Category 19: New England/Juicy/Hazy IPA

Straw to deep gold
Low to a very high degree of cloudiness is typical of these beers. 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 low-medium malt aroma and flavor may be present.
Perceived Hop Aroma and Flavor:
Medium-high to very high hop aroma and flavor are present, with attributes typical of hops from any origin.
Fermentation Characteristics:
Low to medium fruity-estery aroma and flavor may be present, but are usually overwhelmed by hop fruitiness. Diacetyl should not be perceived.
Medium-low to medium-high. Perceived silky or full mouthfeel may contribute to the overall flavor profile.
Additional Notes:
Grist may include a small amount of oat, wheat, or other adjuncts to promote haziness. Descriptors such as “juicy” are often used to describe the taste and aroma of hop-derived attributes present in these beers.
Alcohol by Volume:
5.0% – 7.4%
SRM Color: