For Scratch #335 IPA, we’re continuing our experiments with hopping at different times and different temperatures to precisely disperse the flavor and aroma of hop oils. This time around, we started with rustic pale malt from a farm in Mount Joy, then kicked up the late whirlpool hops by nearly 35 percent, coaxing out even more notes of overripe grapefruit and melon hard candy. Malted oats smooth up the mouthfeel and lend a silky body. We taste: grapefruit rind, peach, melon hard candy. Draft and growler fills now available in our Tasting Room.
For our most recent explorations in dry-hopping, a pilsner base built with subtle Tolar and Bojo malts has allowed our choice of hop to stand out. This time around, we replaced Mandarina Bavaria with Cardinal. Scratch #336 is crisp and dry with the signature bready character of a traditional pils, but Cardinal’s notes of citrus and gooseberry push this beer outside the traditional box. We taste: biscuit, citrus, plum. Draft and growler fills now available in our Tasting Room.
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