[jeffy]

To me, Cold IPA tastes like underbittered WCIPA

I add plenty of bittering to mine.  Maybe I'm doing it wrong.

[denny]

To me, Cold IPA tastes like underbittered WCIPA

I add plenty of bittering to mine.  Maybe I'm doing it wrong.

Which would make it even more like WCIPA.  I've only tried a couple so I can't say if YDIW or not.  Sounds like I my like yours better than the commercial examples I've had. They weren't bad, but I kept wondering why this is new and different, or merited a different name or style. That's what I consider to be the gimmick. My take away from judging is that a beer is not defined by ingredients or process.  It's what it tastes like.  And the ones I've had are not really different than WCIPA.

[Bob357]

By 2024, we will all have completely forgotten about this dumb fad style.

I remember when a lot of us said that about NEIPAs Dave:)

[Iliff Ave]

I make a cold IPA I suppose. I call it an IPL. It's really good. It's not a new thing...

[jeffy]

I think of it as a Pilsner with lots of “new world” hops.

[erockrph]

I think of it as a Pilsner with lots of “new world” hops.

Wow, I was an innovator years before this style was "invented" then. I have "New World Pilsner" in my brewing records going back to January 2015...

[MNWayne]

All my IPAs are cold. Who wants to drink warm beer?

[Drewch]

The new All About Beer podcast just did an episode on Cold IPA. Yeah, the name is pure marketing, but the base style description does sound different enough to warrant a name of some sort.  Tl/Dr version: grist bill like a NAIL, significant dry hopping, lager yeast at ale temp.

No one (that I've found) around me makes one; so I've no idea if it's any good, but I'm less inclined now to dismiss it peremptorily as "just rebranded IPL".  Time will tell whether it's a NEIPA or a Brut IPA.

https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy50cmFuc2lzdG9yLmZtL2FsbC1hYm91dC1iZWVy/episode/NmE5ZmFmY2QtNGRiNy00M2VjLWFjYTItYzQ1Nzg2NGVmMDA5?ep=14

[Drewch]

All my IPAs are cold. Who wants to drink warm beer?

CAMRA? 😉

[BrewBama]

… lager yeast at ale temp.

…

I like the thought but this is where I have to part ways with the idea because I get a slight sulfur taste from most lager yeast. For me, this would be inappropriate for an IPA just the same as it would for a California Common. 

I’ve not tried the Mexican Lager strains. Maybe they’d be less sulfur-ish. Maybe a hybrid yeast like a California Common strain would be more my thing.

[Richard]

I ran across a beer yesterday that was billed as a "top-fermented lager". The label on the back said it is actually a kolsch, fermented with ale yeast at lager-like temperatures.