Two row and crystal malts make for a nice malty
backbone to support the big IBU and aroma of our
IPA. We use a combination of centennial, cascade,
and simcoe hops in three separate boil additions to
give bitterness, then dry hop with the same three
hops to drive the intensity of the floral, piney, citrus,
and currant aromas as high as possible.
Available near Fairfield, Connecticut
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