tag:blogger.com,1999:blog-5437887117985617871.post7123762489997396515..comments2023-08-21T00:46:02.442-07:00Comments on The Beer Rover: It's All A Bit HazyRational Realisthttp://www.blogger.com/profile/08886526093283532105noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-5437887117985617871.post-53078193188449617832017-03-01T09:44:48.904-08:002017-03-01T09:44:48.904-08:00The focus on cloudiness and haze is a bit offputti...The focus on cloudiness and haze is a bit offputting and leads to people doing silly things like adding flour to their beer to make it look extra turbid (A local brewery did this as a joke because the Beer Advocate Bros gave them a poor score on something, but that's a tongue in cheek sort of thing). <br /><br />I think the most important thing is the yeast. Conan and other English varieties that emphasize the fruity, juicy nature of the hops. I actually homebrewed an IPA where the only major difference was the yeast, and the beer came out completely different (and much more in the Northeast Style).<br /><br />With apologies for self-promotion, I wrote about this last year:<br /><br /><a href="http://beer.kaedrin.com/2016/03/i-drink-your-milkshake-ipa.html" rel="nofollow">http://beer.kaedrin.com/2016/03/i-drink-your-milkshake-ipa.html</a><br /><br />There's actually a pretty long history of this sort of thing in the Northeast, but it didn't really break out until Heady Topper started getting canned... Cheers!Markhttp://beer.kaedrin.comnoreply@blogger.com