Our second gyle has been maturing in Ardbeg whisky barrels for six months. Rich and peaty. Rich and vibrant drunk today, or matured and rounded drunk in months and years to come, the choice is yours. Please store upright below 12 degrees in a cool, dark space.
We've doubled the amount of dry hops in this IPA to bring you our first DDH IPA. Fermented with WLP4000 and dry hopped with Citra, Amarillo, Chinook, and Centennial.
This latest Pale Ale recipe includes dextrin malt for increased body in our lowest strength hoppy beer. Mosaic and Ahtanum were added to the whirlpool, before fermentation with WLP4000, and dry hopping with Ekuanot and Centennial.