Holy crap! Is that orange juice?
No, wait. It tastes like beer.
But why is it hazy? Where’s the bitter punch of a classic IPA? And why does it feel smooth after a sip?
Is this really beer?
Hey, guess what. You’ve just been NEIPA-ed!
What the hell is a NEIPA? For starters, it’s not your typical IPA. That’s why you don’t taste the same bitterness as you would in a regular IPA. Read on to discover everything there is to know about NEIPAs.
Warning: NEIPAs are dangerously juicy, so grab a cold glass of orange juice as you’re reading this.
What Does NEIPA Stand for in Beer?
NEIPA in beer stands for New England India Pale Ale. However, the name isn’t as important as what makes an IPA a NEIPA.
Are you wondering whether a NEIPA is an actual beer style?
Well…you’d be right to think that it won’t be accepted as a style that easy. However, NEIPA became an official style less than a decade ago.
The BJCP (Beer Judge Certification Program) officially welcomed NEIPAs as an IPA style in 2015. But how NEIPAs came to be is an important matter in its own right.
Defining a NEIPA first starts with a little bit of history.
Why Is It Called NEIPA?
Is it called NEIPA because NEIPAs are from New England?
However, a major part of a New England IPA’s history started in New England.
NEIPA History: How New England IPAs Came to Be
The first NEIPA ever to be brewed was called Heady Topper.
It was John Kimmich, owner of The Alchemist Brewery, who made the first NEIPA in Vermont – located in the New England region of the US.
Kimmich took the already-popular American IPA style and added his own opinion of what it could grow to be.
So, what exactly did Kimmich do? And what did he change in the traditional American IPA recipe? Well…here’s a list:
- A special yeast strain, which contributed to its hazy or cloudy appearance at the time
- Grain or malt with higher protein
- Adding a ton of hops later on in the brewing process. Instead of simply adding hops during the kettle boil, these hops were saved for fermentation or after fermentation.
- The beer did not undergo pasteurization or filtering.
The result was a hazy/cloudy beer that had intense fruitiness without the bitter kick of typical IPAs. And truth be told, it looked like orange juice.
However, New England IPAs weren’t always as popular as it is today.
At first, it received a lot of criticism. One of which was that the hazy appearance was a flaw in the beer. Another was that it shouldn’t be an IPA because it wasn’t bitter enough.
In fact, NEIPAs received a lot of hate because it went against nearly everything that was supposed to be in an IPA.
But even with all the criticism, it wasn’t enough to stop the growing popularity of New England IPAs. Eventually, NEIPAs overtook West Coast IPAs and took the world by storm.
Soon after, more breweries popped up and released their own NEIPA versions. It wasn’t long before NEIPAs became widely accepted and an official style.
Today, NEIPAs are still widely produced and sought after.
NEIPA Beer Style: What Style is a New England IPA?
A New England IPA is an American IPA style. But that might make you wonder, why isn’t a NEIPA bitter?
The lower perceived bitterness is a defining quality of NEIPAs. It still uses a massive amount of hops, but it’s added late in the brewing process.
When hops are added early during the kettle boil, you extract a lot of bitterness. This technique is common in American IPAs and West Coast IPAs.
NEIPAs don’t follow this same approach.
Although NEIPAs are still a style of American IPAs, what makes a NEIPA unique is its tropical, fruity flavors and hazy appearance.
In addition, hoppy bitterness takes a backseat in a NEIPA. Body-wise, it’s silky smooth so it’s definitely easy to drink. Not to mention, NEIPAs are refreshing.
Does that sound weird for an IPA? Well, trends change.
What used to be a competition of who could brew the most bitter IPA is now more about which IPA has better flavor and aroma.
Is a NEIPA from New England?
Sure, it might seem that way.
But just because there’s a “New England” in IPA, it doesn’t mean NEIPAs are only sourced from New England.
Although, there is some truth to that. How so?
