A Hazy IPA is a hazy pale beer, with intense fruit flavours and aromas, a smooth body and a silky mouthfeel. With less perceived bitterness than traditional IPAs, but more than NEIPAs.
The emphasis on late hop additions, especially dry hopping, with hops that have tropical-fruit qualities, gives the "juicy" character for which this style is known.
So, is a Hazy the same as a NEIPA?
According to the BJCP, yes. Both are characterised by opacity and an intensely fruity flavour profile. However Hazies are usually more bitter, as they do not focus on eliminating bitterness, while maintaining the rest of the NEIPA characteristics (focused more on a smooth balance of flavours and less intense bitterness). Hazy IPA tends to have a more robust body and an even creamier texture than NEIPA.
The Hazy IPA and the New England IPA (NEIPA) are actually very similar, and the terms are often used interchangeably, but there are some subtle differences worth noting:
Origin of the term
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NEIPA refers specifically to the region of origin, New England, where this style emerged.
- Hazy IPA is a more generic term that describes the beer's hazy appearance.
Flavour profile
- NEIPA tends to have a more fruity and juicy flavour profile, with intense tropical and citrus fruit notes and often a silkier mouthfeel.
- Hazy IPA, although also fruity and hazy, can have a broader range of flavours. Some versions may focus on herbal or floral notes, or even have a slightly more marked bitterness compared with softer NEIPAs.
Bitterness
- NEIPA usually has very low bitterness, almost imperceptible, making it a very accessible IPA for those who prefer less bitter beers.
- Hazy IPA can have a more variable bitterness level. Some versions keep bitterness low, but others, depending on the brewer, may have a little more bitterness compared with classic NEIPA.
Hop technique
- NEIPA places strong emphasis on late-hopping (adding hops at the end of the boil) and dry-hopping (cold-side hop additions), maximising aroma and reducing bitterness.
- Hazy IPA also uses these techniques, but may include more diversity in the process, and some versions may be more experimental in hop use.
Appearance and texture
- NEIPA usually has a more silky and creamy texture, thanks to the use of oats and wheat, which gives it a softer mouthfeel.
- Hazy IPA, although also hazy, may not be as dense or creamy as NEIPA, depending on the recipe. Some brewers choose a slightly lighter mouthfeel.
Why is it "hazy"?
Unlike traditional IPAs, which are usually clear and transparent, Hazy IPAs have a hazy appearance due to suspended proteins, yeast and hops in the beer. This haze is not only visual, but also affects texture, making the beer silkier and less bitter. This is partly due to the use of oats and wheat in the recipe, which add body and contribute to the characteristic haze.
Focused on fruity aromas and flavours
One of the most outstanding characteristics of Hazy IPAs is their aromatic and flavour profile, dominated by tropical fruits such as mango, pineapple, passion fruit and citrus. This is achieved through techniques such as dry-hopping (cold-side hop addition), maximising aromas without adding excessive bitterness. As a result, Hazy IPAs are much more accessible for those seeking a smooth, fruity beer without the traditional bitterness of IPAs.
An IPA for every palate
Despite their aromatic intensity, Hazy IPAs tend to be softer on the palate than West Coast IPAs, making them attractive to a broader audience. This softness, combined with the fruity profile and reduced bitterness, has been key to their popularity, attracting both lovers of hoppy beers and those looking for something smoother.
