CWD: What did you drink last night (or whenever)?

The connection to spoof that I see is similar to Rahsaan’s. People gravitated to the taste of Cascade hops in much the same way that they did to NFO. In both cases, producers have seized upon that trend to ridiculous extremes (Dominique Laurent’s 200% NFO regimen, triple-hopped IPAs). Certainly spoof takes in many more sins than just NFO, but that’s the connection that I see. It’s also a curious coincidence that both were introduced originally as a means of preservation.

Mark Lipton
 
originally posted by Bill Lundstrom:

Try Loirette from the Loire if you haven't. Brewed in Nantes I believe., If handled correctly one of the better ales I've ever had.
For me., IPAs are spoof. Something heavily manipulated to appeal to a certain palate
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I wish I could find this in the Bay Area again. I’ve looked online to no avail. I was a consistent buyer when Selection Massale had a direct retail presence.
 
if spoof = recipe than all beer is spoof. The water is often adjusted, the grains are added to a recipe and the hops are chosen for a character as is the yeast. The only deviation is a coolship beer which is made with natural yeasts. I've made a lot of beer and helped make some wine and my conclusion was that beer is something I can make, wine should be left to the professionals.

East Coast IPA is a style that is definitely NOT bitter at all, and the hop character is more tropical than piney. They use hops, hop powder and hop extract to promote the more tropical, fruity style with low IBU. A bitter IPA would be British style or sometimes West Coast style. Cascade hops are 20 years ago. Current East Coast IPAs likely use little to no early boil hops (bitterness hops) and have hops or hop extracts from Galaxy, Mosaic, Citra, Allora, Victoria's Secret (yes) and Peacharine added very late in the boil or dry-hopped for the fruity aromas, not the bitter character.

I like many beers from Other Half, Tree House and Monkish - they are not your father's IPA - the clear, bitter, piney British style made for long transport from India - and probably should have another type name because they are so different. I find when they keep them below 7%, the style is enjoyable to drink. But the DIPA and TIPA/Imperial IPA style is not for me.

Oh, and 04 Schaefer is good but I'm holding that and drinking 01s which are mostly tasting amazing now. Except the sweeter Prums which still need time. For a good really sweet bottle....95 and 98 Christoffels and Selbach-Oster are scratching that itch this summer.
 
I'm as big a fan of slippery slope arguments as anybody but there really is a difference between "I like my pinot with an extra degree" and "I like the taste of nougat so I'm tossing a dozen Mars bars in the vat".
 
originally posted by mlawton:
if spoof = recipe than all beer is spoof. The water is often adjusted, the grains are added to a recipe and the hops are chosen for a character as is the yeast. The only deviation is a coolship beer which is made with natural yeasts. I've made a lot of beer and helped make some wine and my conclusion was that beer is something I can make, wine should be left to the professionals.

East Coast IPA is a style that is definitely NOT bitter at all, and the hop character is more tropical than piney. They use hops, hop powder and hop extract to promote the more tropical, fruity style with low IBU. A bitter IPA would be British style or sometimes West Coast style. Cascade hops are 20 years ago. Current East Coast IPAs likely use little to no early boil hops (bitterness hops) and have hops or hop extracts from Galaxy, Mosaic, Citra, Allora, Victoria's Secret (yes) and Peacharine added very late in the boil or dry-hopped for the fruity aromas, not the bitter character.

I like many beers from Other Half, Tree House and Monkish - they are not your father's IPA - the clear, bitter, piney British style made for long transport from India - and probably should have another type name because they are so different. I find when they keep them below 7%, the style is enjoyable to drink. But the DIPA and TIPA/Imperial IPA style is not for me.
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An excellent summary of the evolution of IPAs, thanks. Sensorily speaking, I'd throw in hazies with the East Coast style you talk about. Speaking of which, Sam Adams "just the haze" is one of the best non-alc beers I've had, very useful. I've also enjoyed what seems like an increase in the number of "malt forward" lagers lately, in the Marzen or Vienna mode. However, my beloved Scotch ales have so few producers and poor distribution that I've been reduced to brewing my own, with mixed success.
 
Last night a 2012 Nikolaihof Hefeabzug Grüber 12.0% was just glorious. And absolutely pristine, thanks to the screwcap. The first of a pair I've had for half its life, semi-forgotten if I am honest, it was one of those eloquent reminders of why we cellar stuff (and forget that we've done so).
 
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