Hazy Ipas: Unfiltered, Juicy, And Delicious

Hazy IPAs, also known as New England IPAs or Northeast IPAs, are a type of unfiltered and unrefined American India Pale Ale. They are usually heavily dry-hopped and have low bitterness, giving them a juicier, fruitier flavour than traditional IPAs. The haze in hazy IPAs is caused by the high amount of protein and yeast in the beer, as well as the use of wheat and oats, which creates a cloudy appearance. Hazy IPAs have become popular due to their drinkability and unique flavour profile compared to traditional IPAs.

Hazy IPAs are unfiltered and unrefined

Hazy IPAs, also known as New England IPAs or Northeast IPAs, are a type of unfiltered and unrefined American India Pale Ale. They are characterised by a cloudy appearance, a result of the filtration step in the brewing process being skipped. This leaves behind extra goodness from the grain and hops, as well as any fruit added during the brewing process.

The haziness in a Hazy IPA is intentional and carefully crafted. It is achieved through a combination of factors, including dry-hopping, proteins and polyphenols, an unfiltered process, and the use of specific types of yeast.

Dry-hopping, or late edition hopping, involves adding hops either very late in fermentation or after it has concluded. Brewers use hops high in tropical and fruity aromas to counteract the bitter taste typically associated with IPAs. The dry-hopping method helps to retain these flavours, and the late addition of hops contributes to the cloudiness of the beer.

Proteins and polyphenols also play a role in creating the haze. Proteins are derived from the malts used, such as oats and wheat, while polyphenols are the aromatic chemical compounds found in fruits and plants. When proteins and polyphenols come together, they bind and create a "colloidal haze" that is opaque and not water-soluble.

Hazy IPAs are left unfiltered, which contributes to their unique qualities. However, simply skipping the filtration step does not guarantee a great-tasting beer with a consistent, uniform haze. Brewers must carefully balance the right ingredients and processes to achieve the desired hazy effect.

The type of yeast selected by the brewer also impacts the haze. Some yeasts will flocculate or clump together and sink to the bottom, while others will remain more suspended throughout the liquid. A yeast with a low flocculation quality will result in a hazier final product.

The combination of these factors results in the distinctive haze of Hazy IPAs, which has become a popular style of craft beer.

They have a low bitterness

Hazy IPAs, also known as New England IPAs, are known for their low bitterness. This is achieved through a combination of factors, including the use of specific ingredients and brewing techniques.

One key factor contributing to the low bitterness in hazy IPAs is the timing of hop addition during the brewing process. Brewers often employ a technique called "dry-hopping" or "late edition hopping", where hops are added late in the fermentation process or even after fermentation is complete. This helps to retain the fruity and tropical aromas of the hops, resulting in a beer with a strong fruit flavour and a lower bitterness level.

Additionally, the type of hops used also plays a role in reducing bitterness. Hazy IPAs typically use hops that are high in tropical and fruity aroma compounds, such as Galaxy, Citra, Simcoe, Azacca, Chinook and Ekuanot. These hops contribute to the characteristic fruit flavours of hazy IPAs while keeping bitterness at bay.

The malt bill, or the types of malt used in the brewing process, also influences the bitterness level. Hazy IPAs often include malts with higher protein levels, such as oat or wheat malts, which contribute to the cloudy appearance and smooth mouthfeel. Lactose, a sugar derived from milk, is sometimes added to create a smoother and creamier mouthfeel, further reducing the perceived bitterness.

The yeast strain selected for hazy IPAs can also impact bitterness. Brewers often choose yeast strains with low to moderate flocculation qualities, meaning they remain more suspended in the liquid instead of clumping together and sinking to the bottom. This contributes to the haze and can also affect the overall bitterness level.

It's important to note that the perception of bitterness in a beer is complex and can be influenced by various factors. The Beer Judge Certification Program (BJCP) and the Brewers Association (BA) provide guidelines for the bitterness levels in different styles of beer, including hazy IPAs. However, these measurements may not always align with the perceived bitterness by drinkers. Factors such as alcohol content, malt profile, and residual sugars can also affect how bitter a beer tastes to the average drinker.

They are heavily dry-hopped

Hazy IPAs, also known as New England IPAs, are heavily dry-hopped beers. Dry hopping is the process of adding hops during or right after primary fermentation. Hazy IPAs are characterised by their cloudy appearance, which is a result of the heavy dry hopping.

