Juicy or Hazy India Pale Ale

Catalogado em 9 edições (2018 a 2026) · presente no BA 2026

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 flavor 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. Versions of this style brewed with non-traditional yeasts, fruits, spices, or other flavorings are categorized as 11 Experimental India Pale Ales. Versions of this style brewed with darker malts may be categorized as Experimental India Pale Ales, or possibly as American-Style Black Ale.