Flow State Hazy IPA

Tasting Notes

Hazy IPAs at this ABV tend to lead with a soft, pillowy aroma of tropical fruit — think ripe mango, passionfruit, and citrus peel — underpinned by a faint doughy quality from the unfiltered grain bill. The flavor follows through with low bitterness and a round, almost juicy mouthfeel, letting the hop character do the talking without the sharp edge of West Coast styles. Body is medium and smooth, and the finish is relatively short and clean with just enough residual sweetness to balance. I'm describing the style profile here, as I don't have specific tasting data for this particular beer.

About the Brewery

I don't have specific information about Meyers Brewing in my knowledge base, so I can't confirm their location, founding date, or lineup details.

Food Pairings

Hazy IPAs pair well with spicy Thai or Vietnamese dishes because the soft, fruit-forward hop character tempers heat without competing with it. A simple fish taco works nicely since the citrus notes mirror fresh lime and cut through fried fat. Mild washed-rind cheeses are a natural match, as the beer's low bitterness won't clash with the cheese's funk. Grilled shrimp with a mango salsa plays directly into the tropical fruit profile already present in the beer.

Style Guide

Hazy IPA — sometimes called New England IPA or NEIPA — is defined by its unfiltered, opaque appearance and a hop profile that prioritizes juicy fruit aroma and flavor over bitterness. The style emerged from New England breweries in the early 2010s, with Vermont's The Alchemist and their Heady Topper often cited as a foundational example. Unlike West Coast IPAs, which lean dry and resinous with assertive bitterness, Hazy IPAs use heavy dry-hopping and high-protein grain bills to produce a softer, rounder beer. ABV typically runs from around 6% to 8%, though sessionable versions like this one sit closer to 5-5.5%.