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: Riwaka, Mosaic T90, Mosaic Lupocore, NelsoNEON LADIES

DIVI

Tropical L IPA 5%

Our GABF Gold Medal winning L IPA, Divi, is back. As with all our beers we’re constantly trying to improve them. Even though this was a gold medal winner in 2024 we felt that it could still use some tweaking to amplify the “Tropical’ character of the beer. Hops change from year to year so the recipe evolves to reflect the ingredients we have on hand. For this batch we used that awesome new yeast from Berkeley Yeast that releases tropical aromas on it’s own.. The two main hops are the same in Krush and Nectaron but we added some Ramosa to the dry hop. We loved the tropical/citrus we got from Ramosa in the single hop Pale so we thought it would go great in Divi. 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: Krush, Nectaron, Ramosa

OROS

West coast L IPA 5%

Oros is finally back. We last brewed this last August and it won gold at the Great American Beer Fest for session IPA. Of course we don’t call it a session IPA here cause it’s really not but I digress. Oros was our fist attempt at a clear, west coast leaning, L IPA. 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. For this batch of Oros we switched the hops up a bit. We weren’t really happy with how the NZ Cascade we had was presently in this beer so we subbed it out for some Superdelic. The rest of the hops remain the same. The Superdelic brings aspects that are actually somewhat similar to Mosaic, most noticeable Berry and tropical fruit. We also turned the bitterness up on this batch so it really does represent more of a West Coast Style IPA.

Hops: Simcoe, Centennial, Superdelic, Mosaic

NEON LADIES

West Coast Pils 5%

Neon Ladies is a brand spankin new beer brewed in collaboration with our best bud Brandon Capps of New Image Brewing. The name refers to the fact that all the hop plants that produce hops for brewing are female and hop farmers often refer to the hops they grow as their “ladies”. We’re constantly blown away by the electric, almost neon-like flavors we can create with with all the modern hops we have access to. This West Coast Pils uses that magical combo of Krush and Nectaron but combines it with Mosaic and Riwaka. We layered Riwaka in all throughout the boil and coupled it with some Krush Cryo in the whirlpool. We then dry hopped it with Nectaron, Mosaic, and some more of this insane lot of Krush Cryo we have. As compared to our other hop saturated 5% abv beers, Neon Ladies is a little drier with an elevated, almost spicy bitterness from all the low alpha Riwaka in the boil. We think this our best West Coast Pils to date. Hope you dig it.

Hops: Riwaka, Krush Cryo, Nectaron, Mosaic

DAMP 26.01

Fresh Hop West Coast Pale Ale 5.8%

Our first fresh hop beer of the 2026 season is here! Yeeeewwwww! This West Coast Pale Ale was brewed in collaboration with Burgeon Beer from Carlsbad, CA. Burgeon makes some killer beer, especially lower ABV hoppy styles. If you haven’t had their beers before and you’re in the San Diego area please check them out!! At 5.8% this West Coast Pale Ale falls in the dead zone for beer in UT. We can’t serve it on draft due to our ridiculous laws and for a lot of folks it’s not high enough in ABV to justify the additional cost associated with putting it in cans and the extra tax we have to pay on everything over 5%. However it was important to us to brew a West Coast Pale as close to what Burgeon would brew at home. So here we are and we’re stoked in it.This is the earliest we’ve released a full batch of Fresh Hop Beer. Usually we’re #teamhotside when it comes to wet hops but we wanted to get this out for our 5th anniversary this Friday. We hopped this in the kettle and whirlpool with Centennial from Gooding Farms as well as some killer Citra and Simcoe from TV Hops. We then dry hopped it at the tail end of fermentation with some Cryo Fresh Mosaic and more of that TV Hops Simcoe and Citra. Right before packaging we infused it with a blend of wet and freshly kilned Amarillo flown in from Gooding Farms. The result is a bight and crisp West Coast Pale Ale with killer hop expression. Foundational hop character from the traditional dry hop is accented by top notes of what we can only describe as watermelon rind or the meaty part of cucumber from the final addition of the freshly picked wet hops. We’ve got at least three or maybe four more fresh hop beers on the horizon so stay tuned.

