I have always enjoyed a crisp, hazy New England IPA. They are usually a bit less hoppy than some other IPA styles. They are also known for being fruit-forward.
I live in the Southeast, where peaches are grown everywhere. Heck, just down I-85 from me in Gaffney, SC, there is a water tower that looks like a giant peach.
So I decided to make a hazy New England IPA using hops with more of a stone-fruit profile, then adding 2 pounds of peach puree to the secondary.