The evolution of the modern IPA continues! A double dry-hopped IPA with tropical aromas including passion fruit and papaya.
[Character]A hugely aromatic terpine and thiol DDH IPA with bags of tropical citrus flavours, including nuances of passionfruit, guava, papaya, and tangerine. The beer has a balanced bitterness with huge amounts of hop flavour, but stays light in body, with with notes of honey and sweet pastry from the malt. This beer stays clean and dry in its finish, and is to us a great example of a punchy and ultra-modern West Coast-inspired IPA.[Food Pairing]Tarte tatin with herb-infused shallots, "hamo" eel with vinaigrette mixed with leafy herbs, cream stewed chicken and celery[Naming]This mini series focuses on the enhancement of IPA as a style, and its evolution, and therefore we consider this to be a project - our Apollo program, if you will - and for that reason we decided to give similarly themed names, kicking off with Arion.[Brewer's Voice]The first in a new mini-series of thiol driven DDH IPAs, we are kicking off with a beer featuring plenty of passionfruit, citrus, and broader tropical fruit character. This was a fun and challenging beer to craft: with thiols, what your get up front is not always what comes out in the beer. The world's understanding of thiols is still relatively new, and so we are all learning together what thiols are in which hops, and how can we best access these incredible aroma compounds. For the base of this beer, we took a mostly West Coast-style approach to the beer, keeping it simple with a base of pilsner, with the addition of a little honey malt and wheat malt to keep it pale in colour whilst offering a touch of body. We broke the hops up depending on whether we were targeting their free or bound thiols. For hops where we were targeting bound thiols, we added them in the mash and during mid-fermentation as the enzymatic and yeast activity in these stages helps us gain access to these flavour compounds. Hops high in free thiols were used traditionally in late boil and in dry hop additions. We used Super Sauvin, a hop loaded with Phantasm (a hop thiol precursor), was used to further amplify these bound thiols. Specifically, we were targeting thiols which contribute a strong passionfruit flavor with a bit of grapefruit citrus. We used a generous blend of hops here with NZ cascade, Super Sauvin, Southern Cross, Anchovy and Citra being the stars of the show. While brewed in the West Coast style at the start, this beer has some haze due to the shear volume of hops we used, and because of the additions being made throughout the conditioning process. This beer is a fun experiment in the world of thiols, and is designed with hop lovers in mind!StyleWC DDH IPASeriesEnhanced Project（KBC2.0）ABV6.5%IBU35Gas Volume2.65OthersFlaked wheat, phantasmCategoryBeerJAN4589718742731Shipping Start2025/08/26Regarding shipping datesPlease note that, when multiple items are ordered together, they will be shipped out after the shipping start date of the latest product in the order.Best Before2026/04/22
