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Samuel Adams Wicked Hazy Juicy New England IPA*Packaging may vary

Samuel Adams Wicked Hazy Juicy New England IPA

New England / Hazy IPA /6.8% ABV / Massachusetts, United States

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Product details

New England / Hazy IPA
Massachusetts, United States
Suggested Glassware
Pint Glass, Snifter/Goblet/Chalice
Suggested Serving Temperature
45-50° F

Product description

Juicy, hazy and full-on Wicked, Wicked Hazy New England IPA bursts with fresh fruit aroma, packing punches of orange, mango and pineapple. It’s delightfully drinkable with full flavor and a smooth, clean finish.

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Community reviews

4.617 Reviews
  • Doug
    Verified Buyer
    Verified Buyer

    Was 7 months out of date.

  • Danielle V.
    Verified Buyer
    Verified Buyer

    So delicious!

  • MARCK W.

    this beats all NE IPAs, been around 4 or 5 years, love it in 12 packs now. HATE the new packaging but still a 5

  • Gladys
    Verified Buyer
    Verified Buyer

    Hi, Beer is good. This is my first order and unfortunately 2 of the cans were half way empty even thou there were unopened. They hv a slit on the side from a box cutter. Sort of disappointed..

  • Brian shea

    Sam 76 was much better i will not buy the new one i used to buy 2 kegs a summer now i will buy Budweiseryou should have never changed the beer the name is stuped

  • T K.
    Verified Buyer
    Verified Buyer

    Excited to try!

  • Erin
    Verified Buyer
    Verified Buyer

    Not as citrusy as I like but you can tastes the hops

  • Matthew
    Verified Buyer
    Verified Buyer

    I’m pretty sure this NE IPA.. just a new label.

  • Norm
    Verified Buyer
    Verified Buyer

    I get a lot of craft IPA. This is now my new favorite and I was surprised and happy it was from the original Sam!

  • Richard S.
    Verified Buyer
    Verified Buyer

    New favorite!!!!!


The New England IPA (also called the hazy or juicy IPA) is the oft-referred to darling of the craft beer movement; Americans had enjoyed the more traditional, piney, well-hopped version for decades, but it wasn’t until 2003 when a small Vermont brewery, aptly named the Alchemist, released Heady Topper to the world. New England IPAs are distinct in their silky, indulgent mouthfeel, cloudy appearance and pleasing aroma, not to mention the ingredient lists that often feature bright, citrus fruits. These opaque, golden beauties are featured in nearly every taproom around the country and further buoyed IPAs into the top spot in the craft beer market (IPAs make up a third of the industry’s annual sales).
The New England IPA has many of the same qualities as the traditional American IPA; the former is unfiltered, slightly less bitter, extra juicy and has a drinkability that beer aficionados describe as plush, creamy and silky. The hazy IPAs tend to integrate fresh citrus and other tart flavors in the recipe, with many featuring notes like orange, grapefruit, papaya, mango, passionfruit, tangerine, guava and pineapple — in the cold winters of New England, it’s no wonder these tropically inspired beers became so popular. The true “juicy” quality in the hazy IPAs is from the style’s dry-hopping method; brewers add the plump hops later in the process, which diminishes their bitter nature and instead heightens their fruitier qualities.
Most IPAs, whether the traditional style or the beloved New England variety, contain an alcohol content between 6-8%; the Alchemist’s Heady Topper (considered by many to be the pioneer of the hazy IPA scene) clocked in an 8% ABV, but many of the more easily accessible varieties, like Sierra Nevada’s Hazy Little Thing (at 6.7% ABV) aren’t quite as high. Imperial versions of the hazy IPA are equally popular on the market though, and many of those (like the Imperial IPA in New Belgium Brewing’s Voodoo Ranger series) easily top 9-10% ABV. These high-alcohol contents are well hidden, as the actual IPA smells and looks more like orange juice than booze.
The bright and tropical fruit flavors you experience in New England IPAs pair well with equally fresh ingredients; you don’t, however, want your IPA to overwhelm the dish, so avoid some of those extra intense imperial styles. Select a standard 6-8% ABV hazy IPA and consider menu items like fish tacos with pineapple salsa, Indian curries with sweet mango and green peas or maybe pad thai with a sweet peanut sauce and a squeeze of lime. Anything that features a punch of citrus and a little extra heat will pair well with the fruit flavors and soothing texture of a New England IPA.
The ideal serving vessel for a New England-style or hazy IPA is the standard tulip-shaped snifter or Spiegelau glass; you want your IPA glass to have a big bulbous bottom, a feature that optimizes your space to swirl the beer around and release the unique tropical fruit aromas. New England IPAs often present with a nice, foamy head, which improves the overall drinking experience of the beer — your drinking vessel should capture these bubbles with a slightly tapered rim. Don’t serve these brews too cold, a mistake that will mellow the beer’s flavor (the ideal temperature is about 45 degrees Fahrenheit).
One of the most notable accolades of the IPA family (especially in its hazier, New England-style cousins) is the higher ABV, which is practically unnoticeable behind the bold hops flavors and appealing aromas. Hazy IPAs are particularly misleading; while many of them resemble a glass of orange juice and taste equally refreshing, most contain somewhere between 6-8% ABV and as such, well over 200 calories and 20 grams of carbohydrates. The Hazy Little Thing from Sierra Nevada Brewing Company, one of the more widely available hazy IPAs, is 214 calories and 20 grams of carbohydrates for one, 12-ounce can; some of the 8% IPAs can quickly surpass 240 calories.

