a few minutes ago
BNEIPA you ask? Bright New England IPA
New England IPA is a style that has taken the 'craft' beer world by storm. And for good reason, the lower bitterness and fruity, tropical, 'juicy' aromas make the style spectacular when done well. Somewhere along the line, however, what started as haze coming from intense dry hopping and malt/grain proteins became a contest of one-upmanship to see who could make the dirtiest, muddiest beverage possible and still charge money for it. We've had some that had chunks, some that were so yeasty that there was no hop aroma, some that were starchy (in no way refreshing), some that were so bitingly astringent from an overuse of clouding agent, or too much yeast/hop particulate that more of the beer saw the bottom of the drain than the bottom of our throats. The craze has gotten crazy. Sure some brewers are still making excellent hazy examples of the style, and we would encourage you to keep drinking the ones that float your boat, but many are not, and we've decided to make a version that takes the best bits, and does away with the mud.
So welcome to BNEIPA - Bright New England IPA. Brewed in collaboration with our nearest BNE brewing buddies, this beer was heaps of fun to make and certainly suited to the Brisbane climate. It hits 6.5% ABV, features 25% Wheat Malt & 12% Raw Oats, 30IBU from a cooled whirlpool addition, and dry hopped every day for 10 days (as we had 10 brewers) with Astra, Galaxy, Topaz & Vic Secret. Supposedly dry hopping so early on in the ferment results in biotransformation of the flavour and aroma compounds. Post fermentation it was allowed enough time to settle and coarse filtered through a 5 micron filter. Not crystal clear like a Pilsner, but certainly by NEIPA standards, it's bright. The result is a smooth, full-bodied, hop forward beer with tropical flavours of pineapple and peach. Maybe it tastes like juice, but mostly it tastes like beer.
You'll find it on tap during our Brewsvegas 2018: Brewer's Trivia event, where each table on the night will be hosted by one of the collaborators. See our Facebook for details and the full version of this post.