Sierra Nevada Hazy Little Thing IPA
2 logs on Brewskipotatoes
Tasting Notes
The aroma leads with bright tropical fruit — mango, passionfruit, and a thread of citrus peel — backed by a low, almost pillowy malt base. On the palate, the hops read as juicy rather than bitter, with stone fruit and orange zest dominating and bitterness kept well in check. The body is medium with a soft, rounded texture typical of the style, a result of heavy dry-hopping and the use of flocculent yeast. The finish is relatively clean for a hazy, fading with a gentle resinous note rather than a sharp bite.
About the Brewery
Sierra Nevada is based in Chico, California, founded in 1980 by Ken Grossman, and stands as one of the foundational craft breweries in the United States. The brewery built its reputation on Pale Ale, a benchmark American pale ale that helped define the category. Over the decades they've expanded into IPAs, barrel-aged beers, and seasonal releases while maintaining significant scale and a second production facility in Mills River, North Carolina.
Food Pairings
The soft bitterness and tropical fruit character here work well with spicy Thai or Vietnamese dishes, where the juicy hop profile tempers heat without fighting it. Fish tacos pair naturally, since the citrus-forward hops echo lime and cut through fried batter. A ripe, washed-rind cheese like Taleggio finds a good counterpoint in the beer's fruity roundness. Grilled chicken with a mango or pineapple salsa reinforces the stone-fruit notes already present in the glass.
Style Guide
New England IPA, sometimes called hazy or juicy IPA, is defined by its intentionally opaque appearance, low bitterness relative to its hop load, and pronounced tropical or citrus fruit flavors derived from heavy dry-hopping. The style emerged from small New England breweries in the early-to-mid 2010s, most notably The Alchemist in Vermont, before spreading nationally. It distinguishes itself from West Coast IPA primarily through reduced perceived bitterness, a softer body, and a texture that leans creamy rather than dry, achieved through specific yeast strains and hop-addition timing.