No matter where a thing comes from, it becomes “Jersey” when it balances an intrinsic “awesome” and defining edge. PLaying this beer game for a while, we’ve found that Atlantic Highlands water and Kolsch yeast make a decidedly Jersey-version of the plush, modern IPA’s we are all so in love with, enhancing a bit of inherent bitter tension. In the NJ IPA series, we take malts and hops that we know we love together and give them this Jersey treatment. For Down to the Well, we landed on a blend of Ekuanot, Callista, and Cashmere hops, layering lively lime, stone fruit and berry notes over a plush malt bill. Drink Down to the Well until you get your fill.