Off Season
1 log on Brewskipotatoes
Tasting Notes
Typical of a well-executed hazy imperial IPA from a hop-forward brewery, Off Season delivers dense tropical fruit aromatics — mango, papaya, and passionfruit — alongside a resinous, dank undercurrent. The palate is full and pillowy, with soft bitterness that keeps the sweetness in check rather than letting the malt dominate. Hop flavor lingers well into a warm, moderately bitter finish that reflects the elevated strength without leaning on alcohol heat.
About the Brewery
Other Half Brewing is based in Brooklyn, New York, with additional locations that have expanded their reach across the Northeast. Founded in 2014, the brewery built its reputation on aggressively hopped IPAs and hazy double IPAs, becoming one of the more influential names in the Northeast haze movement. Their releases frequently generate significant demand, and their taproom-only and limited distribution drops are closely followed by hop-focused beer enthusiasts.
Food Pairings
The dense tropical hop character pairs well with spicy Thai curry, where the fruit-forward aroma softens the heat without clashing with fish sauce or lemongrass. Carnitas tacos work because the richness of braised pork absorbs the beer's full body while lime and cilantro echo the citrus notes. A washed-rind cheese like Taleggio stands up to the intensity and plays off the dank, resinous edge. Grilled pineapple or mango-glazed chicken reinforces the tropical fruitiness already present in the hop profile.
Style Guide
Hazy Imperial IPAs — sometimes called Double New England IPAs — push the New England IPA blueprint to higher alcohol and more concentrated hop expression, typically ranging from 8% to 10% ABV or beyond. The defining characteristics are a turbid, unfiltered appearance, soft and pillowy mouthfeel from high wheat and oat additions, and aggressive dry-hopping that prioritizes tropical and stone-fruit aroma over sharp bitterness. Compared to a standard West Coast double IPA, bitterness is deliberately restrained and the texture is noticeably fuller. The style was popularized in the mid-2010s by Northeast American breweries before spreading widely.