IBU, or International Bitterness Units, is a measurement used in the brewing industry to quantify the bitterness of beer. It is primarily determined by the amount of hops used during the brewing process, specifically the alpha acids contained in the hops. The higher the IBU, the more bitter the beer will taste.
In the case of New England IPAs, the IBU can vary greatly. Traditionally, IPAs have been known for their high bitterness, often ranging from 40-70 IBU or even higher. However, the New England IPA style has brought a shift in focus towards hop flavor and aroma rather than intense bitterness.
This style is characterized by its hazy appearance, juicy flavors, and low perceived bitterness. The bitterness is often balanced by the sweetness of the malt, resulting in a smooth and drinkable beer. While the actual IBU measurement may be lower compared to traditional IPAs, the hop character is still prominent.
The process of dry hopping, which involves adding hops directly to the fermenting beer, plays a crucial role in enhancing the hop flavor and aroma of New England IPAs. This technique is commonly used in this style to achieve the desired hop profile. By adding hops during fermentation, the volatile hop oils are retained, leading to a more vibrant and aromatic beer.
The dry-hop rates for New England IPAs can vary, but typically range from 1-2.5 lb/bbl (454 g-1.13 kg/bbl) or 0.5-1.3 oz/gal (14-37 g/3.8 l). At WeldWerks, a popular brewery known for their New England IPAs, they target close to 1.75 lb/bbl (794 g/bbl) total. This higher dry-hop rate helps to intensify the hop character and create a more aromatic beer.
Dry hopping before the end of fermentation is a common practice among New England IPAs. This timing allows the hops to interact with the yeast, resulting in biotransformation. During this process, the yeast can alter the hop compounds, creating additional flavors and aromas in the beer. This contributes to the unique hop profile of New England IPAs, characterized by tropical fruit, citrus, and pine notes.
The IBU for New England IPAs can vary, but the focus is more on hop flavor and aroma rather than intense bitterness. Dry hopping before the end of fermentation, at rates ranging from 1-2.5 lb/bbl or 0.5-1.3 oz/gal, is a common practice to achieve the desired hop character. The result is a hazy and juicy beer with low perceived bitterness and a prominent hop profile.