Little L

Tasting Notes

Hazy IPAs like this one typically lead with a soft, fruit-forward aroma — think tropical notes like mango, passionfruit, and citrus peel, often backed by a faint doughy or oat character from the heavy grain bill. On the palate, bitterness is deliberately restrained, letting juicy hop flavor take the lead over any sharp, resinous bite. The body tends to be full and pillowy, with a low-to-moderate carbonation that keeps things smooth through the finish. If this particular version leans into its name as a sessionable variant, expect those same flavors dialed back with a lighter, more approachable feel — though I'm describing the style profile rather than confirmed tasting notes for this specific release.

About the Brewery

Dead Centre Brewing is based in Athlone, Ireland, positioned geographically — and somewhat symbolically — at the center of the country. They're one of the more notable craft operations in the Irish Midlands, a region less saturated with craft breweries than Dublin or Cork, which gives them a distinct regional identity. Their lineup generally reflects contemporary craft trends, with hop-forward and hazy styles alongside more traditional formats. I don't have detailed verified specifics beyond their regional standing.

Food Pairings

Hazy IPAs pair well with spicy Thai or Vietnamese dishes because the soft, fruity hop character cools heat without clashing with aromatics. Fish tacos work nicely too, where the citrus-driven hop profile mirrors the brightness of lime and fresh salsa. A mild, creamy cheese like brie or camembert complements the pillowy body and rounds out the low bitterness. Grilled chicken with a mango or pineapple-based glaze echoes the tropical fruit notes in the beer itself. Lighter curries — particularly those with coconut milk bases — also align well, as the sweetness in both the dish and the beer reinforce each other without overwhelming the palate.

Style Guide

Hazy IPA, sometimes called New England IPA or NEIPA, is defined by its intentionally cloudy appearance, soft bitterness, and pronounced juicy or tropical hop aroma and flavor. It emerged from small New England breweries in the mid-2010s — notably The Alchemist in Vermont — as a deliberate departure from the sharp, resinous West Coast IPA style. Where West Coast IPAs emphasize dry-hopped bitterness and a clean, clear finish, Hazy IPAs use heavy additions of oats or wheat and late-stage dry hopping to produce a fuller body and almost smoothie-like hop character. ABVs typically fall in the 6–8% range, though session variants bring that down considerably.