​Broadcast Date: June 12, 2019

​Webinar Summary

New England IPA, also known as hazy or juicy IPA, is a relatively new beer style being brewed by craft breweries across the United States. These beers typically have massive hop aroma and flavor yet aren’t very bitter. They can be incredibly hazy and many impart fruity and juicy flavors. Twelve New England IPAs were analyzed by high performance liquid chromatography for various hop compounds and compared to West Coast Style IPAs. Several tests were conducted on the haze itself to determine what it is and isn’t. Experiments conducted on these beers exposed the hidden secrets of New England IPA. The results indicated the vast majority of the haze is polyphenol-protein haze, and that the haze can act as a carrier and solubilize more of the non-polar hop compounds and flavor compounds typically found in West Coast style IPA and is most likely responsible for the unique flavors of these beers.

About the Presenters

Dr. John Paul Maye Hopsteiner

Dr. John Paul Maye is Technical Director at Hopsteiner with over 25 years of experience in the hop industry. He received his Ph.D. degree in Organic Chemistry at Purdue University in 1994 and started work as a hop chemist in 1993. He has developed many new products and applications for hops both inside and outside the brewing industry and has many publications and patents. Over the last few years his research has focused on dry hopping and his webinar will be on his most recent research into New England IPAs.

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