The Most Popular Category at This Year’s Great American Beer Festival? Yep, You Guessed It...

Hazy IPAs – also known as New England-style IPAs or juicy IPAs – have been the biggest trend in craft beer in recent years.

This ‘Clear IPA’ Wants to Be the Anti-Hazy Pale Ale

Though unfiltered beers are nothing new, up until a few years ago, most brewers fined their IPAs to the point where they were at least translucent. In fact, hazy IPAs were usually considered flawed. But recently, these unfiltered IPAs, sometimes also called New England-style IPAs, have exploded onto the scene—with everyone from small brewers to Sam Adams jumping on the trend.

New England-Style IPAs Hit Peak Mainstream as Sam Adams Takes the Style National

When the IPA first rose to national prominence more than a decade ago, the trend was largely driven by West Coast-style IPAs, known for their intense piney, pithy bitterness. However, more recently, the IPA tides have turned towards fruitier, juicier and often very hazy New England-style IPAs.

New York Brewery 'Invents' a New Kind of IPA

As American craft breweries struggle to differentiate themselves in a tense marketplace crowded with roughly 6,000 American competitors and thousands of imports, they’re increasingly relying on novelty and geographic pride to sell beer.

By releasing Merman, a first-of-its-kind “New York India Pale Ale (NY IPA),” Coney Island Brewery is attempting to use both to its advantage.

Two California Craft Beer Giants Have Finally Collaborated

In the world of craft beer, few names command the drinking audience of Sierra Nevada and Stone – two of America’s largest and most respected brewers. Though one of these elder statesmen of the brewing industry is a bit more elder than the other – Sierra launched way back in 1980; Stone is comparatively an adolescent, opening in 1996 – the two companies have a number of similarities. Sierra Nevada helped bring hoppy beers to the mainstream with their Pale Ale back when hops were not well-liked by American drinking palates.

Will These Styles Be the Next IPA?

The IPA has become so ubiquitous at bars that it’s easy to forget there was a time not long ago when you were far more likely to encounter tap lists made primarily of styles like porters, stouts, wheats or brown ales. As the Brewers Association points out, “In IRI scan data, IPAs accounted for less than 8 percent of the craft category in 2008…. Today they are 27.4 percent”—more than a 200 percent increase.

5 Things You Didn’t Know About IPAs

Today is the day we celebrate America’s most beloved beer, the IPA. (OK, technically America’s favorite beer is flavorless malt water, but we’ll let that slide.) And so, to accompany the bottle you are undoubtedly throwing back right now, here are five things you might not know about the bitter ale.

What Does Bitter Beer Do to Spicy Food?

Bitter beer. Spicy food. Anecdotally, they’re often described as a pair of warring siblings, egging each other on — hoppy bitterness extenuating a food’s heat. They elevate one another so well that San Francisco even launched a festival devoted exclusively to IPAs and foods on the extreme end of the Scoville scale. But ahead of National IPA Day on August 6, the Culinary Institute of America and the Boston Beer Company (the makers of Sam Adams) decided to undertake a study to prove it.

Washington State's Drought Is Affecting IPAs

The drought in Washington is hurting farmers and businesses. Almost a third of the state is in an “extreme drought”. This condition is already expected to wreak havoc on hop supplies and prices affecting some of the most popular hop varieties.

Beer Around the World Is Getting Boozier and Boozier

Do you ever feel like it’s getting harder to find beers that aren’t high in alcohol? Does it seem like IPAs with ABVs hovering around seven percent dominate every tap list? It’s not just in your head. Despite a recent resurgence of lighter “session” beers, new market research shows that new beers really are higher in ABV than they were just a few years ago.