Vermont style ipa’s and lack of bottling

I have noticed that breweries like Tired Hands, Hill Farmstead, Tree House and a few other breweries don’t bottle their ipa’s. They bottle other styles like belgians and sours but not the hop forward beers. Do you think the brewers know that the ipa’s “fall off” rather quickly when bottled or shortly after and is not the same compared to the draft versions, thus nixing the bottling of ipa’s?

I’m sure it’s part of it. A lot of the brewers probably feel that these hop-forward beers are best offered on draft, at the source. I for one have found that IPAs are usually better on draft, but your mileage may vary.

utopiajane and jrnyc like this.

It could be. Russian River has never bottled Pliny the Younger (to my knowledge), which has been around a lot longer than your examples. Heady Topper was draft only and very well regarded for many many years before The Alchemist opened their cannery.

Also… I’m not sure what you mean by “Vermont sytle IPAs” in the thread title… With draft-only beers, it’s more like following a self-distribution model. Vermont brewers make some great beers of course, but I don’t think the basic brewing, bottling, or distribution is so different to say it’s a specific style. (We have enough beer classifications as it is, please don’t add more unnecessarily!)

What I mean by Vermont style is an unfiltered and very soft type of ipa. Hoppy and carbonated but not harsh or prickly. If you put a Julius, a Susan from Hill and a lot of Tired Hands ipa’s, they are strikingly similar in taste and texture compared to say a green flash ipa, which is great btw. I believe the yeasts that they use are very similar. Because ipa’s have vast differences in flavor with the sheer number of them being brewed and the flexibility the style has in terms of ingredients, it can be difficult to make a comparison of beers under the ipa category if not being specific. Certain brewers have a brewing philosophy in what they want their beer to be. Next time I’m at Tired Hands, I will just ask.

Was at Tree House Brewing a couple weeks ago and they said they are going to start canning Julius towards the beginning of next year

Tired Hands also has canning in the works at their new facility. Not sure which beer(s) though.

Mother of god.

99 percent of the IPAs made aren’t bottled. And there is no distinction between Vermont IPAs and any other good beer…, with the exception of rarity and hype.

I’m sure given the size of the expansion going on at Hill’s Farmstead right now that we will see more of there products bottled ( or canned) in the not to near future.

Although I don’t think of them as separate styles, I at least get that a so called “East Coast IPA” will be have a more prevalent malt profile than a “West Coast IPA”.Unfiltered I get, although there are plenty outside of VT. What is a “soft” IPA? What is “harsh” and “prickly”? “Hoppy”… all IPA’s are hoppy. “Carbonated”… most beers are. None of these descriptors tell me much, and I still have no idea what a “Vermont” IPA is from a flavor standpoint other than different from Green Flash West Coast. I have had a couple you have mentioned. They are quite good, but I don’t see them in any way being stylistically different.

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