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Juicy or Hazy Pale Ale

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Location: North American
Category: Ale
BJCP Comparable Category: 18B - American Pale Ale

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.

  • 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.
  • 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

The functional properties of brewing Juicy or Hazy Pale Ale beers as descided by the Brewers Association. These guidelines reflect, as accurately as possible, historical significance, authenticity or a high 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 »
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 Brewers Association.

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