Category 7: Juicy or Hazy Strong Pale Ale

Straw to light amber
Very low haze to very high degree of cloudiness. Starch, yeast, hop, protein, and/or other compounds contribute to a wide range of hazy appearances within this category.
Perceived Malt Aroma and Flavor:
Low to medium-low malt aroma and flavor may be present
Perceived Hop Aroma and Flavor:
Medium-high to very high hop aroma and flavor are present, with a wide range of attributes, especially fruity, tropical, juicy, and others.
Fermentation Characteristics:
Medium-low to medium-high fruity esters may be present and can contribute to the perception of sweetness and be complementary to the hop profile. Diacetyl should not be present.
Medium-low to medium-high. A silky or full mouthfeel may contribute to the overall flavor profile.
Additional Notes:
Grist may include oats, wheat, or other adjuncts to promote haziness. Lactose may be used to enhance body and balance. Lactose should not lend to, or overwhelm, the flavor character of these beers. The term ‘juicy’ is frequently used to describe taste and aroma attributes often present in these beers which result from late, often very large, additions of hops. A juicy character is not required, however. Other hop-derived attributes such as citrus, pine, spice, floral or others may be present with or without the presence of juicy attributes. Likewise, the term ‘hazy’ is frequently used to describe the appearance of many examples of these beers. However, some versions may exhibit very low cloudiness. These beers can exhibit astringency and heat (sometimes referred to as ‘hop burn’) as a result of very high hop usage rates and excessive contact time in beer, which can detract from balance and drinkability when present above low levels.
Alcohol by Volume:
SRM Color: