To celebrate their 8th anniversary, Taphouse asked us to brew a special west coast IPA, our first west coast as a matter of fact, and it as a very special enzyme treatment.
We wanted to blend old school techniques with brand new science. We brewed a base beer consisting of Best Pale Ale malt from Simpsons, along with a tiny amount of wheat and premium English Caramalt.
We asked our friends at Crosby hops to supply the best hops they had. We used Simcoe, Chinook, Cascade and Centennial. These hops were used both in the boil and in the dry-hop.
The Chinook in particular makes up a large portion of the beer and it has an amazing aroma of overripe tangerine.
To tame the sometimes harsh and grassy notes of west coast IPA's we added a brand new and special enzyme blend to the dry-hop that transforms some compounds into fruiter and juicer aromas and flavors.
Taphouse is a bar that has been hugely important for us in our careers and they continue to be great friends. Cheers and congratulations to Taphouse on 8 amazing years - here's to many more years! Show Less