Juicy or Hazy India Pale Ale
North American Origin Ale · Brewers Association 2025
3 SRM7 SRM
- OG
- 1.060 – 1.070
- FG
- 1.008 – 1.020
- ABV
- 6.3 – 7.5 %
- IBU
- 20 – 50
- Color
North American Origin Ale · Brewers Association 2025
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 may sometimes exhibit astringency and/or heat (often 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. Any use of thiolized yeasts, terpene blends or any other advanced hop products should not overwhelm the beer and should be in harmony with overall flavor profile When using these guidelines as the basis for evaluating entries at competitions, competition organizers may choose to create subcategories which reflect the use of colored malts and associated hue and aroma and flavor attributes, or based on types of hops used.
Straw to light amber
Can vary widely from very low haze to very high degree of cloudiness. Starch, yeast, hop, protein or other compounds contribute to a wide range of hazy appearance within this category.
Low to medium-low malt aroma and flavor may be present
High to very high hop aroma and flavor are present, exhibiting a very wide range of attributes, especially fruity, tropical, juicy, and many others.
Low to medium. The impression of bitterness is soft and well-integrated into overall balance and may differ significantly from measured or calculated IBU levels.
Brew to this style
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Medium to medium-high fruity esters are 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 overall flavor profile.
Style guideline data is the work of its respective publishers, reproduced here for reference: BJCP · Brewers Association · Norbrygg · SHBF · Danske Øldommere.