On a recent trip to San Diego to ‘top up’ our brewing knowledge we learned a new dry hopping technique, which sees the dry hops ‘topped up’ in the fermenter regularly in the days right before packing. This process was developed as a way to remove any unwanted hop characteristics whilst amplifying the fruity notes we crave.
We scribbled notes on coasters and brought them back for the innovation team to decipher. Based on this new West Coast IPA, they’ve done a pretty good job.
New Zealand hops Nelson Sauvin and Southern Cross are paired with Citra to provide an intensely fruity flavour profile with floral and pine accents balanced perfectly with a light, crispy body and minimal bitterness.
