Hazy IPA / NEIPA
New England-style IPA — juicy, tropical, soft-bitter, and unfiltered
Hazy IPA, also called New England IPA (NEIPA), is the biggest evolution in craft beer of the 2010s. Where West Coast IPA is clear, bitter, and resinous, Hazy IPA is intentionally unfiltered — producing a cloudy, golden-orange beer with a soft, pillowy mouthfeel and intensely tropical fruit character. Bitterness is lower than traditional IPA but hop aroma is maximised. Scottish brewers including Overtone, Tempest, and 71 Brewing have made excellent examples of the style.
What does Hazy IPA taste like?
Juicy, tropical, low-perceived bitterness, pillowy mouthfeel, intensely aromatic
Freshness matters more for hazy IPAs than almost any other style — the compounds that create the tropical aroma fade quickly. Hazy IPAs bought direct from a brewery are measurably better than shop-aged cans. If a Scottish brewery has a tap room, this is the style to drink there.
IPA beginners (lower perceived bitterness); tropical fruit lovers; modern craft beer enthusiasts
Those who prefer clear beer or classic British bitterness
Best Scottish Hazy IPA
Drip
Overtone Brewing Co
Glasgow
Overtone's flagship NEIPA — the benchmark for the style in Scotland
Brewery profile →Long White Cloud
Tempest Brewing Co
Tweedbank, Scottish Borders
Galashiels' contribution — New Zealand hop-forward and tropical
Brewery profile →Hazy Jane
BrewDog
Ellon, Aberdeenshire
BrewDog's accessible NEIPA — widely available, a good starting point
Brewery profile →Haberdasher
71 Brewing
Dundee
Dundee hazy IPA — clean and fruit-forward
Brewery profile →Just The Tonic
Fallen Brewing Co
Kippen, Stirlingshire
New England IPA from Stirling — tropical and smooth
Brewery profile →Background
NEIPA was developed in Vermont and Massachusetts by US craft brewers in the early 2010s, popularised by The Alchemist's Heady Topper. Scottish craft brewers began producing the style around 2016–2018, with Overtone Brewing in Glasgow becoming one of the UK's leading hazy IPA producers. The style overtook West Coast IPA in popularity in Scotland by around 2020.
How to serve Hazy IPA
7–9°C — serve cold, drink fresh; hazy IPAs don't improve with age
Tulip or IPA glass — the wide opening lets the tropical aromatics bloom
Hazy golden to orange — deliberately unfiltered and opaque
Food pairings
Key facts
- ✓NEIPA overtook West Coast IPA as the most popular craft beer style in the UK around 2020
- ✓Overtone Brewing in Glasgow is considered one of the best NEIPA producers in the UK
- ✓Hazy IPAs should be drunk as fresh as possible — ideally within 4–8 weeks of packaging
- ✓The haze is intentional, not a fault — it contributes to the creamy texture and aroma
Frequently asked questions
What is the difference between Hazy IPA and regular IPA?
Hazy IPA (NEIPA) is unfiltered, producing a cloudy appearance and a softer, juicier character. Bitterness is lower and hop aroma is higher compared to a traditional or West Coast IPA. The mouthfeel is creamier and the dominant flavours are tropical fruit rather than pine or citrus resin.
Why is Hazy IPA cloudy?
Haze comes from suspended yeast, proteins, and hop compounds that would normally be filtered out. Brewers deliberately maintain this haze because it contributes to the pillowy texture and carries the hop aromatics more effectively.
How fresh should Hazy IPA be?
As fresh as possible. The tropical hop aromatics in NEIPA (primarily linalool and geraniol) degrade quickly — most hazy IPAs are at their best within 4–8 weeks of canning. Buying direct from Scottish breweries or from retailers with high turnover makes a significant difference.