(Pictured: 2nd from left - "Lost in the Sauce" by Ascension)
https://www.pastemagazine.com/articles/ ... -ipas.html
The most common problem in IPA today, summed up in a single sentence by someone who’s never written anything about beer in her life. She managed to perfectly capture how the quest for “juicy” profiles in IPAs has led the beer industry in a direction that is actively undermining its own aims, and the result has become a whole lot of bad beer. Worse still, these poorly made NE-IPAs have proliferated to such an extent that they’re confusing the consumer as to what a “juicy” IPA is meant to taste like in the first place. We’re weaning a new generation of beer drinkers on a style that is often fundamentally difficult to drink, and that is a problem.
Mid/late 2000's brought us the IBU wars, now late 2010's we've got the race to dry hop moreAll too often, NE-IPAs now lusting for that “juicy” profile are simply taking their hop rates too far, and as a result they’re losing the very thing they’re seeking. These beers are being hopped at such rates that the delicate impressions of fresh fruit are lost, and all that remains is the overwhelming flavor of plant matter. And mind you, this is a style where a touch of “grass clippings” as a flavor note can be considered a good thing. But when a hazy IPA tastes like a mouthful of wet leaves, then we’ve clearly overshot what was intended, and it’s time to stop pretending that this is a desirable result.