Hazy IPA

Kevin Kowalski, head brewer at CLAG in Sandusky, Ohio, shares this recipe for the brewery’s highly rated double hazy IPA. Generous additions of Nelson Sauvin in the whirlpool and dry hop power much of Cold Hawaii’s juicy-dank flavors, while Citra, Galaxy, and Simcoe add depth.

From New York Beer Project in Victor, New York, head brewer John Hyman shares this recipe for the experimental New England–style IPA that won back-to-back golds at the Great American Beer Festival. Besides hops selected for their bright, fruit-forward flavors, Hazy Crush features a cold-side addition of dried fruit and hibiscus flowers.

Winner of back-to-back gold medals for experimental IPA at the Great American Beer Festival, NYBP head brewer John Hyman lays out the makings of their super-tropical Hazy Crush.

Brewers may speak wistfully about rubbing hops at selection—but for Dan Brouillette at Omaha’s Lumen, what stands out in the rub isn’t always the best hop for the beer.

This Citra- and Mosaic-powered hazy IPA is the popular flagship from Kros Strain in La Vista, Nebraska. See the notes below for how to adjust for the DDH version.

Bobby Kros, cofounder and head brewer at Kros Strain in La Vista, Nebraska, explains how they gradually shaped Fairy Nectar into an award-winning flagship—and also how they build the double-dry-hopped version differently.

From Austin’s Pinthouse, here’s an updated recipe for their core hazy IPA, Electric Jellyfish—the beer that Craft Beer & Brewing readers named their No. 1 beer of 2025.

You don’t want your water to get in the way of hop-saturated flavors. Here, North Park founder and head brewer Kelsey McNair sketches out a few different water profiles that depend on style—and why he might adjust those profiles, depending on choices made elsewhere.

North Park founder and head brewer Kelsey McNair shares his approach and various techniques for achieving fully saturated hop flavor in IPA, West Coast pilsner, or any hop-forward style.

From Eliott Menzies and his team at Altitude Brewing in Queenstown, New Zealand, here’s a recipe for their NZ IPA that won gold in the Juicy/Hazy category at the 2023 New Zealand Beer Awards.

Intense, complex, and punchy, the hops of New Zealand are special—so, making the best beer you can with them deserves some special consideration. From Aotearoa, the Land of the Long White Cloud—or Middle Earth, if you prefer—here are specific tips from the brewers who know New Zealand hops best.

This lush, Riwaka-heavy IPA was a collab that linked the American East Coast with New Zealand’s South Island.

From Altitude Brewing in Queenstown, New Zealand, here’s what the team there calls a “mountain IPA,” featuring an aromatic punch from Nelson and Riwaka.

Here’s a recipe based on advice from a few of the best in the industry at brewing great, juicy IPAs with haze that sticks around.

Looking to brew a beer with haze that’s ready to commit to the long-term? We asked Zach Coleman, head brewer and co-owner at TRVE in Denver and Asheville, for some clarity on haze stability, and he turned to fellow pros for their best advice.

From BreWskey in Montreal, this hazy double IPA leans into lushly fruit-forward Rakau and Riwaka hops, with a varied grist meant to promote haze with the lightest possible color.

From hop selection to dry hops, finishing gravity, and mouthfeel, Other Half cofounder and brewmaster Sam Richardson isolates the key elements of their popular, year-round imperial hazy IPA.

No broccoli was harmed in the making of this popular hazy imperial IPA from Other Half Brewing, based in Brooklyn, New York.

Brewed with American hops and swagger but hailing from Cape Town, here’s a recipe for the lush hazy IPA that won Best Beer in Africa at the 2021 African Beer Cup.

At Grimm Artisanal Ales in Brooklyn, New York, Cloudbusting is always a hazy double IPA made with 100 percent New Zealand hops—however, the hop blend varies from batch to batch. This is a recipe for Cloudbusting #11, but feel free to make your own custom blend.