[toby]

man that looks super hop hazy...looks like a wit!  hows it taste?

I think it's a combination of hops and flour (that seems to be the current trendy thing to add).  It tastes like a 75/25 mix of grapefruit and orange juice.

[Wort-H.O.G.]

man that looks super hop hazy...looks like a wit!  hows it taste?

I think it's a combination of hops and flour (that seems to be the current trendy thing to add).  It tastes like a 75/25 mix of grapefruit and orange juice.

sounds good.

[Joe Sr.]

man that looks super hop hazy...looks like a wit!  hows it taste?

I think it's a combination of hops and flour (that seems to be the current trendy thing to add).  It tastes like a 75/25 mix of grapefruit and orange juice.

I find it funny that it would be trendy to add flour. I have an oooollld recipe book that has flour additions for every wheat beer and Belgian beer in it.  I always assumed it was because wheat extract wasn't available at the time. I just went to the basement to search for it so I could post the title but I can't find it. Anyway I think it was printed in the 70s.

What's old is new.


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[toby]

I find it funny that it would be trendy to add flour. I have an oooollld recipe book that has flour additions for every wheat beer and Belgian beer in it.  I always assumed it was because wheat extract wasn't available at the time. I just went to the basement to search for it so I could post the title but I can't find it. Anyway I think it was printed in the 70s.

What's old is new.

Yep, it's the trendy thing to add wheat flour to (D)IPAs.  That's why many of the Northeast ones look like cloudy messes.

[Joe Sr.]

Still can't find the book but I know what it is. It's actually from the 90s. From the Brewing Classic Styles series. Belgian ales by Pierre Rajotte.

Flour in just about every recipe from my recollection.


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[jeffy]

I find it funny that it would be trendy to add flour. I have an oooollld recipe book that has flour additions for every wheat beer and Belgian beer in it.  I always assumed it was because wheat extract wasn't available at the time. I just went to the basement to search for it so I could post the title but I can't find it. Anyway I think it was printed in the 70s.

What's old is new.

Yep, it's the trendy thing to add wheat flour to (D)IPAs.  That's why many of the Northeast ones look like cloudy messes.

Why are they doing this?

[euge]

If you want to see a really serious haze add ungelatinized rice flour to the mash.

[HoosierBrew]

Why are they doing this?

My thought, too. I can't come up with a reason it makes sense, unless they just want to look really different than some of the clearer West coast beers like Pliny ? Looks Wit-like or even turbid to me. Think I'll pass on doing that to mine.

[fmader]

Why are they doing this?

My thought, too. I can't come up with a reason it makes sense, unless they just want to look really different than some of the clearer West coast beers like Pliny ? Looks Wit-like or even turbid to me. Think I'll pass on doing that to mine.

This has to be some obsurd hipster movement. Count me out of this too. It may taste fine, but it looks like it was brewed in a washing machine.

[HoosierBrew]

This has to be some obsurd hipster movement. Count me out of this too. It may taste fine, but it looks like it was brewed in a washing machine.

Yeah, looks like the pint you pour out when the keg blows. Pass.


Edit -  No offense intended, Toby. It sounds tasty. Just scratching my head on the flour thing.

[fmader]

Ok. I did a little homework on this beer. Tired Hands does not have much on their website, but what I can gather elsewhere is that this beer and HopHands APA are brewed with a large amount of oats in the grist. I found nothing on flour. I feel better about oats than I did with flour. Though still not pretty, I'd give it a shot. I still don't think I'd brew anything like this though, but you never know.

[brewinhard]

I feel like by keeping them uber-hazy they don't have to worry about filtering which probably allows for a better hop aroma and flavor. IMO there are other ways of doing this without selling a turbid looking product. Even when I have poured a Heady Topper out of the can it is filled with yeast and chunks floating in the glass unless you are very careful.

[HoosierBrew]

I feel like by keeping them uber-hazy they don't have to worry about filtering which probably allows for a better hop aroma and flavor. IMO there are other ways of doing this without selling a turbid looking product. Even when I have poured a Heady Topper out of the can it is filled with yeast and chunks floating in the glass unless you are very careful.

If it was just not wanting to filter the tasty hop haze, I totally get that. But it's what Toby says about adding wheat flour that has me at a loss.

[toby]

Why are they doing this?

Supposedly really helps the body/foam without adding 'too much malt flavor'.  Not something I'm personally planning to take up.

http://www.themadfermentationist.com/2015/06/hop-juice-north-east-ipa-recipe.html

[Joe Sr.]

I feel like by keeping them uber-hazy they don't have to worry about filtering which probably allows for a better hop aroma and flavor. IMO there are other ways of doing this without selling a turbid looking product. Even when I have poured a Heady Topper out of the can it is filled with yeast and chunks floating in the glass unless you are very careful.

Doesn't the can say not to pour it?