We chose the acceptable, but not wholly tradition trio of raspberry, pineapple and orange as our base flavor profile. We then designed the recipe with creaminess in mind. We stuffed our grain recipe full of sticky fluffy oats to build that silky smooth mouthfeel. We selected out hops to compliment the intense fruit characteristics of the puree. The kettle was hit with Mosaic oil and Hallertau Blanc. We then designed the dry-hop as a trio with New Zealand Moutere, PacNW Citra and the Almighty Australian Galaxy. The resulting aroma was bursting with overripe mango, papaya, bright berry, and dank citrus. We blended the base with an even mix of puree at a rate of 1lb/gallon and added organic vanilla beans to add to the creamy soft texture of the base.
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Hazy Double IPA8.0% ABV70 IBU
Parish Brewing Co.Broussard, LA
We doubled the massive amount of hops used in our original Ghost in the Machine recipe resulting in a mind-blowing Citra hop experience.
Island Style IPA | Collab with Maui Brewing Co.6.5% ABV60 IBU
Coronado Brewing CompanyCoronado, CA
This bright, juicy IPA balances island flavor with west coast hop aroma. A blend of New Zealand hop varietals including El Dorado, Waimea, Motueka, Mosaic, and Chinook lend the beer flavors of pineapple, mango, stone fruit, citrus and pine.
Hazy IPA7.0% ABV
Sun Lab Brewing CompanyMiami, FL