Paranoia Hazy Hoppy Hippo Beer - 5.6 vol%

[Trappist]

Hi,
A new beer has been introduced lately by brewery Huyghe!



Paranoia Hazy Hoppy Hippo Beer - 5.6 vol%
A refreshing IPA this is.
Huyghe is following the IPA trend, and also the beautiful designed cans, which seems to pop-up everywhere.



The paranoia hippo image is quite similar to their famous pink elephant theme, from their successful Delirium beers.
Remarkable concepts really 



Folks, this is another hazy IPA! Citric hoppy, not strong in alcohol (5.6), and very refreshing.
All together a delicious thirst-quenching beer for hotter summertime weather.
The citric hops gives it that "grapefruit similar" sensation. Not really a surprise when trying an IPA ofcourse.



It is a light beer, and easily asks for another try 

Huyghe has done a wonderful job IMHO.
The IPA is like the real thing, the concept simply is marvelous!

Cheers,
Filip

[Viv]

Hi Filip,

I feel disappointed when Belgian brewers ( feel the need to ) follow global trends.
Their unique place in the global market will diminish if they just follow "the latest trends
and fashions".

Come on guys, stick to your own niche(s), and just do them well!!! There's enough
Stouts and IPAs being produced worldwide without the need to join in! Anyway the
tickers will move on to the "next big things" soon enough anyway!

Cheers!


Viv

[Trappist]

Their unique place in the global market will diminish if they just follow "the latest trends
and fashions".

Hi Viv, I couldn't say it better than you.
I'm completely on the same line here.
Belgium needs to be very carefull when copying new beer trends from abroad.
They do a great job in that, but it should be the way round with foreign countries copying Belgian style beers.
This has happened already alot, but frankly, they do have difficulties doing that. Lambic is only one example.
Copying IPA's or Russian Imperial Stouts is quite an easy task. If you have the recipe, you'll have that beer.
That's a completely different story with Belgian beers. Even if you have the recipe, the outcome will not be the same.
That's because unique water, and unique yeasts are involved, tied to the unique Belgian environment. Call it the "terroir"

Cheers,
Filip