All That Hazy New Eng Ipa

This is a hazy New England IPA from Massachusetts, the style's home region, and it comes as a four-pack. No ABV or IBU is listed for this bottling, so the specifics below describe what the style usually delivers rather than measured numbers for this beer. Expect an opaque, pale-gold to orange-yellow pour with a soft, pillowy body and a low, creamy head. Hazy IPAs are built around late-addition and dry-hopping, which pushes hop aroma and flavor far ahead of bitterness. In this style the aromatics typically run to tropical fruit, such as mango, pineapple and passion fruit, along with orange peel, grapefruit pith and sometimes a resinous, pine-like edge. The malt bill is usually pale malt with oats or wheat for a rounded, almost juice-like texture. Bitterness tends to be restrained and the finish soft, with a lingering hop-oil fruitiness rather than a sharp, dry snap. Typical strength falls somewhere in the mid-6 to 7 percent ABV range, though bottle labeling is the reliable source for this one. Serve it cold but not ice-cold. Around 6 to 8°C (43 to 46°F) lets the hop aromatics open up, while straight-from-the-back-of-the-fridge temperatures mute them. A tulip or a wide-mouthed IPA glass is the right choice, since the bowl and tapered rim concentrate the aroma. A standard pint glass works as well. Pour with a little vigor and leave the yeast and hop sediment at the bottom in play, as it contributes to both the texture and the character of the style. Hazy IPAs are at their best fresh, so drink them promptly and keep them refrigerated. At the table, the juicy, low-bitterness profile suits food with some heat and fat. Think carne asada or fish tacos with lime, Thai green curry, spicy chicken wings, a burger with sharp cheddar, or a stir-fry built on ginger and chili. The fruit-forward hops also stand up to sweeter dishes, including carrot cake with cream cheese frosting, and they pair naturally with soft, creamy cheeses such as brie or fresh goat cheese.