Uinta Brewing Company - Hazy Nosh

Uinta Brewing Company - Hazy Nosh

Beer Club featured in Hop Heads Beer Club




New England-style Hazy IPA


United States

Bottle size:


Alcohol by Volume:


Shipping Costs & Discount Info

Uinta Brewing Company - Hazy Nosh

  • ABV:

  • Bottle Size:

  • Int’l Bittering Units (IBUs):

  • Serving Temperature:

    45-50º F
  • Suggested Glassware:

    IPA Glass, Pint Glass
  • Malts:

    2-Row, Pilsner, Wheat, Blond Roasted Oats, Oats
  • Hops:

    Citra, Centennial, Idaho 7, El Dorado, Mosaic, Galaxy

Hazy Nosh is a New England-style hazy IPA that is now a year-round offering alongside Uinta’s flagship, and more traditional, Hop Nosh IPA. On the pour, we get a well-hazed golden orange hue topped by a prominent cap of foam that drops to a persistent collar. Look for a bold and multifaceted hoppy aroma offering lots of juicy tropical notes reminiscent of pineapple, mango, and passion fruit, backed up by fresh citrus notes focused on orange, tangerine, and grapefruit. Hints of peach-like stone fruit and melon pop up, as well. The juicy character promised in the aroma manifests in the flavor, too. Look for that citric-tropical interplay to take center stage, supported well by a malt core offering a touch of tangy wheat and a smooth body aided by the use of oats, which also contribute to the beer’s haze. Per the hazy IPA style, hop bitterness comes through just moderately firm, and the whole thing comes across nicely balanced, dry, and refreshing – especially at a sessionable 5% ABV. For pairing options, naturally we’ve got to steer towards dishes with a fruity element, such as shrimp or fish tacos with onion, cilantro, and a spritz of lime; herb and panko crusted chicken with a citrus aioli; or roasted pork with an apricot glaze. Cheers!

When founder Will Hamill established Uinta (“you-in-tah”) in 1993, he succeeded in merging his love of brewing and his passion for the outdoors. Originally from Maine, Will enjoyed a lifestyle very much like many other Utahans when he arrived in the state, including kayaking, skiing, and biking. But, something was missing – the great craft beer that he had enjoyed in his native state. To satisfy his own cravings, Will took to home brewing and quickly became consumed. After years of perfecting recipes, he was producing beers that not only satisfied him, but also impressed his friends. At that point he enrolled at UC Davis to study brewing and develop his knowledge of the industry.

When Will began Uinta, it was at a very modest facility – a small, converted auto mechanic’s garage. From these humble beginnings, Uinta began brewing and distributing beer to local pubs and restaurants, and three years later demand had escalated enough to install a bottling line. By 2001, the brewery had outgrown its original location, so a 26,000 square foot state-of-the-art facility was built with energy efficiency as a prime goal. Not only was the new brewery outfitted with the best in brewing technology, it was built to be completely wind- and solar-powered. Yep, the brewery is 100% powered by Mother Nature herself, becoming the first business in Utah to achieve that milestone. But, their commitment to the environment doesn’t end there; they established a recycling location for brown glass, donate their used grain to local ranchers to use as feed, purchase recycled paper, and use natural lighting in the brewery as well as energy-efficient electric lighting. Great job guys, we’ll raise a glass to that! To learn more about Uinta Brewing Company, visit www.uintabrewing.com.

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