As an expert sommelier and brewer, I can provide you with a detailed answer to the question of whether New England IPAs are sour. While New England IPAs are not officially defined as being sour, there is a variation within the style known as sour IPAs that incorporates tartness into the traditional New England IPA profile.
To understand sour IPAs, it's important to first have a clear understanding of New England IPAs themselves. New England IPAs, also known as hazy or juicy IPAs, are characterized by their hazy appearance, tropical and citrus fruit flavors, low bitterness, and creamy mouthfeel. They are often brewed with a combination of hops that impart tropical and fruity aromas, such as Citra, Mosaic, or Amarillo.
Sour IPAs, on the other hand, take the New England IPA style and add a sour element to it. This tartness primarily comes from the use of lactobacillus, a microorganism commonly used in the kettle souring process. Kettle souring involves inoculating the wort (unfermented beer) with lactobacillus to introduce acidity before boiling and fermenting. This process results in a beer with a distinctly tart and sour flavor.
I've had the pleasure of tasting several sour IPAs, and they can be quite unique and refreshing. The combination of the juicy hop flavors typically found in New England IPAs with the sourness adds an extra layer of complexity to the beer. The tartness can range from subtle to pronounced, depending on the brewing process and the amount of lactobacillus used.
It's worth noting that not all New England IPAs are sour. The majority of New England IPAs are brewed in the traditional style without any added sourness. However, the popularity of sour beers and the experimentation within the craft beer community has led to the creation of sour IPAs as a variation within the broader New England IPA category.
While New England IPAs are not inherently sour, there is a sub-style known as sour IPAs that incorporates tartness into the traditional New England IPA profile. These sour IPAs are brewed using lactobacillus to introduce acidity and create a beer with a tangy and refreshing flavor. It's an interesting twist on the New England IPA style and one that adds an extra dimension to the beer-drinking experience.