Samuel Adams Wicked Double IPA by The Boston Beer Co. is being judged as a double IPA (BJCP category 22 A), with expectations of some, or a lot, of characteristics common to the Hazy/New England variant that continues to operate outside a dedicated style. 

The Beer is served in a stange glass at 43oF. The color is a deeply milky golden-amber, and is topped by a big mixed-bubble foam that exhibits good stand and pronounced lacing on the sides of the glass as the foam receded. The beer is so opaque as to render visual inspection of the carbonation level basically impossible -- maybe that should be a test for adequate haziness?

The aroma has an interesting orange-herb character where the citrus/zesty fruit front is matched by an almost equal dried-herb note of sage, bay-laurel, and a distinct white pepper note. Overall the nose is dry, and a pretty far cry from the more common pine-resin-tropical fruit bombs that have become popular lately. Beneath the hop character is a light, bready-malt sweetness that balanced well. 

The flavor starts out with a big and bright hit of orange, with angular flavors of sweet honey and malt mingling with a strong dry herbal note best characterized as bay leaf-like. The bitterness is modest but apparent through the early palate, though it mostly washes away toward the mid- and late-palate as the malt sweetness reemerges along with alcohol and lingering herbal-citrus hop flavors. The finish is dry, but still has some lingering sweetness to complement what can only be described as a peppery/spicy afternote. The beer is slightly creamy, well-conditioned and carries a slight but not unappealing astringency that helps keep the beer dry in the finish.

This is an interesting and slightly different take on the double-hazy hybrid given its more austere herbal and spicy hop profile as compared to many of the new variants (from both ends of the planet) that throw a lot of crazy sweet fruit and dank character. The overall balance is good, and the alcohol, while evident, is not off-putting. As a paring, I think I spicy lamb shawarma would hold up well.