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The Hazy IPA was "invented" in Vermont. This brew uses 10% caramel malt, and 1 % chocolate malt to impart a touch of malt sweetness to the juicy goodness of the hop trio.
The new kid on the block!. This IPA opens the IPA category to the non-hopheads as the perceived bitterness is so low and instead allows the fruity/estery character of the hop to shine. Low to very high degree of cloudiness is typical of these beers, introducing to beer lovers to the idea that their beer CAN be cloudy, SHOULD be cloudy and it’s OK to be cloudy. Starch, yeast, hop, protein and/or other compounds contribute to a wide range of hazy appearance within this category. Low to low-medium malt aroma and flavor may be present. Grist may include a small amount of oat, wheat or other adjuncts to promote haziness. This flavorful take on the IPA, appeals to both the standard IPA consumer as well as those consumers just dipping their toe into the craft world, particularly the IPA craft world. Descriptors such as “juicy” are often used to describe the taste and aroma hop-derived attributes present in these beers.