The first NEIPA – Heady Topper – traces back to New England. You could say New England is the birthplace of NEIPAs; hence the term “New England” in a NEIPA.
But at the same time, NEIPAs aren’t only brewed in New England. Today, NEIPAs are brewed all over the world – not just in the U.S., but also in large continents like Asia and Europe.
What Kind of Beer Is NEIPA?
Now, that’s an interesting question.
What kind of beer is NEIPA? The fruity kind. The tropical, refreshing, and smooth-bodied kind. And more importantly, it’s definitely going to give you a haze.
NEIPAs are IPAs except not bitter and extremely fruity. Oh, and of course, NEIPAs are juicy too. So juicy you could mistake it for orange or mango juice! In fact, most NEIPAs even taste and smell like juice too!
So the next time someone asks you, “What kind of beer is NEIPA,” say it’s a non-bitter IPA that’s fruity, juicy, and refreshing to drink.
Is NEIPA an IPA?
Why yes, of course, NEIPAs are IPAs! That’s why it also reads as “New England India Pale Ale.”
Of course, it’s only normal if you hear some brewers say it isn’t. Why is that the case? Mostly because the original definition of an IPA is first and foremost, bitter.
A non-bitter IPA doesn’t sit well with die-hard fans of the bitter trend. Nevertheless, a few opinions shouldn’t derail you from seeing the truth.
BJCP or Beer Judge Certification Program already lists NEIPAs as an official style of American IPAs.
What Makes an IPA a NEIPA?
NEIPAs aren’t brewed the same way a regular IPA is brewed. For example, there’s a reason why NEIPAs have a hazy appearance compared to West Coast IPAs.
What contributes to its hazy appearance depends on several factors. Here’s what makes an IPA a NEIPA:
- Massive addition of fruit-forward hops late in the brewing process. The hops are usually added during or after fermentation.
- NEIPAs are unfiltered IPAs. That means they don’t undergo extra filtration that other beer styles go through to produce clear beer.
- The yeast strain used to make a NEIPA is low-flocculating. Low-flocculating yeast means it’s less likely for yeast particles to form a clump and drop out of your beer. In effect, some of these yeast particles remain and are sometimes called floaties.
- High-protein grains are a key ingredient in making a NEIPA. Sure, beer will always have malt/grains in it. However, NEIPAs capitalize on grains with high-protein levels like flaked wheat, oats, or spelt.
What Gives NEIPAs Its Juicy Character?
First things first, what does it mean if an IPA is juicy?
Juicy or juiciness simply means it mimics similar characteristics as juice. That also means its flavor and aroma is similar to juice. For NEIPAs, its closest juicy character is similar to orange or mango juice.
Now that you know what juicy means, what gives NEIPAs its juicy character?
Remember: NEIPAs are still IPAs. This means a defining quality of IPAs is the generous amount of hops used in the brewing process.
NEIPAs have that same quality.
But why isn’t it citrusy like a West Coast IPA? Well…
NEIPAs lean more towards tropical fruit varieties to achieve its juicy character. Common flavor notes you’ll detect in a NEIPA include the following:
- Passion fruit
In the later sections, you’ll find out what hops are used to make a NEIPA. These hops have distinct fruity, tropical, and juicy characteristics.
It’s these characteristics that give NEIPAs their intense fruitiness.
What Is the Difference Between a NEIPA and a Regular IPA?
NEIPAs are different from Regular IPAs in almost every way – taste, appearance, aroma, and brewing process.
Basic characteristics of Regular IPAs:
- Have a clear, golden-orange appearance
- Impart citrusy or piney flavors and aromas
- Deliver a distinct bitterness to your palate
- Undergo a filtration process to add clarity to beer
On the other hand, NEIPAs are characterized a lot differently:
- Have a hazy, straw yellow or golden appearance
- Impart fruity and tropical flavors – like a fresh fruit basket
- Have a faint or almost zero perceptible bitterness
- Unfiltered to add a hazy effect and preserve more flavor & aromas
The ingredients and brewing process for both IPA styles are also vastly different.
