Back in March, we had the distinct pleasure of hosting the Cushwa crew at Ocelot. The collab DIPA we brewed clocks in at a quite respectable 8.5%. We utilized a base of German pilsner malt and a little rye, plus a hefty addition of flaked oat, oat malt, and flaked wheat for those soft, pillowy feels. At the tail end of the boil, we sprinkled in some Waimea, then hit the whirlpool with Mosaic Cryo. During and after fermentation, we dry-hopped Above with Vic Secret, Strata, and Wai’iti.

This mighty mélange of Pacific Northwest and Southern Hemisphere hops summons big flavors of citrus, pineapple, candied grapefruit, and peachy stone fruit, balanced with just a touch of earthiness and dank weed.