Electric Jellyfish beer is made in the Marz Community Brewing facility located in the Bridgeport neighborhood on Chicago’s southeast side. Marz Community Brewing is an independent craft brewery founded in 2014 by Marz founder Ed Marszewski and partners Kevin Gudz and Dan McCool.
Electric Jellyfish is Marz’s flagship brew, and has become a local favorite since its inception in 2015. This IPA contains Citra and Galaxy hops for a juicy and tropical flavor, making it a perfect companion for summer days spent near the lakefront.
The beer is can conditioned, an additional step in the brewing process that contributes to a higher quality tasting beer. Electric Jellyfish is distributed in Chicago and surrounding areas, including draft accounts in the Midwest. Cheers!.
What makes a hazy IPA?
A hazy IPA is a type of IPA (India Pale Ale) characterized by its intensely cloudy, opaque appearance and high level of fruit-forward hop flavor. These beers tend to be brewed with a combination of yeast strains, as well as high amounts of dry hopping, both of which contribute to the uniquely intense flavor and hazy appearance.
Hazy IPAs typically feature an increased amount of wheat, oats, and other adjuncts, which contribute to the thick, opaque body and low perceived bitterness compared to the more traditional, West Coast style IPAs.
Hazy IPAs also feature a low level of hop aromatics and flavors, showcasing instead the flavors and aromas of stone fruit and tropical fruit like mango, passionfruit, and pineapple, along with floral, herbal, and citrus flavors.
What’s the difference between a Hazy IPA and an IPA?
Hazy IPAs, also known as New England-style IPA or juicier IPAs, have become increasingly popular in recent years due to their unique flavor profile. These beers are typically characterised by their opaque, hazy appearance, fruit-forward aromas, low bitterness and juicy flavor.
In comparison to a traditional IPA, Hazy IPAs tend to be softer and have a smoother body and a sweeter, fuller mouthfeel. The focus is often on a combination of fresh hop, bright citrus and tropical fruit flavours, rarely accompanied with bitterness.
Meanwhile, a traditional IPA is usually a clear, golden-colored beer that has a moderate to strong hop presence, balanced by a malty body. The focus is on bitter hop and pine notes that blend with the malt character to create a greater complexity in the flavor.
Since traditional IPAs tend to be more heavily hopped, they usually have a stronger hop bitterness than a Hazy IPA.
Why are hazy IPAs so popular?
Hazy IPAs (also known as New England IPAs or NEIPAs) have become increasingly popular in the craft beer world in recent years, and for good reason. Not only do they have an incredibly delicious flavor, but they also bring a unique set of characteristics that appeal to a wide range of beer drinkers.
First and foremost, the flavors and aromas of these beers are incredibly complex and intense because of the high amount of hop oil present. Furthermore, hazy IPAs have significantly lower bitterness and are much softer on the palate compared to the traditional IPA.
The addition of lactose and other unfermentables also adds a creamy, smooth texture and sweetness that is absent in most other styles of beer. Finally, the colloidal haze that these beers are known for, which are created by particles and proteins that form during fermentation, brings a unique visual appeal unmatched by any other type of beer.
All these factors combined make Hazy IPAs extremely popular amongst craft beer enthusiasts.
Why do hazy IPAs taste juicy?
Hazy IPAs possess a juicy aroma and flavor profile due to the high levels of fruity and fluffy hops used in the brewing process. These hops give off a variety of aromas that may include notes of tropical and citrus fruits, as well as a distinct hop character.
The high level of protein in the beer also plays a role in providing a full-bodied texture and a hazy appearance. The combination of the high levels of hops and protein gives the beer a juicy mouthfeel, a fuller body, and a peak of flavor that can linger on the palate.
Additionally, certain yeast strains are used to produce a beer with a soft bitterness that adds to the overall juiciness. To create a completely juicy hazy IPA, brewers may opt to dry hop the beer with an increased amount of hops, which contributes to the bold, juice-like aromas.
Are New England and hazy IPAs the same?
No, New England and hazy IPAs are not the same. New England IPAs have lower bitterness, and tend to be much more hazy, with their appearance and mouthfeel attributed to their high protein and yeast content.
Additionally, New England IPAs have significantly higher levels of hop aroma and flavor, and generally have more tropical fruit-like characteristics. Hazy IPAs on the other hand have some of the same characteristics, but are generally less intense, offering a more well-rounded flavor.
Furthermore, hazy IPAs often contain more particularly hop bitterness and flavors, like pine and zest, whereas New England IPAs can be more subtle and muted. Ultimately, while there is some crossover between the two styles, they are still distinct and offer different experiences.
What does IPA stand for in beer?
