Historic brewing region
New England
Where the hazy, soft, heavily dry-hopped interpretation of IPA developed in the 2000s and 2010s.
In United States.
Why it matters to beer
New England IPA combines high-protein adjuncts, low-flocculating yeast, chloride-forward water and very large post-fermentation hop additions. The haze is a consequence of that combination rather than a goal in itself, though it became the category’s visual signature.
Styles from here
Beers brewed here
- Allagash White
The beer that made witbier an ordinary American order.
- Brooklyn Brown Ale
One of the beers that defined American brown ale: an English brown rebuilt with a substantial American hop charge.
- Brooklyn Lager
An amber lager dry-hopped in the pre-Prohibition American manner, caramel-toned and more aromatic than most lagers.
- Heady Topper
The beer the entire hazy IPA category traces back to, sold in a can instructing the drinker not to pour it.
Breweries
Elsewhere in the country
Last reviewed 2026-08-15.