It’s insane. I swear that some liquor stores I go to have a craft beer section that’s 90%IPAs… and another 5% that are basically IPAs with cutesy names like “Super Duper Pale Ale.”
They take less time to brew than a pilsner so when you only have a small capacity you can churn out more product if you’re targeting IPAs. This is generally why (beyond the general trend) microbreweries will opt for IPAs over lagers.
I’ve brewed both styles. You’re right that lagering adds a step and not doing it adds significant time to the brewing process, but in terms of the volume at a brewery, that’s really only a one-off time delay. After it’s in a brewing rotation, lagering doesn’t add time to a production schedule. It’s more about storage space and equipment at that point.
IPAs can be significantly more difficult to brew, so if you’re talking about a one-off brew,IPAs are harder to make WELL but faster to brew. Pilsner is easier to make well, but can take longer and/or require an additional step (lagering).
Had the same thought to myself at the Sprouts today. All I wanted was a stout. Not even a Guinness anywhere, but an entire wall of IPA’s and then the rest were hard seltzers.
Stop making so many mediocre IPAs. Other styles do exist.
It’s insane. I swear that some liquor stores I go to have a craft beer section that’s 90% IPAs… and another 5% that are basically IPAs with cutesy names like “Super Duper Pale Ale.”
IPAs are the easiest to make, that’s why every small brewery makes one
The problem is they’re mediocre
Sometimes mediocre will become better with time. If they do not make it mediocre they will likely make none rather than make outstanding right away.
Idk if that’s true, they oxidize easily. I would say brown ales or pale ales would be easier. IPAs sell, that’s why every small brewery has one
Why would they be easier to make?
IPAs also hide the off flavours that would be easily detected in a larger or pils.
But there are tons of other ales. It’s not like it’s just IPA or you have to lager.
They take less time to brew than a pilsner so when you only have a small capacity you can churn out more product if you’re targeting IPAs. This is generally why (beyond the general trend) microbreweries will opt for IPAs over lagers.
I’ve brewed both styles. You’re right that lagering adds a step and not doing it adds significant time to the brewing process, but in terms of the volume at a brewery, that’s really only a one-off time delay. After it’s in a brewing rotation, lagering doesn’t add time to a production schedule. It’s more about storage space and equipment at that point.
IPAs can be significantly more difficult to brew, so if you’re talking about a one-off brew, IPAs are harder to make WELL but faster to brew. Pilsner is easier to make well, but can take longer and/or require an additional step (lagering).
The recipe is two parts tylenol to one part bud light, judging by the flavor profile of most IPA’s I’ve tried.
Pale ales are easier and cheaper to make than IPAs. They make IPAs because they are popular, not because they are easy.
Had the same thought to myself at the Sprouts today. All I wanted was a stout. Not even a Guinness anywhere, but an entire wall of IPA’s and then the rest were hard seltzers.