Skål!

The Modern Scandinavian IPA is largely synonymous with the globally popular New England IPA (NEIPA) or Hazy IPA, a style that brewers across Denmark, Norway, and Sweden have embraced and often masterfully executed.

Expect an intensely aromatic beer bursting with fruity hop character — tropical fruits like mango, pineapple and passionfruit alongside stone fruits, citrus and soft resinous notes.

Appearance is typically hazy to opaque, ranging from pale straw to deep orange. Perceived bitterness is intentionally restrained despite massive hop additions, creating a soft, juicy impression rather than aggressive bitterness.

The mouthfeel is full, smooth and almost “pillowy,” driven by high-protein grains and carefully adjusted water chemistry. Many Scandinavian brewers add a distinctive Nordic twist through the use of Kveik yeast, which contributes complementary fruity esters and fast, high-temperature fermentation.

Breweries such as Stigbergets, Gamma Brewing, Alefarm, Lervig, and Salikatt have become internationally recognized for producing world-class hazy IPAs that combine technical precision with Scandinavian creativity.

Recipe Formulation (5 Gallons / 19 Litres)

Malt Bill

• 8 lbs (3.6 kg) Pale Ale Malt or Pilsner Malt
• 2.5 lbs (1.1 kg) Flaked Oats
• 1.5 lbs (0.68 kg) Flaked Wheat or White Wheat Malt
• 0.5 lb (0.23 kg) Carapils / Dextrine Malt

Hop Schedule

Modern Scandinavian IPAs rely heavily on late hop additions and dry hopping to maximize aroma while minimizing harsh bitterness.

• 0.25 oz (7g) Magnum @ 60 min (optional)
• 2 oz (56g) Citra – Whirlpool
• 2 oz (56g) Mosaic – Whirlpool
• Dry Hop: Citra, Mosaic & Simcoe

Yeast Options

• Standard NEIPA: London Ale III, WLP066 London Fog or Imperial A38 Juice
• Kveik Variation: Voss Kveik or Hornindal Kveik fermented hot for enhanced citrus and tropical ester production

Brewing Process

1. Mash at 67–69°C (153–156°F) for 60 minutes to create a fuller body and soft mouthfeel.
2. Sparge carefully — the high oat and wheat content creates a thicker grain bed and hazier wort.
3. Boil for 60 minutes with minimal bittering additions.
4. After flameout, cool the wort slightly to approximately 80–85°C (176–185°F) before adding whirlpool hops.
5. Steep whirlpool hops for 20–30 minutes to maximize aroma extraction.
6. Chill rapidly and pitch yeast:
   • 18–20°C for standard ale yeast
   • 30–38°C for Kveik strains

Dry Hopping Techniques

Dry hopping is absolutely critical for achieving the saturated fruit aroma associated with modern hazy IPAs.

• Active Fermentation Dry Hop: Added during peak fermentation for biotransformation effects and additional haze.
• Post-Fermentation Dry Hop: Added after fermentation for maximum aroma retention.
• Double Dry Hop (DDH): Split additions during and after fermentation for layered aroma complexity.

Oxygen exposure should be minimized at all costs. Purging fermenters and kegs with CO2 dramatically improves aroma stability and shelf life.

Water Profile

Water chemistry is one of the defining elements of a successful NEIPA.

• High Chloride: 150–200 ppm
• Lower Sulfate: 50–100 ppm
• Chloride-to-Sulfate ratio: 2:1 or higher
• Moderate Calcium levels for yeast health

This profile enhances softness, fullness and juicy hop expression while suppressing sharp bitterness.

Fermentation & Packaging

Modern Scandinavian IPAs are best consumed fresh. Hop aroma fades rapidly, and oxidation quickly damages flavour stability and appearance.

Kegging is strongly preferred for oxygen control, though careful bottling with CO2 purging can also produce excellent results.

Serving

Serve chilled — but not ice cold — in a Teku, IPA or Willi Becher glass. Expect explosive hop aroma, saturated fruit character, soft haze and an intensely juicy drinking experience that reflects the best of modern Scandinavian craft brewing.