![]() ![]() They continue to churn out new, interesting beers that woo crowds to their brewpub.Ĭould it be? Our city’s paper of record actually acknowledged craft beer in the city for the second time in a week. Out of the gate, Prison City made a mark on the state’s beer scene by winning a Great American Beer Festival medal for their Bleek Worden Belgian Pale Ale in 2015, just months after opening. Meanwhile, award-winning Prison City Brewing out of Auburn (that’s just outside of Syracuse) will hold its first-ever tap takeover in the city during NYC Beer Week at Tørst on Tuesday, February 28th starting at noon. Their Ultra Modern American Pale Ale and Last Light IPA both score exceptionally high marks on beer rating sites and are available at select venues in the city. Common Roots Brewing out of South Glen Falls (about 50 miles north of Albany, for those who think even Westchester might as well be Canada) started dropping cans and kegs of their beer at shops and bars around the five boroughs late last month – their first foray into NYC since opening in 2014. You might be noticing a couple unfamiliar breweries on tap and in cans around the city, but they don’t come from very far away. ![]() You might call them “hoppy juice bombs.” Suspended yeast and protein acts like a buffer against the bitterness of the hops, kind of like the cooling effect of milk after some spicy hot wings, so the other thing they all have going for them is an innate smoothness that is very appealing on a hot summer day.ĭon’t let the look of it shock you, one sip of these beers and you will become a believer.Common Roots is one of two Upstate breweries to pour in the five boroughs this winter (Photo via Common Roots Brewing on Facebook) The three methods are: 1) Using a yeast strain that does not readily drop to the bottom of the tank 2) Using higher-protein malts like oats and wheat in the malt bill 3) Extreme hopping in the end of boil or dry hopping, which leaves higher than normal hop polyphenols in suspension.įor this reason, there is a good amount of variation among breweries when it comes to flavor profiles within the style, but typically these beers tend to have thick, “chewy” bodies loaded with hop citrus. But these beers are unfiltered on purpose and often look like a nice, freshly squeezed glass of orange juice.īrewers around the country are using different techniques to attain this hazy quality. ![]() Most beer you drink is filtered after fermentation to remove suspended yeast and other proteins that would otherwise leave the beer cloudy. Other breweries like Hill Farmstead, Trillium and Tree House were other early adopters of the region, and hazy IPAs eventually became so ubiquitous throughout the New England region that they started to become known as “New England Style IPA” or “Vermont IPA.” As brewers nationwide have looked to capitalize on every version of IPA from here to Neptune over the years, they have most recently seemed to stumble upon this Northern variety and started producing en masse. Head brewer John Kimmich learned about brewing and obtained the yeast strain for this beer while at Vermont Pub & Brewery under Greg Noonan. The style originally grew popular in Vermont with The Alchemist brewery’s most famous beer – Heady Topper – which it has been serving since 2003. It has become so popular that the Brewers Association has now officially recognized “Juicy or Hazy IPA” as an official beer style. Just like the juicy hop flavors of beer, this style has recently exploded into the mouths of many an avid beer fan. In many ways the style personifies the dog days of summer, when the sidewalks are burnin’ and you feel like you can reach out and grab a glass of the humid mist filling the sultry sky. I thoroughly enjoy this style, which looks a bit ugly in the glass but goes down smoothly and features all of the juicy tropical hop characteristics of an IPA without the overwhelming bitterness. That is because I received so many New England-style IPAs in the repertoire of beer samples from my local beer distributors. This year was perhaps a little less bitter than normal. The weather starts to turn warmer, but it also means a lot of work to prepare for the upcoming summer season. ![]()
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