What this is
Despite the name, this is not a hazy IPA. It is a wheat-forward summer saison with ginger and honey, filed as 25B, and the haze in the title refers to the appearance rather than the style.
Around 5.9%, and very dry: the canonical version finished at 1.003. A third of the grist is wheat malt, which keeps the body from disappearing entirely at that gravity.
The shape of it
Four brews between October 2021 and November 2023, and the grain bill converged early. From the second brew onward it has been Pilsner 3.0, Wheat 2.0, Vienna 0.6, with Light Crystal creeping from 0.35 to 0.5 kg — a small counterweight to the attenuation.
The ginger and honey are constant across the whole series, both at 15 minutes. Adding honey that early is a deliberate choice: most of the delicate aroma is lost to the boil, so what it contributes is fully fermentable sugar and a faint floral dryness rather than any honey flavour. If you want the aroma, it goes in the fermenter instead, and this recipe does not.
What moved
The yeast. Lallemand Belle Saison for the first two brews, Safale BE-134 from the third. Both are hard attenuators; BE-134 took the canonical brew to 1.003.
The hops, considerably. Motueka and Pacific Jade at 16 g and 12 g on the first brew — barely a presence — then Cascade at 50 g for two brews, then Citra, then Citra with Taiheke. The trend is toward more hops and toward New Zealand ones, but there is no settled schedule yet.
Brewing it
Ferment warm at 23°C. Saison strains want the heat and this one is meant to finish bone dry.
The whirlpool is a rapid cool to 80°C at flameout before the Citra goes in, which keeps some of the aroma that a hotter stand would drive off.
Watch the wheat in the mash. At 33% with no rice hulls in the bill, a stuck sparge is a real possibility on a fine crush.