Diacetyl should not be perceived.
Body: Medium to high. Perceived silky or full mouthfeel may contribute to overall flavor profile.
Additional notes: Grist may include a small amount of oat, wheat or other adjuncts to promote haziness. Descriptors such as ?juicy? are often used to describe the taste and aroma hop-derived attributes present in these beers.

Original Gravity (?Plato) 1.070-1.100(17.1-23.7 ?Plato) ? Apparent Extract/Final Gravity (?Plato) 1.012-1.020(3.1-5.1 ?Plato) ? Alcohol by Weight (Volume) 6.0%-8.4%(7.6%-10.6%) ? Bitterness (IBU) 65-100; may differ from perceived bitterness ? Color SRM (EBC) 4-7(8-14 EBC)

jomebrew, that file opened up blank in BS, was it supposed to?
In the bottle: Juicy Werks NEIPA clone.
In the fermenter:  Weissbier