NEIPA

A NEIPA is an American IPA with plenty of fruity hop aroma, a soft body and a hazy appearance. The Beer Judge Certification Program (BJCP) describes the style under number 21C as Hazy IPA. According to the BJCP the bitterness is lower than in a traditional IPA, but the beer always remains strongly hop-driven.

The Brewers Association, the American trade organisation of small brewers, lists the style as Juicy or Hazy India Pale Ale. Both guidelines mention a colour from straw to light amber. The BJCP asks for a white head that lasts a long time. Visible hop residue or yeast clumps count as a fault: the beer may show haze, but must not look muddy.

The style originated in New England, in the northeast of the United States. The BJCP calls it a modern craft style that began as a variation on the American IPA. According to the BJCP, Heady Topper by The Alchemist is the original inspiration. In the 2010s the style grew enormously in popularity.

The Alchemist was founded by John and Jen Kimmich. In 2003 they opened a 60-seat brewpub in the village of Waterbury in Vermont, and in 2011 a small production brewery. The brewery is now in Stowe and brews and packages all its beer in Vermont. The brewery itself calls Heady Topper an American Double IPA of 8 percent.

A NEIPA is softer, fruitier and hazier than a regular American IPA, and less bitter. The BJCP says the Hazy IPA has a fuller, softer mouthfeel, more fruity hop character and a more restrained bitterness. According to the BJCP, dry, crisp and more bitter beers belong in category 21A, the American IPA.

The numbers show the difference too. The BJCP gives the Hazy IPA 25 to 60 IBU, the American IPA 40 to 70 IBU. The Brewers Association gives the West Coast-Style IPA 50 to 75 IBU, a dry, crisp finish and only slight haze. For the Juicy or Hazy IPA it gives 20 to 50 IBU and writes that the perceived bitterness can differ considerably from the calculated one.

The haze comes from the grain, the yeast and the hops together. The Brewers Association writes that starch, yeast, hops and proteins all contribute to the haze. Brewers may use oats, wheat or other additions to promote the haze. The BJCP mentions more flaked grain and less caramel malt than in an American IPA.

Dry hopping also plays a big role. The BJCP describes heavy dry hopping, partly during active fermentation. The hop aroma then changes through biotransformation, which gives fruity complexity. The Brewers Association warns that very high hop rates and long hop contact can give an astringent, warm feeling, the so-called hop burn. For Hazy Little Thing, Sierra Nevada mentions oats and wheat in the grist and that the beer is not filtered.

Because the hop character fades over time. Founder Ken Grossman of Sierra Nevada told the trade magazine Brewbound that beer is best drunk fresh and that the hop-driven character can fade as time goes by. That is why the brewery puts a packaging date on bottles and cans.

According to Sierra Nevada, most of its beers stay fresh for up to 150 days after packaging under ideal conditions: below 45 degrees Fahrenheit, a little over 7 degrees Celsius, and out of direct light. The brewery also made sure the beer was kept cool throughout distribution. With a NEIPA, check the date on the label and store the bottle cool and dark.

In de winkel staan nu 15 flessen NEIPA en verwante hazy IPA's. Ze komen uit Nederland, België, de Verenigde Staten, Schotland, Spanje, Frankrijk en Estland. U vindt er onder meer de Brouwhoeve NEIPA, Davo Back Spin NEIPA, Eggens Neipa 80 Jaar Vrijheid, Papa Beer NEIPA en de Meisterschoap Weizen NEIPA van ’t Zwarte Schoap. Verder de Caulier Stuut N25 Juicy Dolly NEIPA en de Lupulus Neipa.

From Sierra Nevada, Hazy Little Thing IPA, Citra Little Thing Hazy IPA and Hoppy Little Thing Hazy IPA are on the shelf. Also Brewdog Hazy Jane, Hoppy Road Hazy Rider and Põhjala Saturnus Hazy Pale Ale. Looking for one without alcohol? Then choose the Kompaan Levensgenieter Non-Alcoholic NEIPA or the Paranoia Hazy Hoppy 0.0% from Brouwerij Huyghe.

Want to know how these beers differ? Feel free to call or drop by ’t Bockje at Brink 2 in Bathmen.

The shop is at Brink 2 in Bathmen. Open Tuesday to Friday from 09.00 to 18.00 and Saturday from 09.00 to 17.00. For advice, call 0570 541 278 or email info@bockje.nl.