Juicy or Hazy Strong Pale Ale
Location: North American
BJCP Comparable Category: 22B - American Strong Ale
This is the description of how the Juicy or Hazy Strong 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 Strong 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. A 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 may be present and can contribute to the perception of sweetness and be complementary to the hop profile. Diacetyl should not be present.
- Common Ingredients: Well-modified pale malt as a base; some character malts would be appropriate, medium to dark crystal malts are typical. Citrusy or piney American hops are common, although any American or New World varieties can be used in quantity, provided they do not clash with the malt character. Generally uses an attenuative American yeast. Flaked adjuncts such as oats or wheat add to a hazy look. Increased dry hopping of intense flavor hops adds to the juicy flavor and haze.
Brewing Properties of Juicy or Hazy Strong Pale Ale
The functional properties of brewing Juicy or Hazy Strong 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.
The alcohol by volume is shows the amount of alcohol this style of beer should have.
|5.6 - 7.0%|
The International Bittering Units (IBU) scale is used to approximately quantify the actual (not perceived) bitterness of beer.
|20 - 40 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 (OG) is a measure of the sugar content in the wort before alcoholic fermentation has started to produce the beer.
|1.050 - 1.060|
The Final Gravity (FG) is how much sugar is left over in the beer when fermentation is complete.
|1.008 - 1.016|
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.