The dry hopping process adds aroma and flavour to the beer without imparting any bitterness. This is because hops contain compounds called alpha acids, which, when heated during a boil, undergo isomerisation and provide hop bitterness. However, dry hopping preserves the delicate volatile oils that produce flavour and aroma, as these oils do not survive a boil.

The haze in a hazy IPA is caused by the combination of proteins and polyphenols in the beer. Proteins are derived from the malts used, such as oats and wheat, while polyphenols are the aromatic chemical compounds found in fruits and plants. When proteins and polyphenols come together, they bind and create a haze that is not water-soluble, resulting in the cloudy appearance of hazy IPAs.

The type and amount of hops used in dry hopping can affect the haze and flavour of the beer. For example, using pellet hops instead of whole leaf hops can be more convenient and result in a higher yield. Additionally, choosing the right hops for dry hopping is important, as the beer's flavour profile and characteristics should dictate the types of hops used. While there are no wrong hops to choose from, it is generally recommended to stick with aroma-forward hops for hazy IPAs.

The timing of dry hopping can also impact the haze and flavour. For example, the newest trend in hazy IPAs is dry hopping during active fermentation, which is believed to enhance the flavours and aromas through chemical reactions between the yeast and hops. This technique is known as biotransformation and can lead to different tropical flavours in the beer.

Overall, the heavy dry hopping in hazy IPAs contributes to their unique appearance, flavour, and aroma, making them a popular style of craft beer.

Hazy IPAs are also known as New England IPAs

Hazy IPAs, also known as New England IPAs (NEIPAs), are a type of unfiltered and unrefined American India Pale Ale. They are characterised by their cloudy, opaque, or hazy appearance, which is caused by the high amount of protein and yeast in the beer. This haze is the result of the dry-hopping process, where hops are added after fermentation, as well as the use of wheat and oats, which have more protein.

The hazy IPA was created by John Kimmich at the Vermont brewery, The Alchemist, in 2003. His "Heady Topper" is recognised as the original hazy IPA. Since then, the style has become incredibly popular, with breweries across the United States crafting their own versions.

Hazy IPAs have a lower bitterness compared to other IPAs due to the dry-hopping process and the use of certain malts and hops. This results in a thick, satisfying mouthfeel and strong aromatic tropical notes of citrus or fruit. The fruity hops give Hazy IPAs a memorable flavour, often described as "juicy" and "citrusy".

The haze in a Hazy IPA is not only intentional but also highly sought after. While traditionally, a cloudy beer would indicate a problem with the brew, such as bacterial growth, the haziness in a Hazy IPA is carefully crafted to achieve the desired qualities. The unfiltered process and specific ingredients, such as wheat, oats, and barley, contribute to the unique appearance and taste of this style of beer.

Hazy IPAs have become a favourite among craft beer enthusiasts and IPA lovers due to their refreshing and fruity flavours, smooth mouthfeel, and lower bitterness. The popularity of this style has led to its widespread availability, making it accessible to beer drinkers across the country.

They have a juicier, fruitier flavour

Hazy IPAs are known for their juicy, fruitier flavour. This is achieved through a few different methods. Firstly, the dry-hopping technique, where hops are added during or after fermentation, helps to retain the fruity and tropical aromas of the hops. Hazy IPAs also tend to use hops that are high in tropical and fruity aroma compounds, such as Citra, Mosaic, Galaxy, and Azacca.

The unfiltered nature of hazy IPAs also contributes to their juicier, fruitier flavour. By skipping the filtration step, brewers are able to leave behind extra goodness from the grain and hops, which adds to the overall flavour profile of the beer. Additionally, the haziness gives the beer a thicker, more satisfying mouthfeel, which can enhance the perception of juiciness.

The specific types of yeast used in hazy IPAs can also contribute to their fruity flavour. Different yeasts react differently after fermentation, with some yeasts remaining more suspended throughout the liquid, which can affect the haze and overall taste of the beer.

The combination of these factors results in a hazy IPA with a lower perceived bitterness and a juicier, fruitier flavour profile. This makes hazy IPAs more accessible to those who may usually stray away from the typically bitter IPAs.

Frequently asked questions