Juice Project
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Tasting Notes
The aroma hits with a dense wave of tropical fruit — mango, pineapple, passionfruit — undercut by softer notes of orange creamsicle and fresh citrus zest. On the palate it's full-bodied and almost juicy in texture, with hop bitterness kept deliberately low so the fruit character runs the show. The malt backbone is soft and pillowy, providing structure without sweetness. The finish lingers with a mild resinous warmth that reminds you the ABV is real, even if the beer doesn't taste like it.
About the Brewery
Tree House Brewing is based in Charlton, Massachusetts, and has built one of the most devoted followings in American craft beer, particularly for its hazy IPAs. Founded in 2011, they operate a destination-style taproom that routinely draws long lines of visitors from across the region. Their beers — Julius, Green, and Juice Project among them — are treated as benchmarks for the New England IPA style, and they rarely distribute, keeping demand extremely high.
Food Pairings
Spicy Thai curry works well here because the beer's tropical fruit softens heat without competing with aromatics. A carnitas taco with fresh pineapple salsa mirrors the beer's fruit-forward character and lets the hop oils cut through fat. Soft, creamy cheeses like burrata or fresh chèvre complement the pillowy body and bring out the beer's citrus notes. Grilled shrimp with mango glaze echoes the passionfruit and mango tones already present in the glass. If you're going casual, salt-and-vinegar chips provide a sharp contrast that makes the beer's sweetness pop in an unexpectedly satisfying way.
Style Guide
Hazy Imperial IPAs — sometimes called Double New England IPAs — take the soft, fruit-driven character of the New England IPA and push the hop load and ABV higher, typically landing between 8% and 10%. The defining traits are a deliberately hazy appearance from suspended proteins and hop matter, a low bitterness level relative to the hop quantity used, and a thick, almost smoothie-like mouthfeel. The style emerged from New England breweries in the early-to-mid 2010s as an evolution of the hazy or juicy IPA trend, distinguishing itself from West Coast Double IPAs by prioritizing aroma and texture over sharp, resinous bitterness.