BTTLB #5 utilizes two of the biggest names in the Southern Hemisphere hop scene. Hailing from New Zealand; Riwaka and Motueka connect with US-grown Citra hops to create complex notes of fresh crushed citrus, sliced melon, and tropical fruit. Finishing with a slight mojito-lime character, this NE IPA is packed with summer vibes from start to finish.

BTTLB #4 is centered around Strata and Idaho 7 hops. Used in abundance in both the kettle, and dry hopping process. Expect notes of fresh picked strawberries, papaya and ripe tangerine. This beer honors the official 100th anniversary birthday of the founding of the Appalachian Trail. On October 7, 1923, the first section of the trail, from Bear Mountain west through Harriman State Park to Arden, New York, was opened. Cheers to the AT!!!

The latest evolution of this beer is a step into the dank side! We altered the grain bill slightly from the last batches, and gave a nod to some of the classic hops that catapulted craft beer in the early industry days… Cascade and Cashmere-used in both the whirlpool and an abundance during dryhopping (Over 3 lbs./BBL). Low bitterness in the front, with a subtle sweetness in the finish. This DIPA pours a slightly hazy copper hue, and is full of flavors and aromas of dank hop resin, overripe grapefruit and candied apricots.

Volume #2 of our always evolving DIPA series, highlights Vic Secret and Enigma in the hop bill. Late hop additions in the whirlpool and an abundance during dry-hopping create huge aromas of white wine grapes, peaches and pineapple. The flavor of these hops create notes of Red Currant and Raspberry. Each batch of this series will differ from the one before it, giving us a chance to try different hops, malts and techniques within the process.