10th Anniversary Beer

For the 10th anniversary they brewed a damn hoppy hazy IPA with experimental new hop varieties that don't even have official names, HBC 586 & HBC 630. We used a crisp, rich-flavoured pilsner malt we love, Pure Idaho, for base and added red wheat malt and oat malt for haze and creamy mouthfeel. We used HBC 586 & HBC 630 in reduced-temperature whirlpool so we can hop at a higher rate without too much bitterness, and double-dryhopped with HBC 586, HBC 630, and small portion of Citra Cryo at an aggressive hopping rate.