NEIPAs lean towards high-protein grains and adjuncts. This creates a silky, smooth texture while adding haziness to the overall appearance.
Regular IPAs use fruity and citrus hops but don’t emphasize the use of malts or grains. Regular IPAs usually have a dry, crisp finish.
Finally, the brewing process.
Bittering hops are added during the 60-minute kettle boil when brewing Regular IPAs. The heat extracts a lot of the bitter punch you taste in a Regular IPA.
With NEIPAs, you don’t add any bittering hops during the kettle boil. Absolutely none.
Instead, some of the hops are added during the whirlpool stage. The rest are added during or after fermentation.
Since the hops aren’t exposed to boiling temperatures or intense heat, you extract more of the fruity and juicy notes than the bitterness.
What Makes a NEIPA Different From Other IPA Styles?
You already know what makes a NEIPA different from a Regular IPA, right?
So, how do NEIPAs stack against the broad list of IPA styles out there? If you want the bigger picture, you’ll have to go through all the senses of describing any beer:
- Malt profile
The first thing you’ll notice about a NEIPA is how it looks. A famous brewer once said, “You drink with your eyes.”
And it’s true.
With a NEIPA, you’ll notice a hazy and sometimes cloudy or murky beer that’s definitely going to light up your brain.
For someone who’s used to seeing and drinking clear golden beer, a NEIPA feels like it’s out of this world.
Here’s how someone might describe a NEIPA just by looking at it:
- Opaque, hazy appearance
- Cloudy or murky
- Straw yellow or light golden color; sometimes bright orange
- Dense and creamy head
It’s so juicy you might even forget it’s an IPA.
How’s that for flavor? Now, remember.
NEIPAs are juicy, but it’s not juice either. The hop varieties used to make a NEIPA are associated with ripe or tropical fruits. Think papaya, pineapple, guava, passion fruit, or mango.
Some NEIPAs have a citrusy character, but it’s not as common as tropical fruitiness.
The biggest flavor difference you’ll immediately taste in a NEIPA compared to other styles is…
None other than the bitterness.
It’s as if…the bitterness isn’t there? Actually, there is still some bitterness. It’s an IPA, after all.
But bitterness isn’t the main attraction. In a NEIPA, bitterness isn’t the main character or the protagonist in a NEIPA’s flavor journey.
It’s there, but that’s really it. You taste some of it, but it doesn’t dominate the flavor profile.
And there you have it. Because NEIPAs aren’t as bitter, it’s easier to drink and floats in one’s palate a lot smoother.
Aroma? Ha! It could be a wow moment for you.
Rich, fruity aromatics greet you as soon as you take a whiff. Ever open a can of pineapple slices? Or a can of peaches?
Imagine those aromas heightened – double the aromatics.
That’s a NEIPA’s welcome greeting for you. Of course, the aromas can vary too. Depending on the hops used to brew a NEIPA, the aroma varies too.
But generally, it will smell fruity and tropical.
What’s even more interesting about a NEIPA is its soft and silky body.
The softness and silkiness come from your flaked oats. It also adds a chewy texture to it.
Yes – it’s soft on your mouth, but what makes it even better is it’s refreshing to drink. On a hot summer day, it could even pass for a cold glass of lemonade.
Except…it’s not going to have that lemon tartness or acidity.
It bites your palate with fruity sweetness. And that’s perfect to keep your mouth quenched, wouldn’t you agree?
Malt has a role to play in NEIPAs. A fairly big one.
Still, that doesn’t mean you should taste a heavy malt character in a NEIPA.
No, no, no.
The malt profile is responsible for two qualities in a NEIPA:
- The haziness or haze effect
- Adding silkiness and smoothness to the body
So yes, malts/grains with high-protein levels are important. But not too important that it overpowers the fruitiness of a NEIPA.
Overall, the malt/grains paves the way for tropical, fruity hops to shine.
