Do you want to showcase the juicy chlorophyll-charged nature of hops? Because this is how you showcase the juicy chlorophyll-charged nature of hops. This year's Citra wet hops arrived to us fresh, cold, and drenched in bright papaya and mango notes: it was clear to us all that not making the juiciest single hop Double IPA possible with them would be like killing a unicorn. We filled our mash tun to the brim with whole cone wet Citra hops that were sexier than Burt Reynolds in Gator and smelled fruiter than a freshly poured hurricane. The end result is a Double IPA that bounces orange juice, mango, and lemon curd on toast flavors all over your palate like a rodeo clown in a barrel. Sticky on the tongue like a pot of honey, but with a big and hidden alcohol kick that's more dangerous than an ocelot in a railroad car, Sploosh Wet Hop Double IPA is a one-way ticket to the danger zone in liquid form.
Once a year farmers in Washington harvest hops in the peak of season, strip the flowers from the bines, and then ship them in refrigerated trucks overnight for breweries to brew wet hop beers. This is Flower Rangers' story. Starting with a classic Fieldwork IPA recipe, we cranked it up to eleven by adding in 10 pounds per barrel of Mosaic wet hops, creating a complex profile of under ripe melon, citrus peel, and passion fruit. A slick and chewy body carries the slightly grassy wet hops from start to finish, bridging the normally intensely sweet and fruity Mosaic with the uniquely bright character of their freshly harvested state. Enjoy Flower Rangers Wet Hop IPA before it runs out, or we get a cease and desist. Either way, it won't last long.
As a bonus I’ve added in the new can packaging for Galaxy Sauce, Island Time, Paulie vs Steve, Tiger Uppercut, Torrential, King Citra, Pulp Free, Tundra, Galaxy Juice, Galaxy Sauce, Coconut Milk & Fog Ripper
0 comments (click to read or post):
Post a Comment
Please leave a comment...I do moderate each comment so it may not appear immediately...and please be nice! You can also comment using Disqus (below) or even comment directly on Facebook (bottom).