I'd noticed this trend anecdotally, but today it appears in the newspaper of record:
Whether using an inordinate amount of traditional ingredients like malt or hops, or adding flavorings undreamed of by Old World brewers, American brewers have created a signature style that beer enthusiasts seem both to love and hate.
Forget about I.P.A.’s, strong, hoppy brews developed by the British centuries ago to withstand the ocean voyage to colonial India. Americans are now making double I.P.A.’s, Extreme I.P.A.’s, even Unearthly I.P.A.’s.
From Asia to Italy, brewers are trying to emulate these beers. Not content with the Moylander Double I.P.A., Brendan Moylan, the founder of Moylan Brewing Company in Novato, Calif., now makes what he calls a triple I.P.A., Hopsickle Imperial, which he said was “the hoppiest beer on earth.”
I've not tried the beer, but I like the idea. Not everyone does, though:
“The hoppiest beer?” asked Garrett Oliver, brewmaster of the Brooklyn Brewery. “It’s a fairly idiotic pursuit, like a chef saying, ‘This is the saltiest dish.’ Anyone can toss hops in a pot, but can you make it beautiful?”
Most of the extreme beers today are characterized by their ultrahoppiness. Of the 25 beers we tasted, at least 20 of them would fall into the category of exaggerated I.P.A.’s regardless of what they call themselves.To carry their extraordinary bitterness and aromatic zest, these beers need a sturdy foundation, so they tend to have outsize malty qualities as well as high alcohol.
Yum. So what's good?
Our favorite was the robust 90 Minute Imperial I.P.A. from Dogfish Head, a beer that balances its exaggerated caramel and chocolate sweetness with a bracing bitterness derived from hops.
Our No. 2 beer, the Weyerbacher Double Simcoe I.P.A., seemed to embody the term “killer,” the extreme beer fan’s favorite compliment. Killer hops, killer fruit, overwhelming yet bearable, even enjoyable, because it is so well balanced.
The No. 3 beer, the I.P.A. Maximus from Lagunitas, was something of a lightweight in this crowd with a mere 7.5 percent alcohol, yet it was lively and energetic with a lush citrus perfume.
You would not call the Victory Hop Wallop mellow, but it was fresh and delicious. And you would never call Mad River’s Steelhead Double I.P.A. or Flying Dog’s Double Dog Double Pale Ale subdued. Their signature hop aromas practically punch you in the face.
Now I know some brands to look for. But alackaday! All is not well!
The brewing world is now facing an international hops shortage. No, it’s not because of the daunting amount of hops used in many extreme beers. It’s more a result of the normal cycle of supply and demand. Overproduction of hops in the early 1990s resulted in excess supply and depressed prices, said Ralph Olson, a hops dealer based in Yakima, Wash. As a result, world hop acreage has fallen from about 234,000 in 1994 to 113,000 in 2006. It may take several years, Mr. Olson suggested, for hops production to be able to meet current demands.
Meanwhile, expect beer prices to go up.
Sigh. Some rain must fall...
