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: Nelson Cryo, Mosaic Incognito, Mosaic, Waimea, Mosaic Hyperboost

DIVI

Modern L IPA 5%

Packaged up a fresh batch of our gold medal winning Tropical liePA DIVI yesterday. Haven’t brewed it since August and we’ve tweaked a lot of things about our process and recipe design since we brewed that batch and we really like the direction our hoppy beers are headed. You’re probably thinking “but this won a gold medal, why would you mess with it?” Well there’s always room for improvement and especially for these 5% beers we’re constantly trying to improve the body and overall impact of the beer. Always thinking about how we can trick your brain into thinking it’s 6.5% when it’s only 5%. Hops are the same: Krush (formerly 586), Nectaron, and Citra but we switched the ratios around and really made Krush the focus of this batch. Tons of tropical fruit character explodes out of this beer. Were stoked on this rendition, hope you are too.

Hops:Krush, Nectaron, Citra

WAIMEA

Single Hop Pale Ale 5%

Waimea was first released in 2012 and is the highest alpha hop from New Zealand. It’s packed with tons of oil and copious amounts of citrus fruit character that ranges from Pink Grapefuit to Tangelo and Lime as well as a bit of pine and resin. It also happens to be a full sister to the latest sexy hop from NZ, Nectaron. We can definitely taste the similarities between the two hops. A little less hop character than our 5% IPAs with a slightly drier finish to make in incredibly drinkable yet still packed with hop flavor and aroma that truly exemplifies the unique attributes of this hop. This is one of the more complex hops we’ve used in a single hop beer and really delivers a myriad of flavors and aromas.

GLOSSY

Modern IPA 6.5%

Latest batch of Glossy is here. New batch of Glossy is out. We’re trying to have this available all the time these days which means we’re brewing it a lot. Which also means we’re tweaking all sorts of variable and learning a lot. This batch features the same grain bill and yeas but has a whole new water profile and a new hop combo. For this batch we threw some Tangier in the Dry Hop. Tangier is maybe the hottest new hop on the market right now. We were able to get only 11lb of the 500 that were produced last harvest. We asked for 264 lbs this year and only managed to secure 44. Tangier has incredibly potent tangerine zest aromas that really add to the citrus/orange juice profile of Glossy. We’re incredibly excited about this hop but have to use it sparingly so make the small amount we got last as long as possible.

Hops: Waimea, Citra, Citra Cryo, Tangier

FASt hand

WC IPA 6.7%

Fast Hand returns. This is the first beer we released last year in our series of Spaghetti Western themed WCish IPAs. We’ve learned a few things since then and applied them to this batch. As compared to our standard IPAs this one has significantly more bitterness with a leaner, crisper overall profile to it. We eschew the standard yeast for a WC IPA in favor of our house yeast as we think it really lets hops shine and gives a bit more texture to the mouthfeel. It also tends to not want to make clear beer so this has a small amount of hop haze to it, much less than out standard IPAs however. We were fortunate to score two of the best lots of 2024 Harvest Krush (formerly HBC586) this year and one is featured prominently in this beer supported by some Oregon grown Chinook and Strata and a bit of Columbus Cryo. We get lots of bright tropical fruit, honeydew melon, pithy citrus along with a bit of pine.

Hops: Krush, Krush Hyperboost, Chinook, Strata, Columbus Cryo

STIVOT

New World Pils 5%

Stivot is back after a long hiatus and totally re-imagined. Previously Stivot was essentially a pale ale fermented with Lager Yeast. We used modern hops late in the boil and dry hop and honestly it never really turned out like it was supposed to… But we really liked the name so we redid the label and the bier. Instead of tons of late hopping we actually took the opposite approach and only hopped it at the very beginning of he boil (70 minutes and 40 minutes for my fellow nerds) with tons of American Noble Citra. American Noble Citra is actually the byproduct of Cryo production. Instead of concentrated hop oils is actually lower in oil but higher in green matter similar to noble Hop varieties traditionally used for Pilsners. So we brewed an incredibly traditional German Pilsner, hopped it like a traditional Pils, but with a modern American low alpha hop variety. The result is something that drinks like a Pils but has a touch more fruit character and sweetness mid pallet. If you’re expecting intense Citra character, you’re not gonna get it. It’s a subtle bier that’s incredibly easy to drink and offers a unique spin on a traditional style.