Out of the loop

A milk carton of IPA.

I ended up sat in Bottles & Books on my own on Friday night, hovering around the edge of a conversation about beer that made me feel totally ignorant and out of touch.

Bot­tles & Books is our local craft beer phan­tas­mago­ri­um, with fridges full of cans, a wall of bot­tles, and a few taps of draught beer served by the third and two-thirds mea­sure.

On Fri­day, the dis­cus­sion turned to IPA, and it was when I heard this sen­tence that I knew I was out of my depth:

Brut IPA died a death fair­ly quick­ly, did­n’t it? And NEIPA just tastes a bit… old fash­ioned. It’s all about the Hud­son Val­ley style now.

Hud­son Val­ley? Is that a region? Yes, but it’s also a brew­ery, as pro­filed in this arti­cle, which has a head­line appar­ent­ly designed to annoy con­ser­v­a­tive beer geeks who already think brew­ing has been fatal­ly com­pro­mised by the ama­teur ten­den­cy:

Hud­son Val­ley Brew­ery Makes Beer Based on Instinct, not Instruc­tions

Sour IPA is, I gath­er, the long and short of it, and sure enough, when Jess and I went to the Left Hand­ed Giant tap­room yes­ter­day, there was one on the menu.

We gave up try­ing to stay on top of trends years ago but there was some­thing intox­i­cat­ing about all this new infor­ma­tion, all the names and details, that made me think… Should we try?

The odd edu­ca­tion­al eaves­drop­ping ses­sion prob­a­bly would­n’t do us any harm, at least.

15 thoughts on “Out of the loop”

      1. The arti­cle felt incom­plete when I read it this morn­ing. I think I was expect­ing you to try the sour IPA and describe it! My bad prob­a­bly.

  1. Read­ing the arti­cle men­tioned, it seemed more like an adver­tise­ment than any­thing else. Kind of like the when a new brew­ery opens with the nov­el approach of “…using only the finest ingre­di­ents to hand craft the high­est qual­i­ty beers…”.

    1. you for­got the oblig­a­tory ‘we brew beers we like to drink’ & the ubiq­ui­tous ‘hop for­ward’.

  2. I have it on good author­i­ty that this is the year of craft lager (Impe­r­i­al, DDDH, Ses­sion etc etc etc). And also push­ing the mild enve­lope (Glit­ter, Fruit syrup, Upside Down Cake etc etc). Per­son­al­ly I can’t wait until we get beers that taste like vin­tage clean­ing prod­ucts – a Vim IPA, Fairy Liq­uid stout and a not-lam­bic that smells of a pine fresh car deodor­ant

    1. Oakham have been tread­ing the path of Sqezy Lemon wash­ing-up-liq­uid-scent­ed beer for many years already, sure­ly.

  3. Brett IPA’s have been a thing for a while, while brett != sour, are we talk­ing the same or sim­i­lar thing here?
    Did I com­plet­ly miss the brut IPA trend while I was under a rock, are they passe so soon, I would think their dry­ness would be appre­ci­at­ed in spring/summer, as a clean quencher.

  4. Sure­ly there is room for exper­i­men­tal brew­ing, and those who like to taste those beers? As well as for the the tra­di­tion­al? I feel like I’ve dropped in on a brew­ing Brex­it sit­u­a­tion, or some­thing. Intol­er­ance. Which exists on both sides, no doubt. I think there’s good and bad new beer and good and bad tra­di­tion­al beer. Choose what you like and allow oth­ers to do the same. We are for­tu­nate to have loads of choice, and it isnt the tra­di­tion­al­ists who have enabled that. And new brew­ers are also going back in time and brew­ing his­toric recipes. Like Brett IPAs. This grip­ing does­n’t look good. I dont get it tbh. Maybe I’m mis­read­ing the sit­u­a­tion.

    1. Clib; please keep your elo­quent and well-bal­anced opin­ions to your­self in future.

      Such rea­son­able com­men­tary has no place in the 2019 beer debate.….! 😉

  5. I find it iron­ic that the guys who “Makes Beer Based on Instinct, not Instruc­tion” are the same ones who famous­ly told a room full of pro­fes­sion­al brew­ers that they sour their beers using Clostrid­i­um.

    Wel­come to the future of “craft” beer.

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