Great info, thanks to both of you. I think this Brewers Association Guideline fits what my experience with locally brewed (NEIPA in the NW!) Hazy and NEIPA :
Juicy or Hazy Imperial or Double India Pale Ale
Color: Straw to deep gold
Clarity: Low to very high degree of cloudiness is typical of these beers. Starch, yeast, hop, protein and/or other compounds contribute to a wide range of hazy appearance within this category.
Perceived Malt Aroma & Flavor: Low to high malt aroma and flavor may be present
Perceived Hop Aroma & Flavor: High to very high hop aroma and flavor are present, with attributes typical of hops from any origin.
Perceived Bitterness: Low to medium. Perceived impression of bitterness is soft and well-integrated into overall balance, and may differ significantly from measured or calculated IBU levels.
Fermentation Characteristics: Low to medium fruity-estery aroma and flavor may be present, but are usually overwhelmed by hop character. Diacetyl should not be perceived.
Body: Medium to high. Perceived silky or full mouthfeel may contribute to overall flavor profile.
Additional notes: Grist may include a small amount of oat, wheat or other adjuncts to promote haziness. Descriptors such as ?juicy? are often used to describe the taste and aroma hop-derived attributes present in these beers.
Original Gravity (?Plato) 1.070-1.100(17.1-23.7 ?Plato) ? Apparent Extract/Final Gravity (?Plato) 1.012-1.020(3.1-5.1 ?Plato) ? Alcohol by Weight (Volume) 6.0%-8.4%(7.6%-10.6%) ? Bitterness (IBU) 65-100; may differ from perceived bitterness ? Color SRM (EBC) 4-7(8-14 EBC)
jomebrew, that file opened up blank in BS, was it supposed to?