Double IPA

Kevin Kowalski, head brewer at CLAG in Sandusky, Ohio, shares this recipe for the brewery’s highly rated double hazy IPA. Generous additions of Nelson Sauvin in the whirlpool and dry hop power much of Cold Hawaii’s juicy-dank flavors, while Citra, Galaxy, and Simcoe add depth.

This lush, Riwaka-heavy IPA was a collab that linked the American East Coast with New Zealand’s South Island.

From BreWskey in Montreal, this hazy double IPA leans into lushly fruit-forward Rakau and Riwaka hops, with a varied grist meant to promote haze with the lightest possible color.

From hop selection to dry hops, finishing gravity, and mouthfeel, Other Half cofounder and brewmaster Sam Richardson isolates the key elements of their popular, year-round imperial hazy IPA.

Evan Price, cofounder and head brewer of Green Cheek in Orange, California, lays out the thinking and process behind their bright, bitter, and highly drinkable West Coast pils, IPA, and double IPA.

No broccoli was harmed in the making of this popular hazy imperial IPA from Other Half Brewing, based in Brooklyn, New York.

Brewed with American hops and swagger but hailing from Cape Town, here’s a recipe for the lush hazy IPA that won Best Beer in Africa at the 2021 African Beer Cup.

At Grimm Artisanal Ales in Brooklyn, New York, Cloudbusting is always a hazy double IPA made with 100 percent New Zealand hops—however, the hop blend varies from batch to batch. This is a recipe for Cloudbusting #11, but feel free to make your own custom blend.

The style parameters here are actually pretty simple: high bitterness, intense hop aroma and flavor, and just enough malt character to provide some background.

From Sapwood Cellars in Columbia, Maryland, here’s a homebrew-scale iteration of their ever-evolving, Azacca-and-Citra-powered hazy double IPA, Pillowfort. Note the mash hops and cold dry hopping—two signatures of the Sapwood Cellars method.

Whether aiming for soft and hazy or lean and bitter, successful brewers rely on some bedrock strategies for building higher-strength IPAs with sneaky drinkability.

Southern Grist first brewed Insert Juicy Pun as a “jacked up” version of its Mixed Greens hazy IPA, “with an irresponsible amount of Galaxy, Mosaic, and Citra hops,” the brewery says. “We taste strong notes of orange pulp, papaya, pineapple, and peach.”

New York City’s Deep Fried specializes in big, juicy, textured double and triple hazy IPAs that pack in hop flavor. Here’s a homebrew-scale recipe for Trestlemania, their collab with 3 Sons of Dania Beach, Florida, featuring multiple wheats, multiple oats, and more than 10 pounds of hops per barrel.

Courtesy of Fidens cofounder and head brewer Steve Parker, here is a homebrew-scale recipe for Jasper—the first double IPA brewed at Fidens and an all-Citra showcase that remains among their most popular beers.

Here’s a recipe for the hazy double IPA that started as one of Brian Rooney’s homebrews and went on to win silver at the 2021 Great American Beer Festival (and become a Kansas City favorite).

Courtesy of the team at Foam Brewers, this homebrew-scale recipe is for one of their first double IPAs to enter their regular rotation for can releases.

It used to be notoriously difficult to cook with American IPA—it was bitter and challenging—but the continuing evolution of this growing family of styles has created new opportunities for compatibility in the kitchen.

Courtesy of the brewing team at Burke-Gilman in Seattle, here is a homebrew-scale recipe for the double hazy IPA that won GABF gold in 2020.

Brewing a great higher-gravity IPA demands more from you than simply going bigger. The ingredients and their tendencies are all against you doing this and making it drinkable—but it can be done. Here’s your battle plan, based on advice from the pros.

Courtesy of New Image founder Brandon Capps, here is a homebrew-scale recipe for Pure Isolate, a hazy double IPA that makes use of liquid hop terpenes.