Beer · Light & sessionable
Hazy IPA
Juicy, cloudy, tropical — the IPA that traded bite for body.
How to order it: Citra and Mosaic hops, pillowy texture. Drink fresh, always.
Flavor profile
The proper serve
- Pour into a tulip or teku glass
- Serve at 45–50°F
- Drink within weeks of canning
- Check the canned-on date
- Pairs: spicy food, fried chicken
The story
The style now called Hazy or New England IPA traces its cult to Vermont, where The Alchemist's Heady Topper — an unfiltered, aggressively aromatic double IPA sold in silver cans — became the most traded beer in America in the early 2010s. Brewers like Hill Farmstead and Tree House refined the template: massive late and dry hopping, soft water, suspended yeast and protein, bitterness dialed down to let tropical juice do the talking. Purists called it murky lawn-clipping soup; customers called in sick to stand in line. The Brewers Association formally recognized the style in 2018, by which point it had already conquered tap lists nationwide. The haze won. The haze, in fact, routed.
Adjacent pours