The Notorious NEIPA; Short Burst Hot Break- Fast reads. Big flavor.

 

The Notorious NEIPA Water Treatment

The New England IPA (NEIPA), emerged in the early 2010s as a response to the increasingly hop-forward West Coast IPAs, offering a smoother, juicier, and hazier alternative. Pioneered by breweries like The Alchemist and Tree House, NEIPAs became known for their soft mouthfeel, juicy hop character, and appearance with a cloudy haze. This haze comes from a combination of high-protein grains, such as oats and wheat, and careful dry-hopping techniques.

The water profile in NEIPA plays a significant role in the overall experience, especially the balance of brewing salts like chloride, sulfate, and calcium. Higher chloride levels (200 ppm) accentuate the smooth, fuller mouthfeel, contributing to the beer’s roundness and softness. Lower sulfate levels (75 ppm) ensure that the beer's bitterness remains subdued, allowing the juicy, fruity hop flavors to shine through without a harsh finish. Maintaining calcium levels under 150 ppm helps stabilize the beer’s body and enhances the overall mouthfeel. These carefully balanced water adjustments help accentuate the juicy, fruity flavors and create a smooth, drinkable beer that's beloved by craft beer enthusiasts for its velvety, satisfying finish.

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