I second that... here is my current homebrew rotation:
1. Newkie Broon (newcastle clone, based on Aberdeen brown)
2. porter/dark mild/dry stout
3. ESB/Pale Ale/(WC) IPA - I don't make NEIPAs, plenty of those out and about these days
4. Bohemian/German Pilsner/Vienna Lager
The NEIPAs are currently flush at brewpub taps, so I use that to my advantage and imbibe on hazys when out and about.
For home, I always need to have some sort of brown/dark english ale on tap in the keezer. Fully 30% of the batches I've brewed were brown ales, which says alot to the state of the craft focus these days.
I don't mind tho, a dark mild or a porter you made yourself is really nice.
Many folk have already alluded to the orange juice characteristics of some hazys... Quick story:
At my mothers recently for a visit, noticed some orange juice in the back of the fridge. It was unopened, so thought nothing of it to pour a glass.
First taste I realized immediately that fermentation had been under way for some time, even in the fridge. I kid you not, to me it genuinely tasted like some of the hazys I've tried of late.