Hazy Beer SCIENCE -- What makes NEIPA so Hazy?
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- Опубликовано: 18 мар 2018
- Hazy Beer SCIENCE -- What makes NEIPA so Hazy?
Today Ryan dives into one of 2017's hottest beer styles to discover what makes NEIPAs so hazy. Could it be that they are possibly healthier because of the haze? Stay tuned to find out.
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I'm no expert, but all those yeast molecules appear to be male.
Yeast are actually cells, not molecules. But I am sure you knew that while trying to be funny and confuse people at that same time.
1:36
Nice vid. Well timed post while I enjoy my recently kegged (and first) NE IPA.
Very nice. I've seen a lot of homebrew videos on NEIPAs lately, including yours. Getting very popular!
Very nicely done!
Dude! Never knew you had a channel, especially this freaking good! Now I have hours upon hours to watch all your videos!
Great video man!
Cheers! Glad you enjoyed it.
I gotta take a weekend to check out all your videos. Great info and the production is even better!
Great job, Ryan. Thanks for the knowledge! Cheers! 🍻
Cheers! Glad you enjoyed it!
Really enjoyed this video,great job. Cheers 🍻
Glad you liked it. Cheers!
Thanks! This was very useful information.
Great vid as always mate. There’s so many people doing crazy stuff to get their beers hazy nowadays! LOL! They should just watch your vids for good guidance. Cheers!
Great and interesting info Ryan, I would like to delve into some of the bigger hazy beers sometime, cheers Buddy, I enjoyed it
Absolutely! Love a good hazy beer. Cheers Jerry!
at the seasoned age of 30 I have not grown up at all. I couldn't help myself but giggle when the picture of yeast was shown.... I apologize for nothing.
X-D
Blue PPs
Nice video with some good info. Cheers 🍻
Excellent video!! Thanks!
Great video!! Very informational. I’m interviewing at one of my favorite local breweries and this will certainly give me an edge on describing one of their most popular styles. Not only that, I’ve added to my appreciation of hazy beers. Thanks! - new subscriber
Cheers! Glad you enjoyed it!
I refer you to my post above...
@@BeerByTheNumbers I am a professional brewer and a beer clarification expert - I refer you to my post above...
Great video! Hazy’s are my fav! Good to know they’re in the healthy end kinda lol
Great vid bud, all dat science!
Love that good good beer science. Cheers!
Great topic mate cheers keep up the good videos looking forward to seeing more cheers again 🍻
Cheers! Glad you enjoyed!
Very cool! Did not know about the health effects of Polyphenols!
And another great video! I have a SMaSH beer I made a couple months ago and it looks like a NEIPA. It tastes and smells fine but I do believe that the yeast did not floculate (US05). I have been cold crashing for a while and it will not clear so oh well, I will drink it anyway. Cheers, Ryan! \m/
Water chemistry plays a big role in clarity as well
How do you not have more followers? You've got some great vids, man!
Thanks so much! Cheers!
Cheers to polyphenols, the haze craze is one of the most hyped up trends I've seen so far. Gotta love those unfiltered bastards!
Wow, i just brewed an IPA with GreenTea and i wondered why is it so hazy. And i guess you gave me the answer. Thanks!
Glad you enjoyed it. Cheers! Hope that IPA is excellent!
I tried the Sam Adams version so 'm going to try and do a Brewers Best extract version to see how that turns out.
Great info
As I watch this in November I recall a distinct taste preference change from hazy to regular IPAs as the midwest weather turned cool. I wonder whether this has been ingrained into my taste preference or if it occurred naturally. Love NEIPAs but at some point in late summer my taste buds scream nooooo like they do when I have too many pieces of chcolate. Seasonality and taste preferences might be an interesting topic for a episode?
I like Hefeweizen and weißbiers and now the 'normal' beers taste so watery and flavourless. I picked up a Danish white beer but it smelled and tasted awful, perhaps from being from a dodgy batch. Another weißbier, which looked German but was actually Czech (which they seemed to be trying to hide) was totally clear, which confused me. I didn't drink a drop of anything till I was 47 and happened to taste a weißbier on a hot day. I loved the fact that it wasn't fizzy and hoppy. Now, though I would still say I'm NOT a drinker, I sometimes buy different hazy beers to remind me of my trip to Germany, but also because a little beer is good for you. I live/work in China, so I don't see so many. I saw and tried some Belgian ales, but prefer their whites.
Best beer type ever !! Totally addicted !!
Too right. They are mighty tasty. cheers!
Today I got my first NEIPA... Yeah, I freaking luv it
First time I tried an IPA I hated it. A few years later I got my hands on a New England IPA and fell in love. Lucky because 60% of the beers I see when I go to craft beer stores are IPAs.
Any tips on flavored hazies? Whether infusing in the unitank without a transfer or racking into a brite with additives? I'm guessing for this style it might be best to not move it around so much in order to prevent it from clearing up on its own.
For some reason I thought it was mostly proteins, but I think I'm just getting that confused with head retention. Great video, that image of yeast you use always creeps me out. Cheers!
Well often times the Polyphenols come via proteins! You're right there with me. Cheers!
Blue dicks lol
Haha, too right
I could have missed and also could be wrong but I believe most NEIPA recipes consist of about 18% flaked oats which helps with the hazy-ness. Cheers. Just brewed my first NEIPA a couple weeks back.
Too right. That is a good point I didn't make. Cheers!
Spot on 8Bit Chick'n and not to mention a wheat addition as well.
Trillium and treehouse don't use any oats, trillium use wheat soemtimess but that's it. The hazzines comes from the yeast but also the dry hopping.
