Hazy IPAs, also known as New England IPAs or NEIPAs, have gained popularity in recent years for their juicy and hazy appearance. One of the key factors that contribute to this hazy appearance is the use of grains with a higher protein content, such as oats and wheat, in the brewing process.
Traditionally, IPAs were clear and focused on showcasing hop bitterness and aroma. However, the hazy IPA style emerged as a departure from this traditional approach. Brewers started experimenting with different ingredients and techniques to create a more flavorful and visually appealing beer.
Wheat, in particular, has become a popular ingredient in hazy IPAs. It brings a smooth and creamy mouthfeel to the beer, which complements the fruity and hop-forward flavors. Wheat also contributes to the haze by increasing the protein content in the beer. The proteins interact with the hop compounds and yeast, creating a haze that gives the beer its characteristic cloudy appearance.
Oats, on the other hand, add even more body and smoothness to hazy IPAs. They contribute to a rich and velvety texture, enhancing the overall drinking experience. Oats also help create a stable haze by increasing the viscosity of the beer, preventing the particles from settling and resulting in a more consistent haze.
In a typical hazy IPA recipe, it is not uncommon for more than half of the beer's total composition to be made up of oats and wheat. These grains provide the foundation for the beer, creating a solid base for the hops to shine through. The combination of oats, wheat, and hops results in a beer that is both flavorful and visually appealing.
As a brewer, I have personally experimented with different amounts of oats and wheat in hazy IPAs. Finding the right balance is crucial to achieve the desired haze and mouthfeel. Too little wheat or oats can result in a beer that lacks the characteristic haze and body, while too much can lead to a beer that feels overly thick and heavy.
It's important to note that not all hazy IPAs are made with wheat. Some brewers may choose to use a higher percentage of oats or other grains to achieve the desired haze and mouthfeel. The specific grain bill can vary from brewery to brewery, and even from batch to batch, as each brewer has their own preferences and techniques.
Hazy IPAs are often made with grains that have a higher protein content, such as oats and wheat. These grains contribute to the beer's hazy appearance, as well as its smooth and creamy mouthfeel. The specific ratio of oats to wheat can vary, but it is not uncommon for more than half of the beer's composition to be made up of these grains.