Chlorine and chloramine can produce chlorophenols in beer that contribute plastic-like or medicinal off-flavors. Treating for Chlorine/ChloraminesĬhlorine is a NEIPA killer. This includes tap water that doesn’t taste right, has a distinct taste, or is treated with chlorine/chloramines (city water). But we’re talking about water right? Yes, imperfections in water are going to have detrimental effects on your hazy IPA. A more malt-forward and bitter beer with crystal malt is going to do a better job at hiding imperfections. They step aside to let the yeast and hops SHINE. I can’t say any combo of flaked oats, white wheat and 2-row are going to create an explosive beer on their own. NEIPAs are very light-colored beers with pretty basic grain profiles. At least that’s what I’ve found from my own personal failed trials and experiments. In fact, the delicate aroma-forward nature of the style can be easily overshadowed or clash with things that aren’t supposed to be there. Yes, these beers are brewed with a crapload of hops but not in the same way a big malty bitter beer is. Hazy IPAs are very sensitive beers where off-flavors have NO PLACE TO HIDE. But why is this exactly? I think it comes down to a few things.
While this logic may work with some styles, it doesn’t work for producing great NEIPAs. Good tasting water makes good beer, right? Not exactly. If you’re looking for a more in-depth overview of the style in general, check out this post. This post will touch on my personal experiences with NEIPA water treatment and everything I’ve researched up to this point. I’m still determining what exactly makes that true and what is 100% essential for the style. Many experienced brewers will tell you that water treatment is critical in producing the best hazy beers. Water chemistry is a very complex topic and something I am still learning and experimenting with myself.
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