Sam Adams Just The Haze (n/a) Recipe

1. In a measuring cup or small pitcher, combine 1 cup cold filtered water with 1/4 cup malt extract and 1/4 cup apple juice. Whisk vigorously until the malt is fully dissolved and the mixture is homogenous. This provides the malty backbone and slight sweetness of the beverage.

2. Strain the mixture through a fine mesh if any undissolved particles remain to help clarity while preserving body.

3. Add the 1/4 cup cloudy peach nectar (or white grape juice) to the base mixture. The cloudy juice contributes the hazy appearance and fruity character.

4. Stir in 2 tablespoons fresh orange juice and 1 teaspoon fresh lime juice. These citruses brighten the flavor and mimic hop-derived citrus notes.

5. Add 1/4 teaspoon aromatic hop essence or a small pinch of finely grated citrus zest (lemon or orange) if you don't have hop extract. Stir to integrate. If using zest, avoid white pith which adds bitterness.

6. Stir in 1/2 teaspoon food-grade glycerin or agave nectar and a pinch of sea salt. These elements round out the mouthfeel and enhance perceived maltiness and balance sweetness.

7. Fill a chilled tall glass about two-thirds full with ice (optional) or keep glass chilled for no-ice serving. Pour the prepared juice-malt mixture into the glass.

8. Top slowly with 6 oz chilled club soda or sparkling water, pouring down the side of the glass to preserve carbonation and create a gentle head/haze. Stir gently once with a bar spoon (one slow lift) to combine without flattening the soda.

9. Add 1 dash of gentian or a very mild bitter tincture if you want a subtle backbone bitterness that mimics beer hop bite. Taste before and after; this is optional and should be used sparingly.

10. Garnish with a thin lime wheel or an orange twist on the rim. Serve immediately while carbonated.

11. Optional: For additional haze and aroma, briefly mist a few drops of hop essence over the finished surface just before serving.