This is our new take on the classic American style Pale Ale. Traditionally, hops are added throughout the 90 minute boil time to impart bitterness, flavor and aroma. Recently, a handful of adventurous brewers have come up with a technique called hop-bursting, where the vast majority of the hop load is added within the last ten minutes of the boil. This produces a beer that has an enhanced hop flavor and aroma with a smoother bitterness. We also spread the hop-burst through the hop-back and, of course, to the dry hop. We used a few newer hop varieties in Pitchfork: Melon, Mandarina, and Eureka. Which impart (not surprisingly) flavors and aromas of fresh melon, orange, and pine. We also added a good portion of Centennial hops for a more traditional touch. The malt profile is a robust, caramel forward, classic pale ale.