Hazy IPA — brewed fresh in Berlin.

What is a Hazy IPA?

A Hazy IPA — also called a New England IPA, or NEIPA — is an India Pale Ale brewed to be juicy rather than bitter. Where a classic IPA is clear, dry and sharply hopped, a Hazy IPA is soft, full-bodied and bursting with the aroma of tropical fruit: mango, passion fruit, citrus, stone fruit. The bitterness steps back, and the hops do their work at the end of the brewing process — where they give flavour and aroma instead of bite.

Why is it hazy?

The haze isn't an accident — it's the style. Three things put it there: oats and wheat in the grain bill build a silky, full body; massive late- and dry-hop additions saturate the beer with hop compounds; and carefully chosen yeast strains keep those compounds suspended instead of letting them settle. The result is the signature opaque, juice-like pour — the visible side of everything that makes the style smell and taste the way it does.

What does DDH mean?

You'll see DDH — double dry-hopped — on a lot of our hazy cans. Dry-hopping means adding hops after the boil, purely for aroma rather than bitterness; DDH just means we take it further. That can be a bigger charge of hops, the same hops added across several stages during and after fermentation, or both — it isn't a fixed recipe. What it always means is more of the tropical, juicy aroma the style is loved for. Most of our DDH beers are hazy IPAs, but the technique isn't limited to one style.

Hazy IPA vs West Coast IPA

Both are IPAs — they just put the hops to different work. A West Coast IPA is brilliant-clear, crisp and assertively bitter, built on pine and grapefruit. A Hazy IPA is opaque and soft, with low bitterness and huge fruit aroma. We brew both — but hazy is the style we brought to Germany, and the one we're known for.

Why freshness is everything

Hop aroma is fragile. The compounds that make a Hazy IPA smell like mango and passion fruit start fading within weeks of canning — which is why a fresh can and an old one can taste like two different beers. It's also why we print the canning date on every can, brew in small batches, and dispatch orders the next business day — same day if you order before 9:00 on a weekday. Fresh is not a marketing word here; it's the whole point.