The Great Hazy Debate: Is Clarity Overrated?

Good morning. Well, if you’re like me and completely missed the deadline to enter the National Homebrewing Competition by the AHA, don’t worry - they extended the deadline by a week to February 28th. Clearly we weren’t the only ones to forget…

-Brandon Copeland

The Great Hazy Debate: Is Clarity Overrated?

Let’s be honest—there was a time when a hazy beer would get you strange looks. Cloudy pints were seen as a brewing flaw, a sign of poor technique. Fast forward to today, and hazy beers are everywhere, especially in the form of juicy, opaque New England IPAs (NEIPAs).

But as hazy beers dominate tap lists and homebrew setups, the question lingers—does clarity still matter? Or has haze become more than just a visual quirk, evolving into its own flavor-packed identity?

The Rise of the Haze Craze

The New England IPA changed everything. Instead of the crisp, clear West Coast hop bombs, brewers started leaning into softer, fruitier, and most importantly - hazy beers. This wasn’t just laziness or bad filtering; it was intentional. By focusing on late hop additions, certain yeast strains, and the use of high-protein grains like wheat and oats, brewers created beers that were pillowy, juicy, and bursting with tropical aromas.

And the haze? It became part of the charm.

Does Haze Actually Affect Flavor?

Some argue that haze isn’t just aesthetic—it carries flavor. The suspended hop particles and proteins can enhance mouthfeel and help volatile hop compounds stick around longer, leading to more intense aromas.

But others say it’s just hype. That the haze itself doesn’t contribute much to taste and that it’s mostly about trends and presentation.

And let’s not forget the downsides:

• Shorter shelf life. Hazy beers can be more sensitive to oxidation.

• Inconsistent pours. Ever had the last glass from a hazy keg? It’s basically hop sludge.

Clear as Day or Cloudy All the Way?

This isn’t just an IPA debate, either. Hazy pale ales, wheat beers, and even hazy lagers are popping up more and more. But in some circles, clarity still reigns supreme. Traditional styles like pilsners, bocks, and saisons are celebrated for their brilliance.

So, where do you stand on the haze spectrum?

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Beer Trivia Question

🍺 Which protein-rich grain is commonly used in New England IPAs to achieve their signature hazy appearance and smooth mouthfeel?

Read to the end to find out if you're right!

Brewgr Recipe of the Week

Not So Basic Ass Hefe

With a title like this, the Hefe better not be basic, and I think this delivers. This is a rare case where one grain does not dominate the grain bill - instead there is a fairly even split of 5 different grains. This is a rarity, and again, not basic - I’d be interested to see the results. The hops are fairly basic, with Tettnang and Hallertau, but we won’t hold it against them.

Credit: Avanzeben

Poll Results: The Lager Debate - Where Do You Stand?

The community has spoken, and it turns out the majority of us are purists - there is no substitute for time when it comes to lagering. However, many people wrote in that they are using techniques to shorten their lagering with great results, with the primary method being pressure fermentation. Others simply avoid brewing lagers and go for more complex ales, since lagers are easy to come by at your local grocery store.

And the Answer Is...

🍺 Oats. Flaked oats are frequently added to New England IPA (NEIPA) recipes to enhance body, create a smooth, creamy mouthfeel, and contribute to the beer’s signature haze. The proteins and beta-glucans from oats help suspend hop particles, amplifying the juicy, tropical flavors that define the style.