IPAs don’t shy away from alcohol volume.
That means even a classic IPA will have about 5% ABV.
A NEIPA? Don’t be fooled just because it looks like orange juice. NEIPAs have an ABV between 5% to 7%.
In fact, Double NEIPAs exist.
And it’s essentially a stronger NEIPA with more hops and higher ABV – around 7% to 9%.
Is a NEIPA and Hazy IPA the Same?
Put it this way.
All NEIPAs are Hazy IPAs, but not all Hazy IPAs are NEIPAs.
For one, NEIPAs have an opaque, hazy appearance. That’s non-negotiable. It’s a key characteristic of what makes a NEIPA.
But a Hazy IPA?
You can have an IPA that’s simply hazy, cloudy, or has a haze effect but it’s not fruity. Nor is it juicy. Nor is the flavor close to a NEIPA.
NEIPA vs. West Coast IPA: What’s the Difference?
The most obvious difference is bitterness.
What are West Coast IPAs known for? Hoppy bitterness. A classic hardcore bitter punch that isn’t afraid to stand tall and proud.
Now, what about NEIPAs?
They’re softer and gentler on your palate.
Bitterness levels? Faint. It’s nowhere near the bitterness of a West Coast IPA.
Sure, you’ll still taste a slight bitterness in a NEIPA.
However, what dominates the flavor profile of a NEIPA is fruity juiciness.
Another not-so-obvious difference is the brewing technique:
- For a West Coast IPA, hops are added during the kettle boil
- For a NEIPA, hops are added during the whirlpool process or during fermentation
Flavor-wise, West Coast IPAs push pine resin and citrus flavors forward. On the other hand, NEIPAs push tropical and fruity flavor notes.
Finally, the appearance.
It’s crystal clear both are different just by looks alone.
A West Coast IPA has a clear golden color. A NEIPA will have a hazy appearance with either a straw yellow or light golden color.
What Is DDH NEIPA?
Now, that’s an odd question you have there.
Frankly, the term “DDH” in itself is confusing. Is there a DDH NEIPA, though?
There is one.
And this DDH NEIPA was brewed by Central Waters Brewing Company. They used 3 hops for this brew:
But even if a DDH NEIPA does exist, what in the world does DDH even mean?
What Does DDH Mean?
The acronym “DDH” stands for Double Dry-Hopped.
First, you have Double IPAs. Then now, DDH IPAs are a term being tossed around like cotton candy.
There isn’t a clear definition of what DDH means. It can mean either of the two:
- Dry hopping is performed twice
- The number of hops used to brew an IPA or beer is doubled
It really depends on how the brewer makes it.
Say for example you have an IPA called Mercury IPA.
You dry hop Mercury IPA once. All good.
A “DDH” version of Mercury IPA could mean you dry-hopped it a second time or…
You added twice the number of hops compared to your original Mercury IPA recipe.
And so, what do you get?
A DDH Mercury IPA!
Now, how would you read an IPA or beer with the label DDH? Your best bet is to assume that double the amount of hops were used.
And that basically means you’re getting an aromatic double-hop bomb.
If it doesn’t come close to an aroma bomb of flavors, then it shouldn’t even be a DDH. Why?
See – even if it were dry hopped twice, that would still mean adding hops a second time.
Which means…you should at least taste a lot of the hoppy fruity flavors. Of course, it also depends on the hops used. It can be extra hoppy with a citrus kick or extra hoppy with a tropical kick.
DDH NEIPA vs. NEIPA: How Are These Two Different?
From the explanation above, you could even give a solid answer to this, right?
You know what a NEIPA is.
You know what DDH means.
If a NEIPA is juicy, fruity, and worthy enough to be a juice bomb of fruitiness, then…
A DDH NEIPA would mean it’s twice as bold, fruity, and juicy as a NEIPA.
Again, that should tell you that a DDH NEIPA is an even bigger juice bomb of fruitiness.
Is There a Double New England IPA?
