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The classic “Pale Ale” is generally a deep-golden to copper colored, hop-forward ale with a balanced malt profile. This style specifically represents all “generic Pale Ales” (sometime called “International Pale Ale”) which are marketed as such and which cannot be defined as a specific “regional” Pale Ale style such as the American Pale Ale. This also includes beers marketed as “Extra Pale Ale (XPA)”, a non-defined style that usually sits between an American Pale Ale and an India Pale Ale, a hop forward beer and generally more intense than an APA but not as hop-forward as an IPA. Sometimes, the XPA also refers to a session-strength or simply paler Pale Ale. This style also includes the “Hazy Pale Ale”, also named “New England Pale Ale (NEPA / NEAPA)”, a golden to light amber colored, hop-forward ale yet with sufficient supporting malt to make it generally more balanced than New England IPAs. The emphasis on late hopping, especially dry hopping (DH), with hops with tropical fruit qualities lends the specific ‘juicy’ character for which this style is known. Appearance ranges from hazy, often opaque, straw to yellow and sometimes with an orange hue. The juicy effect refers to an impression of fruit juice or ripe fruit, not actual additive. Haziness comes from the dry hopping regime, starch haze, set pectins, or other techniques but not suspended yeast. Compared to the American Pale Ale, the Hazy Pale Ale has a fuller, softer mouthfeel, a more fruit-forward late hop expression, a more restrained perceived bitterness balance and a hazier appearance, but still keeps a malt balance compared to New England IPAs.