Renegade NEIPA
2 logs on Brewskipotatoes
Tasting Notes
The aroma leans into tropical and stone fruit — think mango, peach, and a touch of citrus pith — with a notably soft, almost pillowy mouthfeel that's characteristic of the style. Haze is heavy, and the bitterness is deliberately low, letting the juicy hop character do most of the talking. The finish is smooth and relatively short, without the sharp resinous bite you'd get from a West Coast IPA. At 5.3%, it sits on the lighter end for the style, making the fruit-forward profile feel more approachable than intense.
About the Brewery
Porterhouse is a Dublin-based Irish brewery and pub group, founded in 1996, and widely credited as one of the pioneers of craft beer in Ireland at a time when the market was almost entirely dominated by macro lagers and stouts. They built their reputation on a diverse house lineup that spans stouts, wheat beers, and lagers, and they operate several pub venues in Dublin and London. Venturing into hazy IPAs like this one reflects a broader broadening of their range to keep pace with contemporary craft trends.
Food Pairings
The soft bitterness and tropical hop character here work well with spicy Thai green curry, where the fruit notes provide contrast against the heat rather than amplifying it. Fish tacos with mango salsa echo the beer's stone fruit tones without competing. A good sharp cheddar or aged gouda offers a salty, fatty counterpoint that makes the hazy body feel even smoother. Grilled chicken with citrus-herb seasoning is a natural match, letting the hop aromatics mirror the dish's brightness without overwhelming lighter proteins.
Style Guide
New England IPA — sometimes called NEIPA or hazy IPA — is defined by its intentionally cloudy appearance, soft and pillowy body, and hop profile that emphasizes tropical, citrus, and stone fruit aromas over bitterness. It originated in New England in the mid-2010s, with Vermont's The Alchemist and their Heady Topper widely cited as the style's touchstone. Compared to a West Coast IPA, bitterness is dialed back significantly and dry-hopping is heavy, producing juice-forward character; compared to a juicy pale ale, the body is fuller and the hop intensity higher.