This beer’s nose is like breathing in the aromas of a tropical vacation. The finish is dry and lightly bitter - a great combination. The palate is sublimely juicy and fruity with ripe peaches, guava, mango, pineapple, tangerine, and grapefruit taking center stage. The nose is filled with aromas of ripe berries, tangerines, peaches, mango, passionfruit, wet grass, and gentle, floral pine.
The finish has a bit of a bitter bite that wasn’t expected. The palate is all orange peel, lime zest, grapefruit, pineapple, grass, and dank pine needles. Whiffs of grapefruit, tangerine, other citrus fruits, and light floral pine are big on the nose. Somehow, even though there are pine aromas and flavors, there’s almost no bitterness to be found. On the palate, I found notes of juicy peach, mango, passionfruit, caramel malts, light citrus, and just a hint of pine needles. Ripe pineapple, peach, mango, guava, grapefruit, caramel malt, fresh-cut grass, and light pine. Taste #6 Christopher OsburnĪ lot is going on with this beer’s nose.
Drinking it brings forth hints of honeydew melons, tangerines, peaches, lemon peels, caramelized pineapple, freshly cut grass, and light, floral hops. Taste #5 Christopher OsburnĬomplex aromas of ripe peaches, berries, tangerines, passionfruit, juicy mango, and light grassy hops make up a great nose. It’s all just a bit unexciting and a little watery. Drinking it revealed notes of cracker-like malts, mango, tangerine, and peach. Taste #4 Christopher OsburnĬlassic hazy aromas of mango, peach, orange peel, and light floral hops are prevalent on the nose. The finish is dry and more bitter than I prefer when it comes to a hazy IPA. The palate is loaded with freshly baked bread, honeydew melon, mango, orange peel, and a good kick of resinous, dank pine. Taste #3 Christopher OsburnĪ nose of bready malts, light tropical fruits, and dank pine greet you before your first sip. The finish is dry, sweet, lightly acidic, and memorable. On the palate, I found notes of peaches, mangos, pineapples, honeydew melons, lime zest, guava, berries, and light floral hops. Ripe mango, pineapple, lime peel, sweet wheat, freshly cut grass, tangerine, passionfruit, and a cornucopia of other fruit aromas make up a very memorable nose. It’s all just a little boring and lacking in flavor. The finish is a nice mix of sweetness and bitterness. Sipping it revealed honeydew melon, ripe peaches, mango, grapefruit, and lightly dank, resinous pine. The nose is surprisingly light with some yeasty bread, orange peel, mango, lime, and pine. Part 1: New England-Style IPA Blind Tasting Taste #1 Christopher Osburn Keep scrolling to see if your favorite beer made the list and where it landed.
I used the blind taste test to rank them. So I grabbed ten of the highest-rated and most well-known New England-style IPAs on the market and decided to blindly nose and taste them.
The highest-rated, still juicy, but well-balanced New England-style IPAs. Not simply juice bombs with no substance. But if I’m going to drink hazy IPAs, I’m going to drink the best of the best. Why is it so popular? Well, it’s a great beer for warm-weather drinking. Now it seems like every brewery from Montpelier to Montecito brews its own version of this hazy, juicy, citrus, and tropical fruit-filled beer. But while beer fans flocked to the small New England brewery to get this now iconic beer, the style didn’t really gain national exposure for another decade. The New England-style IPA was first invented in 2004 when famed brewer John Kimmich brewed Heady Topper at Vermont’s The Alchemist. While the classic IPA is floral, piney, and known for its bitter (almost aggressively so) hop finish, the New England-style is known for its juicy, tropical fruit flavors with a ton of aromatic hops but little to no bitterness. If you’re new to beer, you might not know that there is a ridiculously large, almost Grand Canyon-sized, difference between a classic West Coast IPA and the more recent phenomenon, the New England-style IPA.
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