tag:blogger.com,1999:blog-21271644.post3254468971281659635..comments2023-11-02T07:13:53.064-07:00Comments on Beervana: The Newly-Coveted CloudinessJeff Alworthhttp://www.blogger.com/profile/02930119177544342495noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-21271644.post-46960888518381995602016-06-06T13:21:42.640-07:002016-06-06T13:21:42.640-07:00Some really good points in here, and the feedback ...Some really good points in here, and the feedback loop is driving the marketing hype for haze.<br /><br />I'm definitely on the side of this being an intentional movement to compete in the IPA market specifically, because it's so trendy right now.<br /><br />If the beer tastes just as good without potential additions, such as flour, the only reasons would be to attract the competition Ian Jenkinshttp://breweryshow.comnoreply@blogger.comtag:blogger.com,1999:blog-21271644.post-13056352223022844782016-06-06T13:12:04.745-07:002016-06-06T13:12:04.745-07:00You reckon the flour really does accentuate "...You reckon the flour really does accentuate "the juicy flavor profile"? If it's flour. Or the yeast, if it's yeast. Or Biocloud. Or whatever? Or is it just juice with bits?StringersBeerhttps://www.blogger.com/profile/12573068197944669997noreply@blogger.comtag:blogger.com,1999:blog-21271644.post-49945160113444966682016-06-06T03:35:02.502-07:002016-06-06T03:35:02.502-07:00...and of course, the permitted ingredients list d......and of course, the permitted ingredients list drawn up by our revenue and customs (with input from the national cider trade body!) includes the mysterious 'clouding agent'. That's right, even the marketing-led cloudiness of these macro-producer 'scrumpys' isn't natural in any way, so it's perhaps no surprise it happens in beer too.Markhttps://www.blogger.com/profile/15595039296072668714noreply@blogger.comtag:blogger.com,1999:blog-21271644.post-58083635597079230182016-06-06T02:58:12.747-07:002016-06-06T02:58:12.747-07:00Nothing new I'm afraid. Here in the UK most of...Nothing new I'm afraid. Here in the UK most of the larger cider producers have a 'cloudy' brand. Anyone with even an ounce of knowledge about cidermaking knows that when made properly and matured for an appropriate time, cider will almost always clear to at worst a very slight haze. Sadly there is still a perception amongst most of the drinking public that cloudy 'scrumpys' Markhttps://www.blogger.com/profile/15595039296072668714noreply@blogger.comtag:blogger.com,1999:blog-21271644.post-61788116198753959542016-06-04T14:11:59.990-07:002016-06-04T14:11:59.990-07:00Anybody in the Seattle wanting to try a good cloud...Anybody in the Seattle wanting to try a good cloudy IPA should swing by Urban Family in Magnolia and try Best Laid Plans while it is still fresh.Rnoreply@blogger.comtag:blogger.com,1999:blog-21271644.post-15364784157465210302016-06-03T11:24:20.870-07:002016-06-03T11:24:20.870-07:00Jeff, the Tired Hands Milkshake beers are a specia...Jeff, the Tired Hands Milkshake beers are a special case, I think. There's a pretty goofy backstory:<br /><br />A while back, one of the Alstrom Bros (of Beer Advocate fame) visited Tired Hands and gave <a href="http://www.beeradvocate.com/beer/profile/28383/81152/?ba=bros" rel="nofollow">this review</a> to HopHands (one of the two flagship brews that TH almost always has on tap): <br /><br /Markhttp://beer.kaedrin.com/2016/03/i-drink-your-milkshake-ipa.htmlnoreply@blogger.comtag:blogger.com,1999:blog-21271644.post-78035182378855395932016-06-03T10:03:25.475-07:002016-06-03T10:03:25.475-07:00Unless it's putting flour in beer, in which ca...Unless it's putting flour in beer, in which case it's a bad thing. Edhttps://www.blogger.com/profile/13844169940650659196noreply@blogger.com