Hazy IPA -- also called New England IPA or NEIPA -- is defined by its look before its taste: a cloudy, often orange-tinged pour with a soft, pillowy mouthfeel instead of the sharp bitterness of older IPA styles. That haze comes from a heavy dose of oats and wheat in the grain bill plus hops added almost entirely late in the boil or during fermentation ("dry hopping"), which pulls big tropical fruit and citrus aroma out of the hops without extracting much bitterness. Most examples run 6-8% ABV and are built to taste like juice -- mango, orange, peach -- rather than pine or grapefruit. It diverges from its parent IPA category by trading bitterness for aroma and body, and from its nearest sibling, West Coast IPA, by being cloudy, soft, and sweet where West Coast is clear, crisp, and bitter.