How We Brew Our IPA
Our IPA journey begins with selecting the finest pale malts from Simpsons UK and Weyermann Germany. These form the backbone of every batch, providing the clean, biscuity foundation that lets our hops shine.
We use a combination of Citra, Mosaic, and Chinook hops — sourced from the Pacific Northwest and New Zealand. The key is in the timing: we add hops at four different stages during the brew, each addition contributing a different layer of flavor.
The first addition during the boil provides balanced bitterness. Mid-boil additions bring out tropical and citrus notes. A whirlpool addition extracts delicate aromatics without harsh bitterness. Finally, our generous dry hop charge — added during fermentation — delivers that explosive burst of mango, grapefruit, and pine that defines our IPA.
Fermentation takes place at a carefully controlled 18°C using American ale yeast, which accentuates the hop character while keeping the beer clean and drinkable. After two weeks of primary fermentation and dry hopping, we cold-condition for another week before packaging.
The result is a beer that's bold yet balanced — 6.4% ABV with 50 IBU, bursting with tropical fruit and resinous pine, finishing crisp and dry. Every batch is a labor of love, and we wouldn't have it any other way.