Hops: Citra, Centennial, Simcoe, Freshly Kilned Gooding Amarillo, Wet Gooding Amarillo

DAMP 26.02

Fresh Hop XPA 6%

DAMP 26.02 is the first fresh hop beer of the season where we used wet hops on the hotside of the brewing process. We threw 200lbs of Amarillo that was harvested earlier that same day at Gooding Farms in Parma, ID. This was the best Amarillo we’ve ever experienced and the folks at Gooding think it’s the best they’ve grown in over 6 years. We also added some freshly kilned Amarillo into the hopback on the way to the fermenter. After a fermentation with clean American Ale yeast we dry hopped this with some Cryo fresh Mosaic, Simoe T90 from TV hops in Wilder, ID and some Centennial from Gooding Farms. This is the most classic profile of all the fresh hop beers we’ll release this year. Lots of stone fruit, citrus zest, pine and resin. It’s a profile that was really popular 10 years ago and one that’s nice to revist. This XPA is dry, bitter, and has a little more hop intensity than DAMP 26.01

Hops: Wet Amarillo, Freshly Kilned Amarillo, Cryo Fresh Mosaic, Simcoe T90, Centennial T90

DAMP 26.03

Fresh Hop Red IPA 6.5%

DAMP 26.03 is the first Red IPA we’ve ever made and it’s nothing like any Red IPA you’ve ever had. This is a style that was really popular 15-20 years ago that we thought we’d brew with a much more modern take than would be traditional. We added 100lbs of wet Citra from Jackson Hops and 100lbs of wet Centennial from Gooding Farms to our mashtun/hop back and then filled our pressurized hop back with freshkly kilned Gooding Centennial and Jackson Thora. For fermentation We blended some Berkeley Yeast Tropics with an American ale yeast strain to really push some tropical and grapefruit juice character in the beer. After fermentation we dry hopped the hell out of it with some Krush Cryo, Dolcita, and citra. This beer burst with tropical fruit character. Dolcita is incredibly potent and known for having this creamy character to it. We think this pairs really well with the crystal malt flavor of this Red IPA. This might be one of the most interesting beers we’ve ever made and one we’re super excited about.

Hops: Wet Citra, Wet Centennial, Freshly Kilned Thora, Freshly Kilned Centennial, Krush Cryo, Dolcita T90, Citra T90

ZION’s DANK

West Coast IPA 7%

Zion’s Dank is new West Coast IPA we brewed with our great friends at Cellarmaker. I say it every time but we wouldn’t be where we are without these guys. From selling us our first brewhouse to constantly offering insight and intel on hops and recipe design and just providing endless stoke for what we’re doing. For ZD we took their tried and true 7% WCIPA process and recipe design and combined it with some of our favorite lots of hops right now. Tropical Fusion from Freestyle Hops takes the lead on this one. We used it in the latest Laser Kiwi and were floored by its potency. This “happy accident” hop blend delivers an insane amount of, you guessed it, Tropical fruit character. Not just sweet fruit but that interesting funky almost overripe tropical fruit notes. We combined that with more Nelson, Southern Cross, NZ Cascade, and lots of Mosaic. This is definitely as “modern” a WCIPA as we’ve brewed. Incredibly pale pilsner malt base and clean American ale fermentation lays that very blank canvas for pure hop saturation.

VERT

West Coast Double IP 8%

We’re excited to introduce Vert, our new West Coast Double IPA. Vert is built around a very unique blend of American hops grown by our friends at the amazing hop farms in Western Idaho. We love hops grown in ID and try to showcase them as often as we can. This blend of hops is largely comprised of classic public varieties that have been the foundation of American Craft beer for decades. They deliver those flavors and aromas you know so well, like pine, bright citrus, and floral notes. On top of that foundation we layer in two more modern varieties that bring more a touch of new school character that leans a little more exotic citrus and candied tropical fruit. Combined they deliver layers of hop character that’s unique yet identifiable at the same time. It doesn’t taste or smell like anything we’ve made before or anything you’ve probably ever had and that’s the point. We hope to have this beer available all the time going forward but look for the hop blend to get some tweaks each time.

Hops: Chinook, Centennial, Simcoe, Vera, Ekuanot

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. Nectaron and Krush have always been the base hop combo for Divi and Divi Divi but we’ve started blending in a brand new hop called Ramosa that we’re really fired up about. It’s nothing but bright citrus and tropical fruit. We were fortunate to get one of the few vials of Liquid Lupulin Ramosa that exist so we had to throw it in the dry hop. This is probably the “juiciest” beer we’ve ever made.

Hops: Krush T90, Krush Cryo, Southern Cross, Nectaron, Ramosa, Liquid Lupulin Ramosa