The Hazy World of Destihl’s IPAs

If you're a enthusiast, chances are you've come across the term “hazy ” or “New England IPA” in recent years. These beers have gained popularity for their unique appearance and flavor profile. One such hazy IPA that has garnered attention is Destihl Looks Like Haze. But what exactly makes this beer hazy?

The hazy appearance of beers like Destihl Looks Like Haze is primarily due to the presence of grain proteins. Unlike traditional clear beers, hazy IPAs are brewed with grains that have a higher protein content, such as oats and wheat. In fact, more than half of the beer's composition in a typical hazy IPA recipe can consist of these protein-rich grains.

During the process, these grains release proteins that remain suspended in the beer, creating a cloudy or hazy appearance. This is in stark contrast to the clear appearance of most other beer styles. The proteins act as tiny particles that scatter light, resulting in the characteristic haze.

But what purpose do these proteins serve besides giving the beer its cloudy appearance? Well, they play a crucial role in enhancing the flavor and aroma of hazy IPAs. The proteins interact with hop compounds, resulting in a stronger tropical fruit flavor and aroma profile. This is what sets hazy IPAs apart from their clearer counterparts.

It's important to note that the haze in hazy IPAs is not a fault or a sign of poor brewing practices. On the contrary, it is intentionally sought after by brewers to create a unique and appealing beer style. The haziness is a defining characteristic of these beers and is often associated with their juicier and fruitier flavor profiles.

In addition to the protein-driven haze, hazy IPAs, including Destihl Looks Like Haze, may also contain sediment. This sediment is typically made up of or proteins that are produced during the brewing process or created through bottle conditioning. It is another element that contributes to the overall appearance and mouthfeel of hazy IPAs.

So, the next time you come across a hazy IPA like Destihl Looks Like Haze, embrace the cloudiness and appreciate the complex flavors and aromas it offers. Remember, the haze is a result of intentional brewing techniques and adds to the unique experience of enjoying a hazy IPA. Cheers!

How Do You Know If An IPA Is Hazy?

To determine if an IPA is hazy, there are a few key indicators to look out for:

1. Visual Appearance: Hazy IPAs typically have a cloudy or murky appearance, unlike clear or transparent beers. The haziness can range from a slight opacity to a more pronounced turbidity, obscuring the beer's clarity.

2. Texture: Hazy IPAs often possess a fuller and creamier mouthfeel compared to their clear counterparts. The suspended particles in the beer contribute to this texture and can give it a smoother, silkier sensation on the palate.

3. Aromatics: Hazy IPAs tend to have intense and vibrant aromas, often showcasing a bouquet of hop-derived scents. These aromatics can range from tropical fruit notes like mango, pineapple, and passionfruit to citrusy, floral, or even resinous aromas.

4. Flavor Profile: Hazy IPAs typically exhibit a juicy and fruity flavor profile, with a focus on hop flavors rather than bitterness. The haze can enhance the perception of hop flavors, resulting in a more intense and complex taste experience. Expect a burst of tropical and citrus fruits, often accompanied by a low to moderate bitterness.

It's worth noting that not all IPAs are hazy, and not all hazy beers are IPAs. The haze in IPAs is intentional and is achieved through various brewing techniques, such as using specific yeast strains, adding wheat or oats to the bill, or employing dry-hopping methods. If a beer is labeled as a hazy IPA, you can be reasonably confident that it will exhibit the aforementioned characteristics.

destihl looks like haze

What Makes A Beer Look Hazy?

Hazy appearance in beer is primarily caused by the presence of suspended particles, such as proteins, yeast, and hop compounds, that scatter light and create a cloudy or turbid appearance. Here are the key factors contributing to the haziness in beer:

1. Proteins: Beers brewed with grains high in protein content, like oats and wheat, tend to be hazier. These proteins can form complexes with polyphenols and other compounds, creating haze particles.

2. Yeast: Some yeast strains used in brewing, particularly those classified as “hazy” or “New England” yeast, contribute to the haze by remaining in suspension rather than settling out. These yeasts often produce fruity and estery flavors, adding to the character of hazy beers.

