Craft beer enthusiasts have always relished a good debate, and the Hazy IPA has certainly stirred the pot. This hazy, juicy creation has transitioned from a controversial newcomer to an officially recognised style, sparking passionate discussions among brewers and drinkers alike.
From Rebel to Royalty: A Hazy Journey
Once considered a brewing anomaly known by many names such as New England IPA, NEIPA, East Coast and Juicy IPA, This category has slowly refined itself over the last 5 or so years. In 2021, the Beer Judge Certification Program (BJCP) officially added it to its guidelines, cementing its status as a distinct style. This recognition marks a significant milestone in craft beer evolution.
What Sets Hazies Apart?
Hop-Forward Flavour Profile: These showcase hops in a unique way that has changed the way hoppy beers showcase hops. Unlike traditional American IPAs that lean towards citrus and pine notes, Hazies embrace fruit-forward new world hop varieties. Galaxy, Ella, Mosaic, Citra, and Nectaron are star players, bringing a tropical and citrus punch to the pint. This has caused a general shift in the IPA style to become less bitter and more fruit-forward.
Innovative Brewing Techniques
The hazy magic happens in the whirlpool/ Hopstand and dry-hopping stages. Brewers use whirlpool hopping, adding generous hop quantities after the boil. This method imparts a big flavour and aroma without the large amount of bitterness often associated with IPAs. This is then backed up with large amounts of hops added to the dry hop to freshen up the characteristics of the hoppy fruit.
Yeast Selection
This style typically features English yeast strains that are less flocculent and more fruity than their American counterparts. However, in the last few years many of the yeast labs have released specific yeast strains for Hazies. This contributes to both the signature hazy appearance and the distinct flavour profile.
Malt Bill Makeover
While Classic American IPAs often include some darker specialty malts. This style is trying to emulate full pulp fruit juice and thus relies on unmalted barley, wheat and oats. These grains provide proteins that enhance the beer's body and contribute to its characteristic haziness.
Water Chemistry Wizardry
The water profile plays a crucial role in achieving the 'pillowy' mouthfeel that fans adore. Brewers adjust the sulphate-to-chloride ratio to favour the chloride, enhancing the perceived sweetness and creating a softer, juicier texture.
Crafting The Recipe
According to the BJCP guidelines, here's what defines a top-notch Hazy:
- Appearance: Ranging from hazy to opaque, often described as 'juicy'
- Aroma: Intense hop aroma, dominated by tropical fruit, stone fruit, and citrus notes
- Flavour: High hop flavour with low to medium bitterness and a fruit juice-like quality
- Mouthfeel: Smooth, full-bodied, and 'pillowy' with medium to medium-high carbonation
The Ongoing Conversation
While the debate over the legitimacy of this IPA has been settled, discussions continue about their impact on the craft beer scene. Some traditionalists argue that the style's popularity has overshadowed other IPA variants, while supporters celebrate its style's drinkability.
Regardless of where you stand, there's no denying the Hazies' influence and even helping to create newer styles like the Cold IPA. It's pushed brewers to rethink hop usage, yeast selection, and even water chemistry. The style's official recognition is a testament to craft brewing's dynamic nature and the industry's willingness to embrace change.
Ready to get brewing? Check out our Hazy IPA (all-grain and extract) Kits here.
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