NEIPA-THE KING OF JUICY

One customer at Nice Guys described our NEIPA as ‘some kind of miracle in a glass’. We tend to agree, but what goes into making our NEIPA to make it the king of juicy? It all starts with the grain bill, lots of unmalted adjuncts and wheat malt to provide long chain proteins for haze and mouthfeel. We have settled on 9% chit malt, 9% rolled oats, 9% malted wheat with ale malt as the balance. This gives the NEIPA wonderful mouthfeel and stays hazy right to the last drop from the brite serving tank. Unlike most breweries, our German brewhouse allows us to step mash so we can tease out the desired mouthfeel and fermentability. A big charge of Mosaic, Nelson Sauvin and Citra in the whirlpool. This also provides a little bitterness to keep sweetness in check: some NEIPAs have a cloying sweetness that ruins the drinkability. We use London Ale yeast to leave some residual sweetness, to biotransform some hop components into flavourful compounds and provide some fruity esters to play along with the hops. A couple of days into fermentation we add our first charge of Mosaic, Nelson Sauvin and Citra dry hop, and then another just before we spund (cap the fermenter to naturally carbonate). Yes that right, a double dry hop. We rouse the hops every day or two to get maximum extraction. Once fermentation is complete we cold crash and transfer direct to our Brite serving tanks in the coolroom, give it a couple of days to settle and send directly to our bar taps and our happy customers. The result is a hazy NEIPA bursting with mango, passionfruit and citrus. Super juicy with a gentle but discernible bitterness. Highly sessionable with good mouthfeel. Come in and give it a try, you won’t stop at one!

Juicy, tropical fruit, citrus.

Malt: American Ale, Chit, Wheat Malt, Rolled Oats

Hops: Citra, Mosaic, Nelson Sauvin (whirlpool and double dry hop)

Stats: 6EBC, 24IBU, 6.1% ABV

Awards: AIBA 2021 Bronze