IPA vs. Hazy IPA
It’s Friday afternoon, and I reach for a beer to celebrate the week. My most recent beer purchase - Funky Buddha Cosmic Journey Hazy IPA. Funky Buddha, because it is local to my area, and I love to support local. IPA, because I love IPAs. Hazy IPA, because I tend to prefer the Hazy IPAs these days over the traditional IPAs. I thought I would dive in and explore the differences.
Let’s start with - What is an IPA?
IPA stands for India Pale Ale, a style of beer known for its strong hop flavor and higher alcohol content. It originated in England during the 18th century and was designed to survive long sea voyages to British colonies, particularly India. Brewers used more hops and higher alcohol levels as preservatives, which led to the distinctively bitter, hoppy taste that defines IPAs.
Now for the differences:
Appearance:
Hazy IPA: As the name suggests, hazy IPAs have a cloudy, opaque appearance. This haziness comes from the use of certain malts, oats, wheat, and dry hopping methods that leave suspended particles in the beer.
IPA: Traditional IPAs tend to be clearer with a more filtered, crisp look. While not as transparent as a lager, they don't have the same cloudiness as hazy IPAs.
Flavor Profile:
Hazy IPA: These tend to be fruit-forward, with a juicy, tropical fruit flavor. Common notes include citrus, mango, pineapple, and peach. The bitterness is often softer and less pronounced compared to traditional IPAs, making them more approachable for people who prefer milder bitterness.
IPA: Standard IPAs are known for their strong hop bitterness, with flavors of pine, resin, and earthy tones. While they can also have fruity or citrus notes, the emphasis is more on the bitterness and hop-forward character.
Mouthfeel:
Hazy IPA: The use of oats and wheat gives hazy IPAs a smooth, creamy mouthfeel, which adds to their drinkability. They often feel fuller in the mouth compared to regular IPAs.
IPA: Regular IPAs typically have a lighter, crisper mouthfeel, with more carbonation. They tend to feel drier, and the bitterness lingers more.
Aroma:
Hazy IPA: The fruity, tropical hop aromas are more prominent, and you’ll often notice citrus or tropical fruit aromas before taking a sip.
IPA: Traditional IPAs will have a stronger resinous, piney, and earthy hop aroma, though citrus and floral aromas can also be present.
Bitterness:
Hazy IPA: Lower perceived bitterness due to the softer hop varieties and the overall brewing process, though they can still be hop-forward.
IPA: More pronounced hop bitterness, sometimes sharp or lingering on the palate, is a defining characteristic.
Brewing Techniques:
Hazy IPA: These are heavily dry-hopped, often at the end of fermentation, to preserve the volatile hop oils responsible for their fruity aromas and flavors. The haze comes from a combination of yeast, hops, and protein from grains like oats and wheat.
IPA: Traditional IPAs also use a lot of hops, but they are added during the boil or early in the brewing process, which extracts more bitterness and less aroma compared to dry hopping.
Summary:
Hazy IPAs are more fruit-forward, less bitter, and have a smoother, creamier mouthfeel, while regular IPAs focus on hop bitterness, a clearer appearance, and a crisp, piney, or earthy flavor.
CHEERS!
Sam Smith | Managing Editor | Aiken, SC
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