Zero Gravity Duck Duck Juice

Duck Duck Juice is a hazy New England-style IPA from Zero Gravity in Vermont, brewed to 6.2% ABV with a bitterness rating of 40 IBU. That IBU figure is moderate for an IPA, and in a hazy style it matters less than it sounds: the beer is built around hop aroma and a soft body rather than a sharp, resinous bite. Expect a cloudy, golden-to-orange pour with a fruit-forward nose, and the tropical character that this style is known for, such as mango, pineapple, citrus peel and stone fruit, which come from late-addition and dry hops rather than from kettle bitterness. On the palate, styles like this usually have a full, rounded texture from oats or wheat and a low-to-medium malt backbone that stays out of the way. The bitterness registers as a gentle lift at the finish instead of a lingering edge, which is why a 6.2% beer can drink more easily than the number suggests. The hop flavor is the main event, so the beer is best enjoyed fresh. Hazy IPAs lose their aromatics with time, so keep it cold, store it upright, and drink it soon after purchase rather than cellaring it. Serve it well chilled, around 40 to 45°F. Going much colder will mute the fruit, while letting it warm past the mid-40s tends to emphasize sweetness and make the body feel heavy. A tulip or a shaker pint works, but a wide-mouthed IPA glass or tulip is the better choice, since the shape concentrates the hop aromatics at the nose. A gentle pour that leaves some of the yeast and hop haze in the glass will give the fullest flavor. At the table, the fruit and soft bitterness suit spicy food particularly well: Thai green curry, Nashville hot chicken, fish tacos with a lime and chili salsa, or jerk-seasoned pork. The carbonation and hop oils cut through fried and fatty dishes such as wings or a smash burger. For cheese, look to sharp cheddar or a washed-rind option, and it also pairs sensibly with carrot cake or a citrus tart, where the tropical hop notes echo the fruit.