Left Hand Juicy Goodness
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Tasting Notes
The aroma leans into ripe tropical fruit — mango, papaya, and a bit of citrus pith — with a soft, almost pillowy quality that's characteristic of the style. On the palate, the hops deliver juicy fruit flavors without the sharp bitterness you'd expect from a West Coast IPA; the finish is smooth and relatively low on resin. Body is medium and slightly hazy, with a creamy mouthfeel from the high wheat and oat content typical of the style. Bitterness is deliberately restrained, letting the dry-hop aromatics do the heavy lifting.
About the Brewery
Left Hand Brewing is based in Longmont, Colorado, and has been operating since 1993, making it one of the longer-standing craft breweries on the Front Range. They built their reputation largely on malt-forward beers — particularly their Milk Stout Nitro, which became a nationally recognized benchmark for nitro-dispensed craft beer. In recent years they've expanded into hop-forward territory, with Juicy Goodness representing their entry into the New England IPA category.
Food Pairings
Thai green curry pairs well because the beer's tropical fruit notes mirror the lemongrass and coconut while softening the heat. A fish taco with mango salsa works for similar reasons — the beer's juicy character echoes the fruit-forward toppings without overwhelming delicate white fish. Soft, washed-rind cheeses like Taleggio benefit from the beer's low bitterness and creamy body, which keeps the pairing from turning sharp. Grilled shrimp with citrus butter is a natural match, as the citrus in the hop profile reinforces the dish without competing with it.
Style Guide
New England IPA — sometimes called a hazy or juicy IPA — is defined by its turbid appearance, soft mouthfeel, and hop character that skews fruity and aromatic rather than bitter. The style emerged from New England breweries in the early 2010s, with Vermont's The Alchemist often credited as an originator via their Heady Topper. What sets it apart from a West Coast IPA is the deliberate suppression of perceived bitterness: heavy dry-hopping and high additions of adjuncts like oats and wheat push the profile toward juice rather than resin, and the beer is typically served before it fully clarifies.