3. Hop Compounds: Hop oils and resins contain hydrophobic compounds, such as polyphenols, which can contribute to haze formation. Dry-hopping, a process where are added during or after fermentation, can increase the presence of these compounds and contribute to hazy appearance.

4. Starches: Unconverted starches from grains can also contribute to haze. In some cases, incomplete conversion of starches during brewing can result in residual haze.

5. Cold Temperature: Lower temperatures can cause certain compounds to precipitate and contribute to haze. When hazy beers are chilled, some of the suspended particles might settle, leading to a clearer appearance.

It's important to note that haze in beer is not necessarily a flaw but rather a desired characteristic in some beer styles, such as Hazy IPAs and Belgian Witbiers. These styles often emphasize the aroma, flavor, and mouthfeel associated with haze. However, if clarity is desired, various techniques like fining agents, filtration, or extended cold conditioning can be employed to reduce haze and achieve a clear beer.

What Creates A Hazy IPA?

A Hazy IPA is created through a specific brewing process that involves adding a secondary fermentation step to the production of regular IPA beers. This additional fermentation process imparts a distinct cloudiness to the beer, resulting in its hazy appearance.

To create a Hazy IPA, brewers typically follow a similar brewing process as that of a regular IPA, but with a few key differences. Here are the steps involved in creating a Hazy IPA:

1. Mashing: The first step is mashing, where the brewer mixes malted grains with hot to extract sugars. This mixture is then heated at specific temperatures to activate enzymes that convert the starches in the grains into fermentable sugars.

2. Boiling: After mashing, the liquid, known as wort, is boiled. During this process, hops are added to impart bitterness, flavor, and aroma to the beer. Hazy IPAs often use hops with tropical fruit flavors to enhance the overall taste profile.

3. Fermentation: Once the wort has been boiled, it is cooled and transferred to a fermentation vessel. At this stage, yeast is added, which consumes the sugars in the wort and converts them into and carbon dioxide. In the case of Hazy IPAs, a specific strain of yeast is often used to enhance the fruity flavors and aromas.

4. Secondary Fermentation: This is where the brewing process for Hazy IPAs differs from regular IPAs. After the initial fermentation, the beer is transferred to another vessel for a secondary fermentation. This step allows for the yeast to further develop flavors and aromas, resulting in a more pronounced tropical fruit character.

5. Dry Hopping: To enhance the hoppy aromas, Hazy IPAs are often dry hopped during the secondary fermentation. Dry hopping involves adding additional hops directly to the beer, typically in the form of pellets or whole cones. This process allows the hops to infuse their flavors and aromas without adding excessive bitterness.

6. Conditioning: After the secondary fermentation and dry hopping, the beer is conditioned to achieve optimal carbonation and flavor integration. This involves storing the beer at a controlled temperature for a certain period, allowing any remaining sediment to settle and the flavors to meld together.

The combination of the secondary fermentation, dry hopping, and conditioning processes gives Hazy IPAs their distinct cloudy appearance, along with a more intense tropical fruit flavor and aroma compared to regular IPAs.


The hazy appearance of a beer, such as the popular Hazy IPA, is primarily caused by the presence of higher protein grains like oats and wheat in the brewing process. These grains contribute to a cloudiness or haziness in the beer, creating a distinct visual appeal. The addition of a secondary fermentation process further enhances the beer's haze, resulting in a stronger tropical fruit flavor and aroma. It's important to note that the haze in these beers is not a flaw, but rather a deliberate characteristic that adds to the overall experience. The presence of sediment, consisting of yeast or proteins, may also contribute to the haze in some cases. hazy beers like the New England IPAs continue to gain popularity among beer enthusiasts for their unique appearance and flavor profile.

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Thomas Ashford

Thomas Ashford is a highly educated brewer with years of experience in the industry. He has a Bachelor Degree in Chemistry and a Master Degree in Brewing Science. He is also BJCP Certified Beer Judge. Tom has worked hard to become one of the most experienced brewers in the industry. He has experience monitoring brewhouse and cellaring operations, coordinating brewhouse projects, and optimizing brewery operations for maximum efficiency. He is also familiar mixology and an experienced sommelier. Tom is an expert organizer of beer festivals, wine tastings, and brewery tours.