Process / Progress
A rotating IPA series that allows for experimentation with hops, other ingredients, and brewing processes.
8/7/19: #25- Vibrant, crisp and crushable IPA made with Stone Path Malts Nor’east gold pale, malted and flaked oats, then hopped with Azacca, Vic Secret, and Equanot. Notes of light citrus, the white stick from a pack of Fun Dip, and pineapple pith, 6.5% abv.
3/6/19: #24- This IPA pours like straight oil. Made with a grist containing 50% malted, toasted, flaked and golden oats, heavily hopped with Azacca in the kettle, then dry-hopped heavily with Azacca, Galaxy, and El Dorado. Viscous hop oil brimming with notes of dank pineapples, over-ripe oranges, and fresh lit grass, 7.2% abv.
12/19/18: #23- For this batch, we tried to drive some crispy refreshing tones through the beer by attenuating further than most of our IPAS, carbonating higher, and using a bit of a more subtle hop combo that plays nicely with those drier aspects of the beer. We hit it pretty hard with Cashmere hops and finished lightly with Galaxy. The beer ends up with a nice crisp lemongrass, pineapple, and citrus profile, 6.4% abv.
11/9/18: #22- IPA comprised of a grist heavy with malted, Golden Naked, and flaked oats with a touch of lactose, and dry-hopped with an obscene amount of Azacca, Mosaic, Citra, and El Dorado hops (8 lbs per bbl). Packed with a gargantuan amount of oily taste-tones, sticky with flavors of passionfruit, orange, pineapple, grapefruit, 7.0% abv.
9/12/18: #21- IPA with Topaz, El Dorado, and Mosaic hops. Notes of creamy naval orange, clementine, lemon verbena, and French thyme, 7.0% abv.
7/11/18: #20- IPA with Comet, Citra, Vic Secret, and Mosaic hops, 6.6% abv.
6/29/18: #19- IPA with Citra, Centennial, and Simcoe hops. Robust orange/grapefruit flavors with a little pith on the side, 6.8% abv.
5/24/18: #18- IPA with Galaxy, Citra, Comet, and Columbus hops. Citrus, dank, and earthy, 7.0% abv.
4/11/18: #17- Double IPA with South African XJA2/436, Denali, and Citra hops. Orange/lemon pith, slight grassiness with a little honeydew melon in the background, 7.9% abv.
3/23/18: #16- IPA with Vienna as our base malt and a ton of Citra and Vic Secret hops. Orange and a little pithy, 7.2% abv.
3/9/18: #15- Double IPA with hugely delicious pineapple and citrus notes, 8.0% abv.
1/19/18: #14- IPA with a restrained malt bill and heavy dry hop, and fermented with a French Saison yeast below usual saison fermentation temperatures. Slightly tart, light saison character, overlapped with an aggressively fruit-forward blend of American and Southern-Hemisphere hops.
12/29/17: #13- Double IPA double dry-hopped with all El Dorado hops, 8.0% abv.
Our first batch of our newest R&D IPA, meant for experimenting and trying new processes, hopping techniques, hop combinations, and so much more! This batch was an experiment using some hop varietals we haven’t used much, in copious amounts in the whirlpool, utilizing some newly researched hop theories. We then dry hopped it heavily with some known variables (Nelson and Vic Secret, similar to “I Actually Exist”) to see what sort of push that whirlpool technique gave the beer. XP1 gives us a bit more depth of hop character, with a little bit of bitterness and notes of candied lime, white grape, citrus, lemon zest, and a little grassiness. Released 10/16/20