Just found out this beer is using American Hefeweizen as the yeast strain, which is in my opinion is not only strange for an IPA but almost seems like cheating for the style they are aiming to hit.(NE style) So what, because the American Hefeweizen yeast strain does not flocculate well, producing a cloudy beer, then it's automatically a candidate for a New England Style IPA? That doesn't make sense to me? The American Hefeweizen yeast should be used for producing Hefeweizens!(mostly) Almost seems as if New Belgium sat down and said, "hey hefes are cloudy, lets hop up a hefe style beer and that will be our take on a Juicy hazy New England one". No wonder I was getting banana and clove notes. I understand that the beer is also brewed with some wheat and oats, which also produce a "haze" but I would image that in this case the majority of it is due to the yeast strain. Your thoughts on New Belgium capitalizing on the cloudy nature of Hefeweizen yeast for their juicy IPAs?