So I looked today at this style as to what and how it is.

From the Brewers Association
Emphasizing hop aroma and flavor without bracing bitterness, the New England IPA  leans heavily on late and dry hopping techniques to deliver a bursting juicy, tropical hop experience. The skillful balance of technique and ingredient selection, often including the addition of wheat or oats, lends an alluring haze to this popular take on the American IPA.

History who started it or to say might have. It is said back in the 1990’s breweries in Vermont were brewing this and they first called it a Vermont Hazy which soon became the New England and now for most the Hazy IPA. Some got this from the yeast strain they used and some from the higher protein grain bills. How and whoever started it is not the question. This can cause some to go nuts as they will claim and others in a twist that they were the first. So say this was a fad that will go away however, the jig is up this is a style that will not go away. I know for a fact I have tried many a great Hazy.

I love it when the hops and the malts are just so I get the juicy flavors of the hops the aromatic aroma. Then the malt build to complement the beer with soft oat/wheat flavors and mouth feel. Some are just huge malt bombs with very little to any flavor of an IPA.

New England/Hazy IPA Stats
6.3 to 7.5% ABV
SRM 4-7
IBU 50-70
Hop Aroma/Flavor Medium-high to very high hop aroma and flavor are present, with attributes typical of hops from any origin. Descriptors such as “juicy” are often used to describe the taste and aroma hop-derived attributes present in these beers.

What is your favorite?

Mine I have had from are from: Three Magnets, Fremont, Silver City, Lazy Boy and Reubens.