IPA stands for India Pale Ale, which is a popular style of beer originating from the United Kingdom in the 19th century. India Pale Ale is noted for its hop-forward character, though a wide range of flavor and bitterness profiles can be found among different examples.
IPA is often associated with the term “craft beer,” as it’s often brewed with more complexity and flavor than typical commercial lagers and pale ales. The term “IPA” is often used as a catch-all for any beer that is brewed with a significant amount of hops, regardless of the actual style.
IPA beer is usually made with a combination of pale malts and hops, often giving the beer a golden-yellow tinge with a fuller body than most other styles. A variety of hops and malt varieties are used to add flavor, aroma, and bitterness to the beer, often resulting in a balance and depth of flavor that’s considered unique to IPA.
What causes haze in beer?
Haze in beer, also known as chill haze, is caused by the presence of proteins, polyphenols, and other colloidal material suspended in solution. Factors such as the beer’s pH, temperature, and active yeast can all affect the proteins in beer and cause haze.
Haze is usually caused by protein-tannin bonds, which occur when proteins and polyphenols bind together. Common proteins which are known to cause chill haze include alpha- and beta-colloids, polysaccharides, and prolamines.
Polyphenols are molecules with phenolic functional groups, which are known to bond easily with proteins.
The presence of excess proteins and polyphenols can lead to the formation of chill haze, and can be caused by a number of reasons. The most common causes include improper boiling, improper fining and chilling, and too much trub present in the beer.
Improperly boiled wort can cause oxydized proteins to be carried over into the wort and later on into the finished beer. Poorly chilled wort can cause the proteins to precipitate out of solution, leading to chill haze.
Improper fining can also cause this, as fining agents such as Irish Moss and Whirlfloc remove proteins from the wort, and if added too early, can cause some proteins to be redissolved and carried over into the finished beer.
Lastly, too much trub present in the beer can also cause chill haze, due to the proteins and polyphenols present in the trub, which carry over into the finished beer.
In order to prevent haze in beer, a brewer should aim to employ proper brewing techniques. The wort should be boiled long and vigorously, to allow for oxidation, and then immediately cooled using a wort chiller.
Finings such as Irish Moss and Whirlfloc should be added during the last few minutes of the boil, and trub should be allowed to settle and be skimmed off before fermentation begins. Additionally, proper yeast selection and fermentation practices should be employed.
Proper sanitation of equipment should also be followed in order to prevent contamination, which could also result in haze. Haze in beer can give the beer an undesired, cloudy appearance, and can be caused by several different factors.
In order to obtain a beer free of haze and particulate matter, a brewer should employ proper brewing techniques, and use high quality ingredients.
Is a Hazy IPA unfiltered?
A Hazy IPA, sometimes referred to as a New England IPA, is generally an unfiltered beer style. The beer is brewed to be a very opaque; almost milky looking beer with a bright orange hue. In terms of flavor, it typically has a very citrusy, tropical, and sometimes stonefruit flavor that is further enhanced by dry hopping.
The lack of filtration leaves the beer with a much higher quality, fuller flavor profile as compared to other IPAs. While some brewers do filter their Hazy IPAs for clarity, most brewers opt to not filter the beer as it will result in the loss of some of the desired flavors and aromas.
How do you make Hazy New England IPA?
Making a Hazy New England IPA is quite simple. By following these few simple steps you can make a delicious Hazy New England IPA in no time.
First, start off by purchasing the ingredients that are used in making a Hazy New England IPA, including: malt, hops, yeast, and water. Depending on whether you’d like to use extract or grain, pick up the amount specified for the recipe you’d like to follow.
Next, get your grain ready for mash-in. If you’re using extract, weigh out the required amount and prepare for a boil. Boil your wort for about 60 minutes, adding your hops at the appropriate measurements as indicated by the recipe.
Once the boil has concluded, cool the wort with a wort chiller to approximately 68 degrees Fahrenheit. After that, transfer the wort to a fermenter and add the appropriate amount of yeast.
Let the yeast do its work and ferment the beer for 2 to 3 weeks, depending on the recipe. Be sure to maintain the ideal temperature range specific to the yeast strain you used.
At the end of fermentation, transfer your beer to a keg, carbonate, and let it condition for two to three days before serving.
Enjoy your freshly brewed Hazy New England IPA!
Is New England IPA the same as Hazy IPA?
No, New England IPA and Hazy IPA are actually two distinctly different styles of beer. New England IPAs are known for their hazy, unfiltered appearance. They have a juicy, tropical hop character, a low bitterness, and a thicker, creamier mouthfeel.
Hazy IPAs, on the other hand, are much more hop-forward and have a noticeably more bitter finish. They have a lighter and more intense haze than New England IPAs and a dryer, more crisp finish. Ultimately, both styles of beer are quite similar, with the main difference being the hop character and the texture.