Finally, a more classic and easier term.
First, you have to dissect Double IPAs. What do they mean?
Double IPAs have double the hops and nearly double the ingredients. It also means a higher ABV around 7.5% to 10%.
Simply add that definition into NEIPAs. Nearly double the fruit-forward hops, grains, and a higher ABV.
Are there Double NEIPAs today? Yes! Several actually, such as:
- Double NEIPA by Hope Brewery
- Double NEIPA by Brasserie Vrooden Brewery
- Salt Tram Double NEIPA by Salt Beer Factory
- Even Robots Dream Double NEIPA by Pressure Drop Brewing
- Lions of the Sea Double NEIPA by White Lion Brewing Company
Is a NEIPA a Hazy?
Oh definitely, yes!
After all, that’s what makes a NEIPA look distinctively different: its haze.
Haziness is a must in a NEIPA.
A NEIPA that isn’t hazy is well…probably just a Juicy IPA.
What Makes a NEIPA Hazy?
What makes a NEIPA hazy is mostly the adjuncts used: high-protein grains.
Golden Naked oats, flaked wheat, and white wheat are all great examples of high-protein grains. Then you have polyphenols.
Polyphenols or hop oils come from the cone of hops. Yes – because hops are plants, after all.
Each hop cone has about 1% to 3% of these polyphenols.
However, these hop oils are released during the dry hopping stage. Once they’re released, they bond with the protein found in your grains.
The result? A protein-polyphenol bond, is also known as colloidal haze.
This colloidal haze is what gives NEIPAs their haziness. And well, the yeast has a small role to play in adding haze.
But not as much as your proteins and polyphenols.
Can a NEIPA Be Clear?
Sure, it can! NEIPAs can be clear, but why would you make it clear, to begin with?
If you turned a NEIPA from its beautiful haziness to a clear IPA, it just wouldn’t sit right.
Then again, the recipe for a NEIPA calls for a large amount of adjuncts. Those adjuncts or high-protein grains mostly contribute to the haze.
In addition, NEIPAs require a ton of hops. A massive ton.
So, it’s quite hard to make a NEIPA clear. Unless you add too little hops or too little adjuncts. Or if your yeast is unhealthy.
What Makes a Good NEIPA?
What makes a good NEIPA always starts with the right ingredients.
But take note! That’s only the start.
For example, say you wanted to add a bittering hop like Columbus or Chinook to your NEIPA.
Using the right hop varieties matter in making a good NEIPA. If you’re using the same hops you used to make a West Coast IPA, you throw off a NEIPA’s flavor.
Here’s a more detailed explanation of what makes a good NEIPA in the table below:
|Factors That Make a Good NEIPA||Explanation|
|1. Use 25% to 30% adjuncts||The problem with most first-time homebrewers is they add too few adjuncts. 10% high-protein grains is too damn small.
You need more than that if you want good flavor and stable haze. Make sure you also have rice hulls to help you when you’re sparging.
|2. Paying attention to your water chemistry||Water chemistry is a common rookie mistake. Your ratios aren’t right. You don’t use the right water source. Or, you forget to treat your water with Campden tablets.
Rookie mistake. For a NEIPA, your chloride to sulfate ratio is important. Start with 200 ppm chloride and 100 ppm sulfate.
|3. Small details like your mash temp matter||Think of it this way. A lower mash temp will yield a dry, crisp finish in your beer. A higher mash temp will yield a softer and sweeter finish.
What mash temp are you mashing your NEIPA? It should be between 153°F (67.22°C) to 156°F (68.89°C).
|4. Always account for oxygen||Oxygen is the worst enemy of NEIPAs. Compared to other styles, a NEIPA is more sensitive to oxygen. If you’re not careful, you’ll get a dark-colored NEIPA that tastes like cardboard.
