Your server won’t know what you’re ordering if you don’t pronounce it right. There are a few options for malt base and yeast strain in a Hazy IPA. We’re calling this base “thicc boi” for the use of oat malt and British yeast which puts it on the opaque and creamy side. We threw New Zealand Riwaka hops in this one which delivered some funky NZ terroir and lemon-lime notes. Get down with the sickness.