New England IPAs are known for their hazy appearance, which is quite different from the clear appearance typically associated with other beer styles. The haze in New England IPAs is primarily caused by the interaction between proteins and polyphenols present in the beer.
Polyphenols are compounds found in hops, which are a key ingredient in brewing beer. During the brewing process, hops are added at different stages, including during the boil and in the form of dry hops. Dry hopping involves adding hops to the beer after fermentation has started or even after it has completed. This process is commonly used in New England IPAs to enhance the hop aroma and flavor.
When hops are added as dry hops, they release hop oils, which contain polyphenols. These polyphenols, along with any added fruit or citrus adjuncts, contribute to the hazy appearance of the beer. Polyphenols are not water-soluble, and when they come into contact with proteins in the beer, they bind together and form what is known as a “colloidal haze.” This haze is responsible for the characteristic opacity observed in New England IPAs.
The interaction between proteins and polyphenols is not unique to New England IPAs. In fact, it can occur in other beer styles as well. However, New England IPAs tend to have a higher concentration of polyphenols due to the generous use of dry hops, which leads to a more pronounced haze.
It’s worth noting that the haze in New England IPAs is not considered a flaw in the beer. On the contrary, it is often desired and appreciated by beer enthusiasts as it is associated with a perception of freshness and juiciness. The haze can also contribute to a smooth and creamy mouthfeel, enhancing the overall drinking experience.
The haze in New England IPAs is a result of the interaction between proteins and polyphenols from the dry hops and any added fruit or citrus adjuncts. This colloidal haze is not water-soluble and creates an opaque appearance in the beer.