Sure. You don’t have to be invested in this but you seem like a curious enough brewer with a love for hops. You might get it once you actually have one. A lot of other great brewers and drinkers have. Since you have not yet had one of these beers I will mention this… when you finally have one pay close attention to the presentation of the hop character. It is different than what you are used to. It is very bright and juicy and there are some hop complexities there you don’t get in other well made styles of IPA, even with the same hop varieties. Also pay attention to the mouthfeel. It will be very distinctive and different than really any other beer/style I am familiar with. These, to me, are a much more distinctive sub style of IPA than simply coloring it red or black or white and hitting it with a belgian yeast. I mentioned the following earlier but was met with an unreasonable retort from another forum member. The hop character and the mouth feel come from the haze. Without the haze they are not present. If they could create these beers with good clarity I suspect they would.
Yeasry beers and my digestion don’t get a long. If I try one, I the next day I am fart machine, it is yeast in suspension far at least part of the haze.
I personally have not been impressed with the IPAs coming out of that area. I remember the first time I saw a Heady Topper out of the can and the light bulb went off, “No wonder they don’t want me to pour this into a glass.”
Yeah, I remember drinking the dregs of my bottles when I started brewing. The household was not happy the next day.
+2. Used to brew hefes more often in my younger years. Not so gut friendly these days. 
If it looks like milk shake, I do not want to drink it regardless the fancy story.
I’m guessing in the first picture posted that’s a first poor of a beer that either had a slug of yeast from the last keg fill hit the keg or a beer that is naturally cloudy and perhaps sat for a while and is the first few poors off a keg where the yeast has settled.
I have unfortunately had the misfortune of seeing this happen on some of my beers. Our Belgian white, which we want to be cloudy, can sometimes be incredibly stubborn and is soo “milky” that it takes days of cold crashing to get to an acceptable level of “clarity”. Right now, in the tap room, the beer is “murkier” than usual (though not as murky as the OP) but ikt has not detracted at all from repeat sales and does not affect the flavor at all.
Hopefully it’s a fad and it will pass. For me, I’ll just continue to not buy the beer so it doesn’t effect me. Make it or not, I still like a good looking and good tasting beer and won’t spend my hard earned money on one that is not either of those.
So what is the most commercially available example of this East Coast IPA ‘substyle’? I would be interested to try although the murkiness is definitely not appealing to me. If the goal is to make it murky that is just strange…
I’m not sure any of these beers are widely commercially available which is why they trade for ridiculous ransoms in trading groups.
What is it about the brewing process that results in the cloudiness, and what is the mechanism by which it enhances the hop character and mouthfeel?
Or is this not yet public knowledge?
After digging online through various ‘clone’ recipes for these beers, it looks like most of the haze probably comes from the large amounts of flaked oats I’m seeing - upwards of 20%. That would definitely cause the milky protein haze and mouthfeel. And undoubtedly there is some yeast haze as well. As for the hop character, I don’t buy it. Hop oils carry the hop character, period. I have a very hard time believing this protein haze has anything to do whatsoever with the hop character.
Edit - This also assumes that the rumors of brewers using wheat flour has no validity.
Maybe the oats are altering how the hops are perceived. You know, like how a salted tomato tastes so much better than a regular tomato.
Possible I guess. As for the ‘juicy’ hop character that gets talked about with these beers, they most all seem to use British strains. I’m assuming that if they’re fermented warm enough to throw the fruity esters, the esters combine with fruity, citrusy hops to exaggerate that character a bit.
I guess I’ll be brewing an oatmeal IPA soon just to see what the big deal is. I think the “juiciness” is probably just a mouthfeel thing.
Interesting topic. Initially I’m not thrilled at the prospect of beer that looks like OJ.
BUT here’s a pic of a lightly hopped beer made up of 25% wheat and 25% rye malts after MONTHS of cold conditioning. If this beer had a bit more color, a boatload of late addition hops and was served fresh, I’m betting it would be quite murky!
Point being that this COULD be a recipe thing and not a late addition specifically trying to add haze. If that’s the case, it’s just silly IMO.
That’s what a ceramic stein is for! No need to look at it if it is tasty enough to drink.
I brewed with Triticale once and it looked exactly like the op’s picture. It was distracting to me, so we drank out of the ceramic for it.