Neon Riot

Tasting Notes

Without confirmed specific notes on this exact release, this reads as a hazy or juicy IPA in the style Ommegang has leaned into with their more modern offerings. Expect a soft, pillowy body with aromas of tropical fruit — mango, passionfruit, citrus peel — and a flavor profile that leans sweet-forward before a gentle, low-bitterness finish. The mouthfeel is typically smooth with minimal astringency, characteristic of the hazy IPA format. Dry-hopping likely drives the aromatic intensity here.

About the Brewery

Brewery Ommegang is based in Cooperstown, New York, and was founded in 1997 with a founding mission rooted in Belgian-style brewing — farmhouse ales, Abbey-style dubbels, tripels, and witbiers were their early identity. They're majority-owned by Duvel Moortgat, the Belgian brewing group, which has shaped their resources and reach. In recent years they've broadened into hop-forward American styles and licensed collaborations, including Game of Thrones-themed releases that brought them significant mainstream attention.

Food Pairings

A juicy, low-bitterness hazy IPA like this works well alongside spicy Thai or Vietnamese dishes because the soft sweetness tempers heat without fighting it. Fish tacos with mango salsa echo the tropical fruit character in the hop profile. A creamy brie or mild camembert lets the beer's fruit notes pop against the fat of the cheese. Grilled chicken with citrus marinade aligns naturally with the beer's aromatic register, and even a simple lemon-dressed arugula salad can highlight the brighter, zestier hop notes.

Style Guide

Hazy IPAs — sometimes called New England IPAs or NEIPAs — are defined by their intentionally cloudy appearance, soft mouthfeel, and fruit-forward hop character with restrained bitterness. The style was popularized in the northeastern United States in the 2010s, particularly by Vermont breweries like The Alchemist and Treehouse. What sets it apart from West Coast IPAs is the absence of sharp resinous bitterness and the emphasis on juicy, tropical, or stone-fruit aromatics, achieved through heavy dry-hopping and specific yeast and water chemistry choices.