DOPO

Modern L IPA 5%

What's a L IPA you ask? We like to call these 5% IPAs we brew LiePAs, cause a 5% IPA is a lie. IPA really needs to be at least 6%. However we brew these LiePAs to drink much bigger than their ABV. Meticulous attention to all aspects of the brewing process and a hop load closer to that of a 7% beer delivers explosive aroma and flavor as well as a bigger mouthfeel than any other 5% IPA you've ever had. A blend of our favorite hops from the Pacific Northwest and Southern Hemisphere brings out modern fruit forward flavors and aromas with a touch of that classic resin. . This beer exemplifies our dedication to hops and pushing the boundaries of what you thought a 5% hoppy beer could smell and taste like

Hops: Mosaic T90, Mosaic Cryo, Mosaic Whole Leaf, Nelson

divi

Tropical L IPA 5%

Our GABF Gold Medal winning L IPA, Divi, is back. This beer was first brewed at home in 2019 when Krush was first available as HBC586, Nectaron was known as HORT 4337, and well Citra is Citra. I instantly knew this combo was gonna be fire and was totally different than anything I’d ever experienced. Probably less than 1 acre of Krush and Nectaron were grown at that time but they’ve since become two of the hottest and most sought after hops on the planet. Krush went through some tough harvests in 2020 and 2021 due to wildfire smoke but ever since it’s been a rockstar and Nectaron was so popular we couldn’t even get it when it was actually named and released. We’re lucky now to have great quality lots of both these hops and we’re stoked to brew Divi a bit more going forward. This beer bursts with tropical fruit character that’s incredibly unique. It’s absolutely saturated with hop flavor but at only 5% you can have a couple on a Tuesday and not regret it.

Hops: Ekuanot, Krush, Nectaron, Citra

OROS

West Coast L IPA 5%

Oros was our fist attempt at a clear, west coast leaning, L IPA. We switched a few things up for this batch and are enjoying the results. This time around we use a more traditional American Ale yeast as opposed to our house ale yeast that we use for most hoppy beers. While we love our yeast it’s really hard to make clear hoppy beer with it, especially highly hopped beer. We also swapped out the Chinook from the last batch for the best lot of Mosaic cryo might exist. The NZ cascade brings this terpy lime notes with undertones of pine with the Centennial adding a lovely floral lemon aspect and the Mosaic cryo brings blueberry, mango and resin. Wrap it all up and you’ve got an incredibly bright, crisp IPA, that’s packed with hop flavor and aroma. Hard to believe it’s only 5%.

Hops: Simcoe, Centennial, NZ Cascade, Mosaic Cryo

divi Divi

Tropical Double IPA 8%

Divi Divi is the amped up version of our Modern Tropical IPA, Divi. We brew this only once a year, for our anniversary, so once it’s gone you’ll have to wait another year to drink it again. We not only use the latest hops that when combined, burst with tropical fruit character but we also used the latest and most advanced or concentrated forms of these hops to maximize hop saturation and expression. A simple base of Pilsner malt with a bit of Wheat lays a canvas for an onslaught of hops. Ekuanot Cryo, Citra and Nectaron are added to the whirlpool, we then add a dose of Krush Abstrax Quantum Brite to the fermenter at knockout before dry hopping with more Krush, Nectaron, Citra, and NZ Cascade from Garston Hops. If you’re looking for a nice balanced Double IPA this is not it. This is all about the hops. It’s intense and even the burps are a unique sensory experience.

Hops: Krush, Nectaron, Ekuanot Cryo, Krush Quantum Brite, NZ Cascade

Glossy

Modern Citra IPA 6.5%

Glossy is our “house” 6.5% IPA built around the most popular hop on the planet, Citra,. We’re constantly tweaking this beer to try to find the combo that really brings out the best parts of Citra. This latest batch explores a hop called Ekuanot. Ekuanot has been around for a while and was originally very popular as it’s incredibly high in oil and is known for delivering a lot of intense fruit character, especially apricot when used in the whirlpool. However along with that bright fruit came a lot of woody/shrubby character. Since then farmers have learned more about the hop and how to grow it and when to pick it. We recently found this incredibly interesting lot of it that has a shocking amount of melon/stone fruit but has almost none of the shrubby/woody character. We decided to pile a bunch of it in the whirlpool for this batch and paired it with nothing but some awesome Citra in the Dry Hop. This lot of Citra is grown by our great friend Diane Gooding of Gooding Farms, from outside of Boise. It has some beautiful bright Citrus, lychee, and floral notes.

Hops: Ekuanot, Citra

Damp 25.02

Fresh Hop West Coast IPA 7%

Damp 25.02 is here and it features a metric shit load of fresh hops. We used over 200lb of fresh wet Simcoe, Pink, and Citra from Gooding Farms and Jackson Hop Farms in Wilder, ID.  These hops wet hops were shredded and added to the hot side of this West Coast IPA a mere 7 hours after they were harvested.   We also used freshly dried Citra, Pink, and HBC109 (now called Dolcita) in our pressurized hopback on the way to the fermenter. After fermentation we then dry  hopped the beer with a brand new product from YCH called Cryo fresh Simcoe. You might remember we used a similar test product for So Out It’s in almost 3 years ago. They are taking fresh wet hops and pelletizing them under super critical temperatures and storing them frozen. They get overnighted to us and we add them to the beer the same day. This allows us to add hops that haven’t been dried on the cold side which preserves their fresh, wet character. This beer bursts with incredible amounts of tropical and citrus character. Notes of orange mamba chews, mango, and fuzzy peach skins. It’s bright, clear, dry, and incredibly drinkable for it’s ABV.

Wet Hops: Simcoe, Pink, Citra

Freshly Kilned: Citra, Pink, Dolcita

Damp 25.03

Fresh Hop Modern IPA 6.5%

Our next fresh hop beer of the ‘25 harvest season is finally here. We hopped the living hell out of this so we gave it a little extra time in the tank to condition. 25.03 features over 20/bbl of wet Citra from Gooding Farms and Mosaic from Jackson Hop Farms, followed by some dried Gooding Chinook and Jackson Mosaic in the pressurivzed hopback on the way to the fermenter. Following fermentation with our faovrite house ale yeast that noves making hazy, hoppy beer we dry hopped this at a rather staggering rate with the holy trinity of modern American hops. Lupocore Mosaic and Citra as well as some amazig Simcoe T90. This might be the most saturated 6.5% IPA we’ve ever made. It explodes with all sort of fruit flavors, but that resiny character from all the wet hops on the hotside really keeps the beer interesting and drinkable.

Wet Hops: Citra, Mosaic

Freshly Kilned: Chinook and Mosaic

DAMP 25.04

Fresh Hop West Coast Double IPA 8%

Our final fresh hop beer of the ‘25 Harvest season is here. DAMP 25.04 features 20/bbl of wet Mosaic from Gooding Farms and Krush from Jackson Hop Farms in the mash tun that we turn into a hop back. We also addded another 20lb of freshly kilned Cashmere and Mosaic into the mashtun with the wet hop. We then used more freshly kilned Krush and Citra in our pressurized hop back on the way to the fermenter. After fermentation with a clear American Ale yeast we dry hopped this with a pile of Lupocore Krush and Mosaic as well as a sizable amount of Mosaic Cryo. The result is a really hop saturated double IPA packed with notes of mango, guava, blueberries, and assorted red fruit. There’s underlying layers of spice, resin, and dankness to tie it all together. Saturated yet dry and drinkable

Wet Hops: Mosaic, Krush

Freshly Kilned: Cashmere, Citra, Mosaic, Krush