Born Yesterday is a newborn version of our re-born Pale, a Newer New Dogtown Pale with a fresh addition … We added some wet, lupulin-drenched, un-kilned, whole-cone, fresh-picked-and-rushed-straight-from-Yakima hops for your immaculate reception. This Un-Freakin-Filtered, wetter-than-wet beer has 11lbs-per-barrel of Simcoe, Citra, Mosaic and Indigenous Catawampus. Whoa.
Big beers are good and Big IPA's are even better. But it's kind'a like, well, first you ride some great wheelies and then you get it in your head to try jumping stuff. Maybe you start with a ramp in the driveway and then you move to bigger things like a real cougar and rattle snakes. It's a rush and all your friends think you're pretty cool, but eventually even that's not enough so you jump through fire, over some trucks, some Dodge's, some Semi's, a fountain, and later a pile of wrecked cars. While making strong beers it's hard to screw the pooch and end up steppin' off into a rag doll boogie, but your taste buds can get bent and over time you start to thinkin' that only bigger is better. Eventually you jump your beer over the Snake Canyon and end up on the news in the river with a headache. We do dig our beers big and we do dig an occasional Flip n' Whip, a solid McMetz, or a Nack grab... but balance is still the most important skill and the MAXIMUS IPA is exactly that. Ask anyone. Ride a pint. Taste the hops. Slurp the malt. Drink the juice- Live to ride another day...Beer Me
"Clean this mess up or else we'll all end up in jail...those test tubes and the scale...just get 'em all outta here..." He was referring to the complex super-critical-CO2 hop extraction equipment set up on the table in the lab across from the brewhouse. Hop extracts are for the BIG brewers, he thought - suitable only for crummy sub-standard and barely-passable industrial lagers, not the subtle and elegant craft beer made here. But wrong he was. The New Brewer does not eschew any possible inputs. In this case the mountain of extracts will replace the mountain of hop vegetative material in the kettle thus creating cleaner hop flavors and preventing the otherwise spinach-like mess of a kettle full of super-hopped wort from clogging up a pump or worse. The sensuous honey-like amber ooze was administered intravenously to the wort kettle and the sacrament was complete. Another kettle of Hop Stoopid is once again raised up and fermented on high.Beer Me