Sam Adams began with a what could have been a bad idea...which is how fun ideas begin.

Jim Koch quit his job to brew beer in his kitchen. Not exactly a recipe for success. This was 1984, when good American beer was as common as good American style. But he believed drinkers deserved a better beer option than the cheap, watered-down stuff. Well, 36 years, 3600-something beer awards, and a craft beer revolution later, Sam Adams is still at the forefront of brewing quality, variety, and innovation.

What kind of beers does Sam make?

A whole lot of them. It's all about creativity and variety with Sam Adams. But it's not just about impressing the crazy craft beer/beard guy though. Great beer is for everyone. Sam makes the kind of inventive, full-flavored beers you can bring to a group thing and no one will feel left out. Everything from rich, smooth lagers, to easy drinking light beers, to juicy, boomin' IPAs for people who thought they didn't like IPAs. It's all about branching out from the ordinary, and new experiences in everyday beer. And new beers come all the time. The best one's end up on pages like this. So, take a look up top there and drink something special.

Wicked Hazy

Super-juiced with haze for days. With a rush of pineapple, one-two punch of mango and peach, Wicked Hazy is a blast of tropical fruit, with a smooth, silky finish. It's like a beautiful swirling magic-eye for your mouth, if that makes sense. Drink up, it will soon.

Wicked Hazy Honey Chipotle Wings


1 cup Samuel Adams Wicked Hazy

1/2 cup honey

4 chipotle peppers in adobo sauce, w/ 1 tbsp adobo sauce

3 cloves of garlic

1/2 cup red onion, diced

1/4 cup cilantro

Juice of 1 lime

1 tsp salt

1/2 tsp black pepper

1 tbsp olive oil

2 lbs chicken wings


Add marinade ingredients to a blender, and blend until smooth. Pour over chicken wings in a medium bowl, cover, and refrigerate for at least 2 hours, up to overnight.

To grill: Heat a grill to medium heat. Oil grates with vegetable oil. Add wings and cook, turning occasionally, until skin is crisp and meat is cooked through, 15-20 minutes.

In the oven: Heat oven to 375 degrees F. Place a wire rack on a baking sheet. Place wings on rack and bake until nicely browned and cooked through, 50-60 minutes.

Squeeze lime over wings and serve hot.

Wicked Hazy Spicy Steak Sandwiches


1 lb ribeye steak

1 cup Wicked Hazy

1/4 cup soy sauce

3 cloves garlic

2 medium onions, sliced

2 tbsp hot sauce

2 tbsp brown sugar

2 tsp Worcestershire sauce Salt & black pepper

3 tbsp olive oil, divided

1 red bell pepper, sliced

2 tbsp butter, melted

3-4 slices of provolone cheese

3-4 hoagie rolls


Thinly slice ribeye steak (wrap and place in the freezer for 30 minutes to help firm it up).

Whisk together Wicked Hazy, soy sauce, garlic, 1/2 cup of onions, hot sauce, brown sugar, Worcestershire sauce, salt, pepper, and 2 tbsp of olive oil. Add sliced steak, cover, and refrigerate for at least 2 hours, up to overnight.

Preheat oven to 400° F.

Heat a large skillet over medium-high heat. Add remaining olive oil, red bell pepper, and remaining onions. Season and cook until onions and peppers have softened, 10-12 minutes, stirring occasionally. Remove pepper and onions from pan, and reserve.

Add steak to the pan, discarding marinade, and cook for 2-3 minutes per side, until nicely browned. Add reserved onions and peppers, tossing until combined.

Prepare hoagie rolls by slicing in half and toasting in oven for 2-3 minutes on a baking sheet. Brush with melted butter, top with steak, pepper, and onions, and provolone slices. Place in oven for 2-3 minutes, until cheese has melted.

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