Notch NA Hazy IPA

Notch's non-alcoholic hazy IPA is brewed in Massachusetts in the soft, cloudy, juicy style that has defined New England IPA, with a pillowy body and a hop-forward aroma. The label doesn't list an ABV or IBU, so what follows about flavor is what styles like this usually deliver rather than a measured profile. Expect citrusy and tropical hop character such as orange, grapefruit pith, and stone fruit, with bitterness kept low and rounded. Hazy IPAs lean on oats or wheat for texture, and non-alcoholic versions rely on that body to stand in for what alcohol normally adds, so the mouthfeel is the part to pay attention to. Notch is known for session-strength beer, and that restraint suits a style where drinkability matters more than intensity. Serve it properly cold, around 38 to 42°F (3 to 6°C), which is the standard range for hop-driven beer. Colder than that mutes the aroma, which is the main reason to choose this style. Warmer than that, non-alcoholic beers tend to taste sweeter and more cereal-like, so keep it in the fridge until you pour. Don't let a can or bottle sit out for long. For glassware, a tulip, a stemmed IPA glass, or a wide-mouthed shaker pint all work. A glass that narrows toward the rim concentrates the hop aromatics, and that matters more here than it would with a lager. Pour with some vigor to build a short head and release the aroma, and leave the yeast and haze in the glass, since they are part of the style. A clean glass without soap residue helps the foam last. At the table, the citrus and tropical hop notes work well with spicy food. Fish tacos with lime, Thai or Vietnamese dishes with fresh herbs, chicken wings, and curries are all natural fits, because the low bitterness won't clash with chili heat the way a harsh, bitter IPA can. It also goes well with soft cheeses such as fresh chèvre, and with grilled shrimp, burgers, or carrot-based salads where the fruit character of the hops can echo the sweetness on the plate.