Breweries in the Northeast like Tired Hands, Trillium, Hill Farmstead, Tree House are recently putting out some of the best hoppy beers in the country. One of the characteristics seems to be the haziness of the beer in appearance and the level of vibrant, juicy hop saturation. What brewing methods are manifesting these hallmark characteristics? Flaked wheat or barley additions to the 10% grist level? Hopping rates of 1-2 lb/bbl? Dry hopping regimines? Hopping under CO2 pressure? Anyone have any inside info on this or postulations? Cheers!