Always purge your containers with CO2. Whenever you open your containers or add dry hops, do it in the quickest way possible. Your job is to limit oxygen from reaching into your container or fermenter. This also includes during bottling day.
|5. Condition your bottles for 3 to 5 days at room temperature||If you want to go with the bottling route for a NEIPA, 3 to 5 days conditioning time is enough. You don’t need to wait as long as 30 days for your bottles to condition.
Better yet, take a sample after a few days. If you like the taste, chill your entire batch immediately.
|6. Whirlpool hopping should only last for 20 to 30 minutes||Some brewers like to take their sweet time during the whirlpool stage. And it’s going to wreck your hop flavors.
Spending an hour in whirlpool hopping leads to grassy aromas and flavors in your NEIPA. Fruitiness? Gone. Juiciness? Barely there.
|7. Drink your NEIPA fresh||NEIPAs don’t age well. Read that again. NEIPAS…do not age well. That means it’s better to drink a NEIPA fresh. How fresh? At least 2 to 3 weeks after you’ve chilled your batch.|
|8. Explore your dry hopping ratios and timing||Don’t be afraid to explore dry hopping ratios. A good ratio to start with is 6 to 12 ounces (85 g to 142 g) for every 5 gallons (19 L) of beer. However, you aren’t limited to this ratio. You can go higher if you want.
As for timing, try early dry hopping – 1 to 2 days after fermentation. See how that works for you. Then, dry hopping on the 3rd or 4th day of fermentation. Most will say you should save your dry hops for the 7th or 8th day of fermentation. But taste is subjective, so feel free to explore and use what works for you.
What Hops Are Used to Make a NEIPA?
Fruit-forward or tropical hop varieties make the best NEIPA.
And just to repeat: stay away from American hop varieties like Chinook or Columbus. Lean towards hop varieties that impart tropical fruitiness like:
- Idaho 7
- Vic Secret
- El Dorado
Word of advice when choosing hops? Start small.
Don’t go all out and use 5 hop varieties. That would only lead to a disaster. Plus, hops are expensive.
Go with 2 to 3 hop varieties, and then slowly experiment with other varieties later on.
What Yeast Strain For NEIPA?
American and English Ale yeast strains are your best choices for a NEIPA.
Whether you want to go for dry yeast or liquid yeast is up to you. If you prefer liquid yeast, always have a yeast starter ready to ensure your yeast’s viability.
Unhealthy yeast wrecks your hop flavors. Not wreck in a way it destroys the flavor. But wreck in a way that your flavors are off-balance.
Here are your options for liquid yeast:
- London Ale III (WY1318)
- Imperial Yeast A38 Juice (IYA38)
For dry yeast, you have 3 options:
- Safale US-04
- Safale US-05
- LalBrew – New England
Which Grains Are Best for a NEIPA?
Your grain bill for a NEIPA should have a base malt, adjuncts, and a specialty malt.
Specialty malts are optional, but it’s good to add 1 or 2. Here’s a quick starter guide you can use:
- Base Malt: Start with 2-Row Malt. You can also go with Golden Promise Malt for more flavor, but it’s also more expensive.
- Adjuncts: Golden naked oats, flaked oats, and white wheat for good haze, soft & silky mouthfeel, and good body.
- Specialty Malt: CaraPils or Dextrine malt is a good choice for boosting head retention and mouthfeel. It also slightly adds malty flavor.
Now, you’re probably wondering, how much should I add for each?
Your base malt should make up about 70% to 80% of your total grain bill. As for your adjuncts, 25% to 40% is a good range.
40% isn’t necessary, but there are recipes that use this much. Start with 25% first, then you can try adding more after you have a standard to serve as your baseline.
Finally, your specialty malt should only make up 3% to 5%.
How Long Does NEIPA Last?
NEIPAs, or any IPA for that matter, only last for 3 months at most. But if you want the best quality, expect it to last for a month, even when stored in a fridge.
Because here’s the thing about IPA freshness: the more hoppy it is, the better it tastes fresh.
In addition, any beer made with more hops means it’s more vulnerable to light, oxygen, heat, and age.
