![]() ![]() New England style IPAs are often dry-hopped and tend to be fermented to have lower carbonation. This IPA is unfiltered (which makes it hazy) and has extremely low bitterness from using blends of hops that lend intense, fruity flavor. The New England IPA is what people are drinking right now. Hazy, New England style IPAs at Narrow Gauge Brewing Photo by Matt Haas New England Style IPA The closer to the brew date you drink it, the more intense the brilliant, fresh flavor of the hops will be. To qualify as a fresh-hopped IPA, the hops have to leave the vine, travel to the brewery, and end up in the boil in under 24 hours. This is great news if you’re a member of the Citra Hop Fan Club.įresh-Hopped: Fresh-hopped IPAs, also called wet-hopped or harvest ales, only come around once a year, at the peak of hop harvesting season in late August and September. That means that in a Citra single hop IPA, Citra hops are used in the boil, on the finish, and in dry-hopping (if dry-hopped). A single-hopped IPA, however, is brewed exclusively with one hop variety. Single-Hopped: Brewers combine multiple hop varieties for the same reason you’d put multiple seasonings in a marinade-to bring different flavors to the table. Regardless, it’s more of a marketing ploy to sound like you’re getting an over-the-top hoppy-ness/dose of hops than a quantifiable word, so no one knows exactly what it means. There’s no real definition for “double dry-hopped.” It could be a dry-hop with twice the amount of hops or the addition of a fresh batch of hops halfway through the process. Double Dry-Hopped: A lot of brewers say IPAs are “double dry-hopped.” And while this sounds self-explanatory, it’s actually meaningless.
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