Make way for the Big Little Thing, an imperial IPA flexing a full malt body, restrained sweetness, and ropical hop flavors of mango, grapefruit and tangerine.
Malts: Pale malt, Wheat malt, Munich malt
Hops: Magnum, Crystal, Chinook, Idaho 7, Columbus, Cascade, Mosaic
Yeast: Ale Yeast
Big Little Thing defies brewing logic. A monster ABV and booming hop character, but tame sweetness and a clean finish? This anomaly of imperial IPA starts with the mash. More than just using a huge volume of malt (and we do fill our mill to overflowing), we mash our grain aggressively to yield a higher ratio of fermentable vs. unfermentable sugars. This allows yeast to metabolize nearly all sugar, which both boosts the ABV and cuts the malt sweetness. At the same time, yeast and hops collaborate on their own magic. Dry hopping during active fermentation sparks biotransformation: yeast cells alter the chemical compounds in hops to unlock entirely new aromas—like the tropical wave that washes over Big Little Thing.
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