Having recently kicked a gallon and a half mini-keg of a deliciously unfiltered NE type IPA (kegged with an ounce of whole cone Simcoe because I’m not a monster) with the visual clarity of a pureed peach, I got to thinking. What is it about beer haze, specifically in IPAs, that has turned it from the sign of a beer gone wrong to the look of some of the most desired IPAs the world over (or at least in these occasionally unified states and as long as your last name isn’t Alstrom)? To best answer this, we need to look at the good, the bad, and the why of hazy beer.
Drews Brews Reviews 