Gonna be honest - my mind went straight to the gutter at 1:40.... :p Hopefully you can guess why.
Always haha. Cheers!
Microscopic penises make good beer... ill drink to that! Bawhahahahahahahaha!!!!
Loooool i was about to say
Jeebus
Same
I make this stuff and love everything thing about it. hazy IPAs are the future of beer.
Cheers! I'm sure they all taste great!
This is a great video, thank you!
Soooo... not a single mention of the biotransformation that is a result of adding the first dry hop charge early in active fermentation???
Do you like hazy beers?
So much!
Beer By The Numbers Braxton Tropic Flare is top notch.
Beer By The Numbers no fuck no. I’ll take west coast ipa all day, errrrrry day. If i wanted juice, i would drink juice.
Naw I prefer red and dark beers
Not really, if it wasn’t for the scent I’d probably gag. Hazy drinks makes me think of brackish water or swamp water. Yeah it is weird but I don’t like it.
Absolutely. Hazy beer is as good as a clear one. I could brew even more hazy beers if we had 6 row barley up here north, but we only have 2 row. Cheers
Cheers, love a nice hazy beer!
Old Norse brewery I only use 2-Row as my base malt to make my NEIPA's. Never heard of anyone using 6-Row. Need to do some research.
Zach Grieger When Germans first came to USA they used the barley they found but beer never cleared up as they were used to in Germany. So they used a lot of adjunkts so the beer would clear up.
Old Norse brewery what I'm saying is that 6-Row isn't even common practice for an NEIPA. You stated you were stuck with 2-Row and didn't have 6-Row to brew the hazy stuff.
Before 2 row came to the US everybody used 6 row. There is a lot of adjuncts people trow into their beer that isn´t common practice. Historically everybody used 6 row. Why not now?
Yo super interesting thanks bruv, subscribed.
FYI though 3.16 aromatic compounds i.e. Phenols are not directly associated with aroma and "making fruit and plants smell really good". Aromatic compounds consist of a cyclic, planar molecule with a ring of resonance bonds which exhibits more stability than other arrangements with the same set of atoms. Polyphenols contribute largely to colour eg anthocyanins the polyphenol that gives flowers, fruit, wine etc their blue/purple/red colour. The continued stability of those compounds, which in the case of red wine is helped by tannins, allows the wine to hold its colour for an extended period. Not related to beer but ya get what I mean.
Yawn! Sorry just thought seeing you like to geek out and all you're best to have the right info
Thanks for the clarification. Cheers!
Bio transformation? Dry hopping during fermentation
What was the name of that yeast again? The one in the collab between amplified and alvarado st? It’s a bit of a mouthful haha
Sacc trois for short
Do homebrewers add the whirlfloc tab or Irish moss to NEIPA's?
Hmmm, an interesting thought. I haven't heard of it personally as they are normally used to precipitate proteins so they can be dumped out with trub. But I suppose you could use it to make things hazy assuming you don't let it gather on the bottom of your fermenter.
6:50 So, this haze is caused by low flocculation of the yeast that was used?
People crack wise at people drinking these in California but I say there just catching up and possibly pushing the envelope cheers🍻
you forgot the two most important part, The WATER - Sulfate:Chloride Ratio and the
Flaked Grains that we use to make delicious Neipa
You're right about the water chemistry, but treehouse and trillium don't even use oats. You don't need them to make a good neipa if you know what you're doing.
Can I get these yeast strains that Alvarado St. and Amplified ale works use?
found it lol
@1:36 ...bro, I don't think those are yeasts in that photo. 😂
So many years spent trying to avoid beer being hazy!!!!!!!! Wasted!!!!!!!!!!!!!!!!!!!
protofloc and fish bladder
Same.
What was that yeast
I like all beers that taste good lmao some more info I didn't no Thanks......................................CHEERS
Haha, too right. If it tastes good drink it. cheers!
I don't care for the style, but I love to learn about beer so good job!
Cheers! Glad you enjoyed it!
NEIPAs give me an allergic reaction. I think im allergic to the yeast used in the style.
That's a shame, perhaps someday they'll brew one without certain yeasts so you can try them more.
probably from the hop oils. fellow brewer I work with gets allergic reactions to hop oil when we brew our big IPA. Good chance that people brewing NEIPAs are using different strains of yeast too.
Messed up my NEIPA by accidentally making a starter and adding dark DME in to my wort :( =muddy NEIPA:(
Sylvester Mroczek you were making a double?
My favorite style of beer, I won't drink anything else
Hazy is okay with me, 5:42 snotty green not so much.
Water chemistry?
"All thos fruits brewers are packing into ipas" lol. The fruity flavours are from yeast and hops, not fruit
lactose
That is not yeast cells - at 1:40
I love me a Good Hop bomb
Too right. Cheers sir!
Are you a brewery?
No haha. Just a guy who is really obsessed with beer. And I do some homebrewing too
I’m sorry but I had to stop early, couldn’t bear the sound of your nerdy telemarking/advertising voice. Great information so far though!
How about biotranformation and it's role in hazyness! Does it exist?
I just went to a bar and ordered a hazy ipa, got a clear beer in a glass. Told bartender they gave me the wrong one, he smelled it and claimed that it was the correct one bc of the aroma and that a lot of new hazy NEIPA are now coming out clear...his drunk frat boy buddies agreed with him and backed his story up. I laughed at them (in my head), drank my beer and went to another bar.
Oh goodness, that is quite the story. Too many people trying to capitalize on a popular thing it seems
The beer is hazy due to the infusion brewing process, high modified malt, wort lacking nutrients and chemically imbalanced wort, bottom line.