Experiments usually work best when you alter one variable. However, that can leave you stuck at a local maxima, where improvement requires radical change.

We've done everything we can to maximize hop aroma, so for this IPA we tweaked our recipe and process to get the malt out of the way. We switched to Pilsner malt and lowered the residual sweetness. We compensated by adding spelt malt for mouthfeel and reducing hop bitterness. Finally we dry hopped cold with varieties that bring to mind pineapples and tangerines!

Cheers,
Mike & Scott Read Less