Juicy or Hazy IPA (photos #1 and #2 courtesy CraftBrewers.com).
The Brewers Association, the trade organization representing small brewers, has released its 2018 Brewers Association Beer Style Guidelines.
Among other updates, the release includes three new beer styles identified in the guidelines as:
The hazy component refers to a visual aspect that is cloudy, not clear (photos #1 and #2).
Hazy beers have been made for centuries. The best known:
A juicy beer is one that has aromas/and or flavors that are reminiscent of fruit juice. These flavors and aromas are also due to the type of hops (especially dry hops and late hops).
There is no juice added to the beer. Rather, it is the selection of specific hops and how they are added to the brew that creates the fruity notes. A different term was needed, however, to not be confused with fruit beers which do have added fruit.
European IPAs use hops that generate floral, herbal, pine and resin notes. Hops from the Pacific Northwest generated citrusy flavors.
Now, in addition to citrus notes, craft brewers are creating tropical fruit flavors—mango, pineapple, papaya, plus some citrus.suggestion in the flavors and aromas, which can exude citrus, mango, pineapple, passionfruit—plus stone fruit flavors.
Consider it a division between old school and new school preferences.
“Juicy Hazy ales are very complex styles,” says style guide developer Charlie Papazian of The Craft Beer Association.
“After evaluating appearance, aroma, bitterness, hop characters, mouthfeel and overall balance these beers gave a consistent impression that helped frame the Brewers Association’s inaugural guidelines for three styles of Juicy or Hazy ales.”
He cites “the potential for continuing innovation and variation within the style.”
According to CraftBeer.com, the consumer website of The Brewers Association:
The three categories will formally debut on September 22nd, when the first awards in the categories will be given at the Great American Beer Festival.
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