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New England IPA
A hazy, soft-textured IPA loaded with late and dry-hopped tropical and stone fruit aroma and low perceived bitterness.
About the New England IPA style
The New England or hazy IPA emerged in the 2010s from brewers in Vermont and the wider northeast United States who chased hop flavour and aroma while dialling back the sharp bitterness of the West Coast style. The result is a beer that looks opaque orange and tastes of tropical juice.
The haze comes from a high proportion of wheat and oats, a fruity ale yeast, and heavy dry hopping during active fermentation, which drives biotransformation of hop compounds. The style spread worldwide and became one of the most requested beers in modern craft brewing.
Grain, hops and yeast
Malt and grain: Pale malt with a large proportion of wheat and oats for body and the signature soft, hazy mouthfeel.
Hop character: Massive late and dry-hop charges of fruit-forward hops such as Citra, Mosaic and Galaxy, aiming for juice and aroma over hard bitterness.
Yeast and fermentation: An expressive English-derived ale yeast (such as a Vermont or London strain) that leaves fruity esters and a fuller body.
A typical New England IPA runs 6 to 7.5% alcohol by volume, with a bitterness of about 25 to 60 IBU and a colour of 3 to 7 SRM. It is traditionally served in a tulip or teku. These figures describe the usual range for the style; a given example may sit a little outside them.
Yeast and fermentation notes
This style depends on the yeast. A fruity English-derived ale strain fermented warm builds the ester profile, and dry hopping during active fermentation lets the yeast biotransform hop compounds into extra fruit aroma. Keep oxygen away after fermentation, as this beer is very prone to oxidation.
Serving in brief
A hazy IPA is at its best fresh and cold-conditioned only briefly, because its soft hop aroma drops away within weeks. Serve it around 7 degrees Celsius; on a kegging setup, purge the keg of oxygen and serve it young, since oxygen pickup turns the bright juice character muddy and brown.
Classic examples
Well-known commercial examples of the style include The Alchemist Heady Topper, Tree House Julius and Other Half Green. Tasting a benchmark example is the best way to understand what a style should be before brewing your own.
| Vital statistic | Typical range |
|---|---|
| Origin | United States (New England) |
| Strength (ABV) | 6 to 7.5% |
| Bitterness (IBU) | 25 to 60 |
| Colour (SRM) | 3 to 7 |
| Traditional glass | Tulip or teku |
Typical published ranges. Individual examples vary.
Pick the yeast for a New England IPA
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Sources: BJCP Beer Style Guidelines