Reason for its Name
Curricula Hazy IPA / Pale is a collaboration with one of the hottest, up-and-coming homebrewers in the state of Georgia, Britt Teusink. Schoolhouse Brewing was more than excited to work with Britt on the development and brewing of this ale.
FrameShift, Britt’s brewery-in-planning, focuses mainly on wild and spontaneous fermented beers, but also enjoys crafting tasty IPAs. Like any good curricula, much was learned in the production of this beer. Britt was eager to gain an understanding of the ins and outs of our specific 7 barrel system, while also focusing on clean beer production.
Schoolhouse’s Take on this Style
Schoolhouse and FrameShift took a more modern approach to the hop additions for this amazing beer (see recipe below). We used Citra, Cashmere, and Sabro hops to produce an orange juice nose and flavor profile. A pillowy mouthfeel was achieved by using white wheat in the grain bill. Don’t be surprised by the use of acidulated malt, as this part of the grainbill was used to achieve a pH of 5.0, a perfect adjustment for the hops to flourish.
BJCP defines the NEIPA as an American IPA with intense fruit flavors and aromas, a soft body, and smooth mouthfeel, and often opaque with substantial haze. Less perceived bitterness than traditional IPAs but always massively hop forward. This emphasis on late hopping, especially dry hopping, with hops with tropical fruit qualities lends the specific ‘juicy’ character for which this style is known. (BJCP 2018 Style 21B)
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NEIPA/Pale Tasting Notes from BJCP 2015
Intense hop aroma, typically with fruity qualities (stone fruit, tropical fruit, and citrus are most commonly present) reflective of newer American and New World hop varieties without being grassy or herbaceous. Clean, neutral malt in the background, potentially with a light bready sweetness without caramel or toast. Absence of any malt character is a fault. Neutral to fruity fermentation character that is well-integrated with the hops. A creamy, buttery, or acidic aroma is inappropriate. Any perceived alcohol character should be restrained and never hot.
The hop flavor is high to very high, and reflects the same characteristics as the aroma (emphasis on fruit, with ripe tropical fruit, stone fruit, and citrus being most common). The perceived bitterness can be somewhat low to medium-high, often being masked by the body and finish of the beer. The hop character in the aftertaste should not be sharp or harsh. Low to medium malt flavor, generally neutral, sometimes having a bready, grainy, lightly sweet flavor. Noticeable toast or caramel flavors are a flaw. Fermentation character is neutral to fruity, but as with the aroma, supportive of the hops. Off-dry to medium finish. Creamy, starchy, or sugary-sweet flavors are inappropriate, although a high ester level and lower bitterness may give the impression of up to moderate sweetness. A moderate, supportive alcohol character is acceptable but should never be hot or dominating.
Medium to medium-full body with a smooth character. No harsh, hop-derived astringency. Alcohol warmth may be present in stronger versions, but should never be hot. Medium carbonation is standard. The beer should not have a creamy or viscous mouthfeel, an acidic twang, or a raw starch texture.