DDH IPA hopped with Nelson Sauvin and Mosaic
Tasting Notes: Coconut Water, Orange Sherbet, Prickly Pear, Lychee, Extra Pulp.
4 X 16 oz. cans
Just when you think things can't get any worse, somehow they do. Ultimately it's gonna be ok, but a lot of weird shit happens along the way. Who can relate?
Double dry hopping is a technique in which you use two times the weight of dry hops in the recipe vs. a standard IPA. Dry hopping does two things: It imparts an aromatic quality to the beer (the single most important quality in hoppy beers these days) and helps lock in the characteristic haze of New England IPAs.
In the race to the bottom, we'll go out in style. Our core IPAs are already packed with hops, so doubling down is not something we do lightly: we strive for balance and drinkability in whatever we brew. We double down on hops with the intent of increasing the beer's aroma while adding softness and accessibility. The result is a beer that's counterintuitively creamier and dangerously easier to drink.