Double Dry Hopped IPA

The DDH IPA (Double Dry-Hopped IPA) is the ultimate evolution of modern cold-hopping techniques. The idea is simple yet radical: adding dry hops not once, but twice during fermentation or maturation, multiplying the intensity and aromatic complexity without increasing aggressive bitterness. The result is a beer that is explosive in aroma, with a nose packed with tropical fruit, citrus, and resin.

In the glass, especially when combined with the NEIPA style, it shows an intense golden yellow color, usually very hazy, with a creamy white head and good retention. It shines on the nose: layers upon layers of mango, passion fruit, pineapple, peach, grapefruit, orange, mandarin, fresh grass, and a resinous background. On the palate, it has a medium to full body, silky mouthfeel, moderate sweetness, mild to moderate bitterness (35-60 IBUs) very well-rounded by the dry hopping dose, and a finish with fruity persistence. It ranges between 6% and 8.5% alcohol.

It is brewed with pale malts, oat flakes, and wheat that provide a smooth body, modern hops such as Citra, Mosaic, Galaxy, Nelson Sauvin, or Strata applied in large doses in two well-separated dry-hopping rounds, and slightly fruity ale yeasts.

It is a beer intended to be drunk fresh, as soon as it hits the market, because its aromas are fragile and evolve quickly. It pairs with Asian cuisine, sushi, ceviche, Thai food, or creamy cheeses. It should be served between 6 °C and 8 °C in a tulip glass. An essential collection for lovers of the most aromatic hops.