Hazy IPAs, also known as New England IPAs or NEIPAs, have gained popularity in recent years for their unique appearance and flavor profile. The hazy appearance of these beers is primarily caused by the presence of suspended particles, which give it a cloudy or turbid look. But what exactly causes a Hazy IPA to be hazy?
One of the key factors in creating a hazy beer is the use of grains with a higher protein content, such as oats and wheat. These grains contribute to the beer's haze by increasing its viscosity and creating a more substantial mouthfeel. This higher protein content also leads to the formation of haze-causing particles during the brewing process.
When brewing a Hazy IPA, it is not uncommon for more than half of the beer's total composition to be made up of oats and wheat. These grains are often used in conjunction with pale malts to create a smooth and creamy base for the beer. The proteins in oats and wheat are not as easily soluble as those found in barley, which means that they are more likely to remain suspended in the beer, contributing to its haze.
Additionally, the use of certain yeast strains can also contribute to the haze in a Hazy IPA. Some yeast strains, such as the popular Vermont Ale yeast, produce a higher amount of haze-causing proteins during fermentation. These proteins can remain suspended in the beer, further enhancing its haziness.
Another factor that plays a role in the haze of a Hazy IPA is dry hopping. Dry hopping is the process of adding hops directly to the fermenter during or after fermentation, which imparts hop aroma and flavor to the beer. In the case of Hazy IPAs, dry hopping is often done with large amounts of hops, resulting in a beer with intense hop aroma and flavor. However, this process can also contribute to the beer's haze by introducing hop oils and polyphenols that can interact with proteins and create a haze.
It's worth noting that the haze in a Hazy IPA can vary in intensity and appearance. Some Hazy IPAs may have a lighter haze, while others may have a more pronounced and opaque appearance. This can be influenced by various factors such as the specific grain bill, yeast strain, hopping technique, and even water chemistry.
The haze in a Hazy IPA is primarily caused by the use of grains with a higher protein content, such as oats and wheat, which create suspended particles in the beer. The specific yeast strains used and the dry hopping process also contribute to the beer's haze. The combination of these factors results in the characteristic cloudy appearance and smooth mouthfeel that is often associated with Hazy IPAs.