Hazy Beer Hug
2 logs on Brewskipotatoes
Tasting Notes
Hazy IPAs in this mold typically lead with a soft, fruit-forward aroma — think ripe mango, citrus peel, and sometimes a faint stone fruit undercurrent. The hop bitterness is deliberately low, letting juicy flavor take the wheel, while the body is full and almost pillowy from the unfiltered grain bill. The finish tends to be short and smooth rather than lingering, which keeps the fruit notes from turning cloying. If this particular release follows Goose Island's recent hazy work, expect a well-balanced, approachable example of the style without sharp edges.
About the Brewery
Goose Island was founded in Chicago in 1988 and was one of the earlier craft breweries to gain wide national recognition in the Midwest. They're best known for their Bourbon County Brand Stout series, a barrel-aged imperial stout that helped define that category in American craft beer. Anheuser-Busch InBev acquired the brewery in 2011, which remains a point of contention among craft beer purists, though the Chicago taprooms continue to produce a broad range of styles.
Food Pairings
Spicy Thai noodles work well here because the soft, fruity hop character cools heat without fighting the dish's aromatics. A good fish taco with mango salsa echoes the tropical notes in the beer and lets both shine. Mild, creamy cheeses like burrata or fresh mozzarella complement the full body without competing. Grilled shrimp with a citrus marinade pairs naturally given the shared citrus register, and even a simple roast chicken with herbs holds up to the beer's weight without being overwhelmed.
Style Guide
Hazy IPA — also called New England IPA or NEIPA — is defined by its intentionally unfiltered, opaque appearance and a hop profile built around aroma and fruit flavor rather than bitterness. The style originated in New England in the mid-2010s, with Vermont breweries like The Alchemist and Hill Farmstead drawing national attention, and it spread rapidly as one of the most influential American craft beer movements in recent memory. Unlike West Coast IPAs, which prize clarity and resinous bitterness, hazy IPAs use heavy dry-hopping and soft water chemistry to produce a smoother, fruit-juice-forward profile with ABVs generally ranging from around 6% to 8%.