Craft beers are constantly brewed to higher and higher strengths - from higher alcohol to more bitterness, it's a growing trend that is not going to disappear. For some, this trend is an adulteration of craft brewing and historic beer styles. For others, it's a symbol of the creativity and defiant nature of craft (and home) brewers. I subscribe to the later. Brewing extreme beers and breaking style guidelines is good for craft beer because it usually translates to increased flavor, aroma and experience. Because I hold this perspective, a Double IPA was one of the first beers I wanted to master...
The judges at the
Mayfaire Homebrew Competition think I've figured out the style. Five hundred and fifty entries in the Mayfaire and I had the best beer in Class 13 Double IPA and Barleywine. How awesome is that? Golden - literally! I'm getting closer and closer to becoming a "pro brewer" thereby disqualifying me from these competitions, so I need to relish in the glory of victory at the home brew scale.
Enough gloating, how about the beer? It clocks in at around 9% alcohol by volume and rocks about 80 IBU. The hop flavors are attributed to a pretty elusive hop combination - Citra and Simcoe. These two hops have high oil contents and contribute loads of flavor and aroma. The Citra hop contributes flavors of tropical fruit and the Simcoe hop provides a piney resinous bitterness - a pair of contrasting hops that is just sensational. You have to try this beer to believe it!
