language, stating that American IPAs “should be clear, although unfiltered dry-hopped versions may be a bit hazy.” Jamil Zainasheff, author of Yeast: The Pracical Guide to Beer Fermentation, is a little more unambiguous. “Hazy IPA is OK.
A Hazy IPA, like the name implies, has a cloudy appearance, one you can't see through like you might with other beer styles (think a light-bodied pilsner or even our Pale Ale). But a Hazy IPA is far more than looks. Its foggy appearance hints at a fullness of flavor, which it delivers.