Juicy or Hazy Pale Ale
| Location: | North American |
|---|---|
| Category: | Ale |
| BJCP Comparable Category: | 18B - American Pale Ale |
Beer Style Description
This is the description of how the Juicy or Hazy Pale Ale style of beer should taste, feel and look. However, there may be perfectly fine beers in this style that fall outside of these ranges and descriptions. This information is just to show the most commonly accepted ranges for the Juicy or Hazy Pale Ale beer style.
Grist may include oats, wheat or other adjuncts to promote haziness. The term “juicy” is frequently used to describe taste and aroma attributes often present in these beers which result from late, often very large, additions of hops. A juicy character is not required, however. Other hop-derived attributes such as citrus, pine, spice, floral or others may be present with or without the presence of juicy attributes. IBUs may differ significantly from perceived bitterness.
- Color: Straw to light amber
- Body: Medium-low to medium-high. Perceived silky or full mouthfeel may contribute to overall flavor profile.
- Malt Flavors & Aromas: Low to medium-low malt aroma and flavor may be present
- Hop Flavors & Aromas: Medium-high to very high hop aroma and flavor are present, with attributes typical of hops from any origin.
- IBUs/Bitterness: Low to medium. The impression of bitterness is soft and well-integrated into overall balance and may differ significantly from measured or calculated IBU levels.
- Fermentation Characteristics: Medium-low to medium-high fruity esters are present and can contribute to the perception of sweetness and be complementary to the hop profile. Diacetyl should not be present.
- Common Ingredients: Pale ale malt, typically North American two-row. American or New World hops, with a wide range of allowable characteristics. American or English ale yeast (neutral to lightly fruity). Specialty grains may add character and complexity, but generally make up a relatively small portion of the grist. Grains that add malt flavor and richness, light sweetness, and toasty or bready notes are often used (along with late hops) to differentiate brands.
Brewing Properties of Juicy or Hazy Pale Ale
These are the functional brewing properties of Juicy or Hazy Pale Ale beers, as descided by the Brewers Association. These guidelines reflect, as accurately as possible, the historical significance, authenticity or a common profile in the current commercial beer market.
| ABV The alcohol by volume is shows the amount of alcohol this style of beer should have. |
4.4 - 5.4% |
|---|---|
| Bitterness The International Bittering Units (IBU) scale is used to approximately quantify the actual (not perceived) bitterness of beer. |
5 - 30 IBUs | SRM SRM is a scale for measuring the color intensity of a beer. Low SRM grains impart a pale straw color while higher values mean it will add a darker color to the wort. Learn more » |
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3 - 7 SRM(6 - 14 EBC) |
| Original Gravity Original Gravity (OG) is a measure of the sugar content in the wort before alcoholic fermentation has started to produce the beer. |
1.044 - 1.050 |
| Final Gravity The Final Gravity (FG) is how much sugar is left over in the beer when fermentation is complete. |
1.008 - 1.014 |
If you see an error in our data, please let us know!
Based on Brewers Association 2020 Beer Style Guidelines with changes. Used with permission of Brewer's Association.