Hazy IPA

Tasting Notes

Goose Island's Hazy IPA leans into the style's signature soft, pillowy mouthfeel with a haze derived from heavy dry-hopping and the use of oats or wheat in the grain bill. Expect forward tropical and citrus aromas — think mango, passionfruit, and orange peel — without the sharp resinous bite of a West Coast IPA. The bitterness is low and rounded, letting the hop flavor do the talking rather than the finish. It trails off gently, which is characteristic of well-made examples of this style.

About the Brewery

Goose Island is a Chicago institution, founded in 1988 by John Hall as one of the early craft breweries in the Midwest. It was acquired by Anheuser-Busch InBev in 2011, a move that drew controversy in craft circles but also gave the brewery significantly expanded distribution. They're best known for their Bourbon County Brand Stout barrel-aged series, which remains highly regarded, and their 312 Urban Wheat Ale as a mainstream flagship.

Food Pairings

The soft bitterness and tropical hop character here work well with spicy Thai curry, where the fruit notes cool the heat without fighting it. Fish tacos with mango salsa echo the beer's citrus and tropical tones in a complementary way. A creamy brie or mild washed-rind cheese pairs naturally because the low bitterness won't overwhelm delicate dairy fat. Grilled shrimp with citrus marinade also makes sense, matching the beer's brightness without overpowering its subtle structure.

Style Guide

Hazy IPA — sometimes called New England IPA or NEIPA — emerged from Vermont and Massachusetts in the mid-2010s, with The Alchemist's Heady Topper often cited as a catalyst. It's defined by intentional haze from high-protein adjuncts like oats and wheat, heavy late and dry hopping for aroma, low perceived bitterness, and a full, soft body. It sits apart from West Coast IPA, which prioritizes clarity, resin, and a dry bitter finish — Hazy IPA trades all of that for juice-forward aroma and a pillowy texture. ABV typically runs from about 6% to 8%.