Do jellyfish actually shock you?
No, jellyfish do not actually “shock” you when they sting you. Instead, jellyfish deliver a venomous sting from the tiny microscopic cells, or nematocysts, located on the tentacles to their prey and predators.
When the predators or prey touch the tentacles, the nematocysts discharge a poison that causes varying levels of pain and irritation. This sensation is often compared to being “shocked,” but jellyfish do not actually produce electricity.
Do jellyfish have hearts?
No, jellyfish do not have hearts. They are invertebrate creatures, meaning they lack a backbone, and their circulatory system is simple and unlike that of a vertebrate. They have diffuse nerve nets instead of a central nervous system which is why they lack a heart.
However, their circulatory system does bring oxygenated water in and out of their body through canals. This system helps jellyfish move and distribute nutrients throughout their body. In addition, some jellyfish have an endostyle, an organ that helps filter food and pushes it towards their digestive system, but it is not considered a ‘heart’.
Can jellyfish sting when dead?
No, jellyfish cannot sting when dead. In order for jellyfish to sting, they must possess live nematocysts, which are microscopic capsules containing venomous toxins. Once a jellyfish dies, its nematocysts lose their ability to sting.
This is why it is generally safe to touch dead jellyfish, as long as you do not touch any of the tentacles. While jellyfish may not be able to sting when dead, their tentacles may still contain enough residual venom to cause an injury.
Therefore, it is important to be cautious when handling dead jellyfish.
What happens when a jellyfish stings you?
When a jellyfish stings you, you may experience immediate pain, followed by redness, swelling, and itching. Other symptoms may include nausea, dizziness, weakness, and muscle cramps. In some cases, a jellyfish sting may even cause an allergic reaction.
Depending on the type of jellyfish, the sting may cause a rash that can last for days or even weeks. For some people, the pain associated with a jellyfish sting can be more intense than a bee sting. If you have been stung by a jellyfish, it is important to immediately seek medical attention since some jellyfish species can be very dangerous.
In most cases, the best immediate treatment for a jellyfish sting is to rinse the affected area with saltwater and apply a vinegar solution or cold compress to the affected area. If available, a purpose-made topical anesthetic jellyfish sting remedy can be applied for immediate pain relief.
Do not use any fresh water or alcohol to treat a jellyfish sting as this can cause the tentacles to release additional venom. Additionally, a heat pack or hot water should not be used as this may worsen the sting.
Though most jellyfish stings are not life threatening, seeking medical treatment can ensure that you receive the best care for your specific sting type. The doctor may provide additional treatments to reduce the swelling and itching associated with the sting and may also recommend a course of antibiotics to prevent infection.
Knowing the symptoms and treatments associated with jellyfish stings can help you determine the best course of action if you ever find yourself in the unfortunate situation of having been stung.
How does it feel to get stung by a jellyfish?
Getting stung by a jellyfish can be incredibly painful and uncomfortable. Most jellyfish stings cause a burning or itching sensation and can result in swelling, redness, and discoloration of the affected area.
Depending on the type of jellyfish, the sting can cause small, raised welts that may itch severely. Other jellyfish can cause more serious reactions such as respiratory distress, shock, and paralysis.
Most jellyfish stings can be treated effectively with topical medications such as topical hydrocortisone, antihistamines, or topical antibiotics. Occasionally, a person may need to seek medical attention to rule out a more serious reaction.
Can you get stung by a jellyfish and not feel it?
Yes, it is possible to get stung by a jellyfish and not feel it. This can happen if the sting is mild or if the jellyfish’s tentacles do not come into contact with the skin. A person might not even realize that a jellyfish has stung them until the effects of the sting start to appear, usually as a minor irritation or rash.
The intensity of the sting from a jellyfish is highly variable, so it is possible to get stung and not feel a thing. It is even more common for a person to experience a mild sting from a jellyfish, as jellyfish venom has a wide range of toxicity.
Furthermore, if the jellyfish does not inject its venom, then no reaction will occur.
What does a jellyfish bite feel like?
A jellyfish bite usually causes a stinging sensation as the jellyfish injects venom into the skin. However, the sensation can vary depending on the type of jellyfish and the area of the body affected.
The sting from a jellyfish sting can be anything from a mild, localized tingling to a sharp, intense pain sensation. In some cases, the pain can radiate away from the affected area and cause a burning sensation that may last for hours.
In extreme cases, the sting can cause an allergic reaction, causing difficulty breathing, tightness in the chest, difficulty swallowing, and collapsing. There may also be redness and swelling at the site of the sting, as well as intense itching or throbbing in the area.