Have you ever tried an IPA that’s been sitting on a beer shelf for months? Worse – if it’s been exposed to sunlight for some time, it would taste downright bad.
“Bad” in the sense that all the flavors and aromas would be gone.
Yes. Hops are indeed sensitive little plants. Expose it to heat for too long and the flavor diminishes.
Expose it to sunlight or oxygen and it oxidizes. The result? A darker color and barely any aroma or flavor.
The same with age. Hops don’t have a long shelf life.
It’s why you’ll find a lot of brewers all saying the same thing: drink your IPA fresh. Or rather, at its freshest possible state.
Remember: NEIPAs are still IPAs.
No matter how fruity and non-bitter these juice bombs are, their flavor comes from hops. A ton of hops.
So, if you see a NEIPA that’s…
- Been sitting on the beer shelf for months
- Exposed to sunlight frequently
- Past its expiration date or it’s the same batch from 3 months ago
Then, try a different store. Save your money for a fresher batch.
How Long Does NEIPA Last in a Keg?
Honestly, you’ll get a lot of mixed answers for this.
Some people leave their NEIPAs in the keg for 2 weeks. Some will leave theirs between 3 weeks to 1 month.
The first thing you want to do is a taste test. Once your NEIPA has been in your keg for a week, taste it. Or you can let it carbonate first and then taste it after.
If you personally feel it’s ready, then this should be enough to tell you what the next step is. If you don’t feel it’s ready though, then wait for 1 more week and try again.
Generally, 2 weeks is a good timeline to keep your NEIPA in a keg. At best, don’t let your NEIPA last in a keg for more than a month.
Remember: NEIPAs don’t age well. With a shelf life of only 3 months, you don’t have a lot of reasons why your NEIPA should sit in a keg for 2 to 3 months.
Best Food Pairings for NEIPAs
NEIPAs go well with a ton of food – from spicy Mexican dishes to sweet cold cuts like cheese.
You don’t need to hold back when it comes to the best food pairings. If you’re a big fan of curry dishes or Indian food in general, go all in!
NEIPAs make an excellent pair with curry. Even a creamy Indian dish is still worth a try!
If you’re looking for something spicy like green chilies, go with Mexican food! Cheesy nachos with green chilies or fajitas with jalapeno peppers.
Don’t be afraid to toss in some classic cheddar cheese while you’re at it. Cheese and NEIPAs? An epic bomb.
And finally, you can’t ever go wrong with steak or burgers. Now, that’s a real treat! Sunday barbecue and NEIPAs?
That’s a weekend worth looking forward to!
What Are the Best NEIPA Beers to Try?
What’s a good food pairing without the best NEIPA beers, right? It’s a good thing there’s a wide variety of options for you to try!
It’s also worth considering beer subscription services like Beer Drop or Tavour to get a monthly dose of amazing NEIPAs.
Note: Beer Drop and Tavour are only available in the U.S.
Here are some of the best NEIPA beers worth trying:
|NEIPAs Worth Trying||Brewery|
|Homestyle NEIPA||Beared Iris Brewing|
|Hill Farmstead Susan||Hill Farmstead Brewery|
|Taste the Ceiling||Green Cheek Beer Company|
|Hope Super Juicy Pale Ale||Hope Brewery|
|Old Wives Ales Old Man Yells At Cloud NEIPA||Old Wives Ales Brewery|
|Sauce Brewing Bubble and Squeak New England IPA||Sauce Brewing Co.|
|Hu Jon Hops||Trailway Brewing Co.|
|Spock It||Monkish Brewing Co.|
|Tree House Julius||Tree House Brewing Company|
|Tired Hands Extra Knuckle||Tired Hands Brewing Company|
|The Alchemist Focal Banger||The Alchemist Brewery|
|Reciprocal||Bissell Brothers Brewing Company|
|Juicy Bits||Weldwerks Brewing Co.|
|Scaled||Trillium Brewing Co.|