Hazy IPA

Glassware: Updated pokal
  • USA
  • Ale
  • ABV = 6.0 – 9.0% (Elevated to high)^
  • IBU = 25-60
  • SRM = 3-7

An American IPA with a hazy appearance, fuller body, smooth mouthfeel, and an emphasis on hop flavour over hop bitterness.

Compared to American IPA, Hazy IPA has a fuller body, softer mouthfeel, more fruit-forward late hop expression, more restrained perceived bitterness, and a hazier appearance. Many modern American IPAs are fruity and somewhat hazy; if they have a dry, crisp finish, at most medium body, and high perceived bitterness, they’re better described as American IPAs, not Hazy IPAs.


  • Colour^ = Straw to gold, often with significant haze
  • Clarity = Hazy, often opaque; should not be cloudy or murky. (The opacity can add a ‘shine’ to the beer and make the colour seem darker.)

Key Aromas & Flavours:

  • Malt = Low; neutral, grainy, or lightly bready
  • Hops = High; stone fruit, tropical fruit, citrus or other fruity aromas
  • Yeast = None to moderate; fruity, if present
  • Malt = Low to moderate; neutral, grainy or lightly bready
  • Hops = High to very high; stone fruit, tropical fruit, citrus or other fruity flavours
  • Yeast = None to moderate; fruity, if present
  • Perceived Bitterness^ = Pronounced
  • Balance = Towards the hops, but high ester levels and lower bitterness may give an impression of sweetness
  • Other = Background alcohol flavour optional

Soft, off-dry to medium finish. The hop character in the aftertaste should not be sharp or harsh.


  • Body = Medium to medium-full; smooth
  • Carbonation = Medium
  • Alcohol warmth = Light alcohol warmth optional

Characteristic Ingredients/Processes:

  • Malt = Two-row or pale ale malt
  • Hops = American or New World hop varietals with fruity characteristics
  • Yeast = American ale yeast with a clean or lightly fruity profile
  • Other = Often uses flaked oats or wheat as adjunct grains
  • Process = Heavily dry-hopped, partly during active fermentation, using a variety of hopping doses and temperatures to emphasise depth of hop aroma and flavour over bitterness. Biotransformation of hop oils during fermentation adds to the depth and fruity complexity.

Historical Development:

A modern craft beer style originating in the New England region of the United States as an American IPA variant. Alchemist Heady Topper is believed to be the original inspiration as the style grew in popularity during the 2010s. The style continues to evolve, including a trend towards lower bitterness and using the style as the base for other additions.  Also known as New England IPA or NEIPA.

An emphasis on late hopping, especially dry-hopping, with hops with tropical fruit qualities lends the ‘juicy’ character for which this style is known.   Haziness comes from dry-hopping, not suspended yeast, starch haze, or other techniques.

Commercial Examples:

Other Half Green Diamonds Double IPA, Tree House Julius, Trillium Congress Street

^Sourced from the Cicerone Certification Program’s International Certified Beer Server Syllabus (Version 5.0)
All other information is sourced from the BJCP 2021 Style Guidelines

Discovering Beer is not affiliated with or endorsed by the Cicerone® Certification Program.

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