The First Hazy IPA a.k.a. New England IPA a.k.a. East Coast IPA was "Heady Topper" created by The Alchemist's brewmaster, John Kimmich, in Vermont, in the mid-1990s. A Hazy IPA is named after its very obviously hazy or murky appearance caused by low flocculating yeast strains used in this beer. Instead of the yeast clumping together in a large mass and sinking down to the bottom of the brewing vessel, it remains individual particles that suspend in the beer. The other factor that adds to the hazy appearance of this beer is the dry-hopping process. An large amount of hops is added to hazy beers while the wort is in the secondary fermenting vessel. These dry hops add particles that suspend in the beer adding to its thick and rich body and also, allowing the sweet and fruity aromas to come through, minimizing the hoppy bitterness of the beer. The hops are not filtered out but are a part of the character of the beer. This hopping style also gives the beer its iconic floral and fruity aromas and flavors that make a Hazy beer so appealing. Also, there is a special chemical reaction that occurs between the yeast and hops oils that create the unmistakable fruity and juicy aroma and taste.