It was a bit of a personal hurdle, something like deciding to make a pumpkin beer, but not as fraught. Had to lift our heads out of the Easty haze. So, we added a variety of hops (simcoe, citra, chinook) at various stages of the boil and none in the fermenter. Not easy, that. Passing by the fermenter daily and not mounting to the top with a bag. That’s the main difference between out there and back here, with some IPA’s anyway. The beer drops clear (weird) and struts significant citrus hop flavor. The aroma goes more towards orangey tropical. The expected hoppy bite is almost balanced by a malt bill primarily of pale, munich and caramel. Might keep this one around, give it a name.