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Those hazy-style IPAs absolutely wreak havoc on my stomach. I think the unfiltered yeast that does it. I also do drink Guinness without issues. Mostly it's h

Those hazy-style IPAs absolutely wreak havoc on my stomach. I think the unfiltered yeast that does it. I also do drink Guinness without issues. Mostly it's hoppy IPA type beers that dont agree with me. More filtered traditional beers are ok.

mywacaday 3y ago
I only recently discovered the hazy IPAs, I find them much easier to drink. Evolution is strange when 8t comes to tolerances.
ch4s3 3y ago
A lot of those go from tank to serving so fast now that they're still fermenting actively when served. They're also brimming with hop matter, organic alcohols, and odd yeast byproducts that get produced when certain yeasts eat a lot of certain hop compounds. Some people don't tolerate that mixture very well.
- TrueSlacker0 3y ago
  "that they're still fermenting actively when served" That was true of beer brewed hundreds of years ago so it would have some carbonation and its sourness would be tolerable but it is not true of any modern brewery. Unless they want exploding cans. Even though hazies are best drank fresh they go through all the normal fermentation as any other ale. Otherwise they would be rough, estery, butter bombs from not giving the yeast time to clean themselves up. Many breweries just screw them up as it's one of the harder styles of beers to do properly. If the hazy your drinking has yeast sediment in the bottom of the glass/can it was done wrong.
  - ch4s3 3y ago
    I could name half a dozen breweries that have had exploding can issues in the past few years. My wife used to work for one of them in NYC. > Otherwise they would be rough, estery, butter bombs from not giving the yeast time to clean themselves up Yeah, that sounds like a lot of trash hasizes people are cranking out these days! Except for "butter bombs", you have to work pretty hard to produce diacetyl. I've done some homebrew club experiments and you can do almost everything wrong and not get that textbook buttery flavor. > If the hazy your drinking has yeast sediment in the bottom of the glass/can it was done wrong. Yeah, I agree it's just not uncommon in my experience.

mywacaday 3y ago

I only recently discovered the hazy IPAs, I find them much easier to drink. Evolution is strange when 8t comes to tolerances.

ch4s3 3y ago

A lot of those go from tank to serving so fast now that they're still fermenting actively when served. They're also brimming with hop matter, organic alcohols, and odd yeast byproducts that get produced when certain yeasts eat a lot of certain hop compounds. Some people don't tolerate that mixture very well.

TrueSlacker0 3y ago
"that they're still fermenting actively when served" That was true of beer brewed hundreds of years ago so it would have some carbonation and its sourness would be tolerable but it is not true of any modern brewery. Unless they want exploding cans. Even though hazies are best drank fresh they go through all the normal fermentation as any other ale. Otherwise they would be rough, estery, butter bombs from not giving the yeast time to clean themselves up. Many breweries just screw them up as it's one of the harder styles of beers to do properly. If the hazy your drinking has yeast sediment in the bottom of the glass/can it was done wrong.
- ch4s3 3y ago
  I could name half a dozen breweries that have had exploding can issues in the past few years. My wife used to work for one of them in NYC. > Otherwise they would be rough, estery, butter bombs from not giving the yeast time to clean themselves up Yeah, that sounds like a lot of trash hasizes people are cranking out these days! Except for "butter bombs", you have to work pretty hard to produce diacetyl. I've done some homebrew club experiments and you can do almost everything wrong and not get that textbook buttery flavor. > If the hazy your drinking has yeast sediment in the bottom of the glass/can it was done wrong. Yeah, I agree it's just not uncommon in my experience.