The lower-strength sibling of Hazy IPA — a cloudy, soft-bodied, low-bitterness American pale ale showcasing tropical and citrus fruit-forward hops. Typically 4.8–5.6% ABV, intentionally hazy from high-protein grists and late hop biotransformation. All the fruit of a Hazy IPA at a more approachable gravity.
In the glass
Origin
Hazy Pale Ale developed as a lower-strength companion to the hazy IPA, the cloudy, soft, fruit-forward style that took shape in New England through the 2010s at breweries like The Alchemist — whose Heady Topper, first canned in 2011, is widely credited as the style’s wellspring — along with Tree House, Trillium, and Other Half. As the hazy IPA grew popular, brewers began producing session-strength hazy pales for all-day drinking, and the format was formally recognized as its own category in the 2018 craft-brewing style guidelines.
Notes
The line between a hazy pale ale and a hazy IPA is a matter of gravity and hop intensity — pale ales sit below about 5.6% ABV and pull back slightly on hop aroma and bitterness. Both share the same cloudy appearance and soft, creamy mouthfeel built from oats, wheat, and protein haze. Because the prized tropical aroma fades quickly, these beers are best drunk fresh.
Defining examples
Tree House Eureka (standard-strength, classic)·Trillium Fort Point Pale Ale·Other Half Small Green Everything·Hill Farmstead Edward (adjacent, more trad)·Night Shift Whirlpool