Into the Labyrinth: Route 12

Описание

The Into the Labyrinth series allows us to experiment with the possibilities of hops to learn and expand what we can do. For this installment, we made some foundational changes to one of our double IPA recipes to see what would happen. Starting with our house yeast we used some touchstones of more West-leaning properties by adding caramel malt, a selection of dank and piney hops and eliminating wheat from the grist.The result is a balance between two worlds—notes of grapefruit and pineapple juiciness, residual resin and a smooth, malty bitterness on the linger.