We tried to find a shorter title, but it takes a ton of words to capture the vibe of this bunch of beers. Typically built atop the hazy/creamy base of the New England–style IPA (NEIPA), the style has two main forks: sour IPA and milkshake IPA, although many have characteristics of both. They almost always include fruit, although some of the milkshake beers may be based on spices and other ingredients. Both typically include some noticeable hops aroma.
The sour IPAs are typically quick soured by a lactic fermentation in the kettle. Breweries specializing in these sometimes get cleaner results in a dedicated fermentor. Fruit itself adds acidity, which amplifies the fruitiness.
Milkshake IPAs may have some sourness if they’re fruit-based (most are) but aren’t always purposefully soured. The milkshake name refers to the addition of lactose, an unfermentable milk sugar, plus an overall presentation that’s creamy, sweet, and rich, with vanilla often added to reinforce those qualities.