Dzięki jednemu z widzów, a konkretnie dzięki Łukaszowi Stolarczykowi z Londynu, mogę Wam zaprezentować opis New England IPA, który być może z pewnymi zmianami pojawi się niedługo w przewodniku BJCP w kategorii Speciality IPA.
Zaktualizowana wersja opisu poniżej [31.03.17].
21B. Specialty IPA: New England IPA
Overall Impression: An American IPA with intense fruit flavors and aromas, a soft body and smooth mouthfeel, and often opaque with substantial haze. Less perceived bitterness than traditional IPAs but always massively hop forward. This emphasis on late hopping, especially dry hopping, with hops with tropical fruit qualities lends the specific ‘juicy’ character for which this style is known.
Aroma: Intense hop aroma, typically with fruity qualities (stone fruit, tropical fruit, and citrus are most commonly present) reflective of newer American and New World hop varieties without being grassy or herbaceous. Clean, neutral malt in the background, potentially with a light bready sweetness without caramel. Neutral to fruity fermentation character that is well-integrated with the hops. Any perceived alcohol character should be restrained and never hot.
Appearance: Color ranges from straw to yellow, sometimes with an orange hue. Hazy, often opaque, clarity; should not be cloudy or murky. The opacity can add a ‘shine’ to the beer and make the color seem darker. Medium to rocky meringue white head with high to very high retention.
Flavor: The hop flavor is high to very high, and reflects the same characteristics as the aroma (emphasis on fruit, with ripe tropical fruit, stone fruit, and citrus being most common). The perceived bitterness can be medium-low to medium-high, often somewhat masked by the body of the beer. Any hop character in the aftertaste should not be harsh. Low to medium-low malt flavor, generally neutral, sometimes with a bready, grainy, lightly sweet flavor. Noticeable caramel flavors are a flaw. Fermentation character is neutral to fruity, but as with the aroma, supportive of the hops. Off-dry to medium finish. Can have up to a moderate apparent sweetness from fruity esters, not unfermented sugars. Any perceived alcohol character should be restrained and never hot.
Mouthfeel: Medium to full body with a smooth, rich character. No harsh hop-derived astringency. Alcohol warmth may be present in stronger versions, but should never be hot. Medium carbonation is standard. A yogurt-like acidic twang is not appropriate.
Comments: The style is still evolving, but this style is essentially a smoother, hazier, juicier American IPA. In this context, ‘juicy’ refers to a mental impression of fruit juice or eating fresh, fully ripe fruit. Heavy examples suggestive of milkshakes or fruit smoothies are beyond this range; IPAs should always be drinkable. Haziness comes from the dry hopping regime, not suspended yeast, starch haze, set pectins, or other techniques; a hazy shine is desirable, not a cloudy, murky mess.
History: A modern craft beer style originating in the New England region of the United States. Alchemist Heady Topper is believed to be the original example and inspiration for many other interpretations that grew in popularity in the early to mid-2010s. Brewers are continuing to innovate and evolve the style.
Characteristic Ingredients: Similar to many newer American IPAs but often with more oats or wheat in the grist, and less caramel or specialty malts. Restricted hop choice to American or New World varieties with a tropical fruit, stone fruit, or citrus character. Neutral to estery yeast strain. Water ranges from balanced between sulfate and chloride to using more chlorides. Heavily dry-hopped, partly during active fermentation, using a variety of hopping doses and temperatures to emphasis hop depth of aroma and flavor over bitterness. Biotransformation of hop oils during fermentation adds to the fruit character.
Style Comparison: Compared to American IPA, New England IPA has a fuller, softer mouthfeel, a more fruit-forward late hop expression, a more restrained perceived bitterness balance, and a hazier appearance. Many modern American IPAs are fruity and somewhat hazy; if they have a dry, crisp finish, at most medium body, and high perceived bitterness, these examples should be entered as American IPAs.
OG: 1.060 – 1.085
FG: 1.010 – 1.015
IBUs: 45 – 80
SRM: 3 – 9
ABV: 6.0 – 9.0%
Commercial Examples: Hill Farmstead Susan, Other Half Green Diamonds Double IPA, Tired Hands Alien Church, Tree House Julius, Trillium Congress Street, WeldWerks Juicy Bits