Many of the hoppy beers Hill Farmstead released off the bat had a softly bitter, unfiltered, and highly aromatic quality. Quickly, customers started to realize that haze in beer -- more suspended solids -- could translate to a softer texture and more palatability. Combine that with the guava, melon, mango, and orange marmalade notes of the new hops being released by hop-breeding programs, and the stage was set for NE IPAs.
“You have that second wave of IPA breweries, including us, drinking Heady Topper and Hill Farmstead, but at the same time the hop market was also exploding and that was a big player in what made this new wave of IPA possible,” says Lauren Grimm of Brooklyn-based Grimm Artisanal Ales, which she co-founded in 2013. “There was a shift from hop growers and scientists working to produce hops for bitterness to producing hops for aromatics.”