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  1. NJ_4_life
    February 8, 2019 @ 6:51 am

    NE hazy ipas need to be super fresh. There is nothing better than a week old All Citra Everything from Other Half in Brooklyn. But even this delicious beer goes south quick if it sits, even quicker if not kept cold.

    I think this is what makes it so tough for the bigger breweries to make a good one. Their beers sit in distribution for too long and by the time it gets drank it’s not as good.
    It’s even harder for the big west coast breweries to get their stuff across the country. Stone tried but even the Enjoy By isn’t usually fresh enough.

    It seems like beer culture has shifted from the big brands to smaller local breweries and this is one of the reasons. Fresh is best. It’s probably also got something to do with the reason the big breweries are a little salty.


  2. Bobby Beerface
    January 10, 2018 @ 5:13 pm

    Counterpoint: San Diego is not just the “West Coast IPA Capital of the World” we are the “Beer Capital of the World”. San Diego creates the best beer of all styles and would not benefit from mindless beer xenophobia. Plus, it’s not like you can’t also get an amazing west coast clear double ipa at all these breweries. These beers are good and we make them better than New England does. The only problem is the name, which is why we call them hazy or murky.


    • slammer
      January 25, 2018 @ 12:56 pm

      LOL SD is a great beer city but the NE IPAs are most certainly not better than Tree House or Trillium


    • CTMuds
      March 1, 2018 @ 7:42 pm

      No one in SD can make a really good NE IPA. They all think if the beer is cloudy it’s good to go. Unfortunately a majority of the nay sayers are drinking shitty examples of what the style should taste like.


      • GT Wharton
        March 2, 2018 @ 12:41 am

        Have you tried anything from Burgeon, Modern Times, or Mikkeller. These three I think can make some really solid hazy IPAs.

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