Together with the brewers from the Finback brewery in Queens, New York, we combined the powerful DIPA with a large addition of pink guava and Yuzu purees. Get ready for the hit of citrus, tropical fruits and hoppy aroma, in the equally expressive Double IPA. That’s how people drink in Queens, and now also in Lower Silesia!

	ART+26 Yuzu & Guava DIPA Intensively hopped Double IPA for the production of which we used exceptionally beautifully fragrant: Citra, Mosaic and Simcoe varieties. The beer is very light and drinkable – especially for such a high in extract and alcohol content beer. Along with the hop aroma, you can find the notes of fruit additives: pink guava puree and Yuzu juice.

Style:

The basis is the Double IPA style – strong, light, top-fermented beer, intensely hopped, especially during aging with the addition of tropical fruit – Yuzu and pink guava.

Malt/extract:

The beer is very light, especially for such a high extract (21 Plato), because only light malts have been used by us – the base consists mainly of Pils malt, to which we added oat and wheat flakes for a slight hazyness and velvety smoothness. Part of the extract also comes from maltodextrin, an unfermented sugar that gives it more fullness and subtle sweetness.

Hops:

The adjective DIPA does not occur here by accident – the beer is very well hopped – most of the hops went to the Whirlpool machine and, above all, during the aging process. Together, we used over 30 g per liter of obtained beer. We used only the most aromatic varieties: Citra, Mosaic and Simcoe.

Fruits:

Pink guava puree – natural, 100% pure, made from whole fruit, together with seeds. Guava is an unusual fruit, often called the apple of the tropics. It is slightly tart and sour, with a noticeable sweetness. The aroma contains dozens of notes, the most characteristic of which are: black currant, green grass, flowers, fruit and a bit spicy, phenolic aromas – reminiscent of white pepper and cloves.

Yuzu juice – it is a sour citrus fruit grown in Japan very often used in Japanese cuisine. It is well known for its intensity – it is propably the most acidic and aromatic citrus fruit. It is also extremely efficient – the juice is prepared from the whole fruit, together with the peel, which makes it very intense. In beer, it increases acidity and is responsible for a fresh and distinct citrus aroma.

• Style: Fruit DIPA
• Parameters:
  • Extract: 21,0%
  • Alcohol: 9,3%
  • IBU: 60
• Ingredients:
  • Malt base: barley malt: pilsner, oat malt, flakes: oat, maltodextrin
• Hops:
  • Bitter: Columbus (US)
  • Aromatic: Citra, Mosaic (US)
  • Dry-hopping: Mosaic (US), Simcoe (US)
• Yeasts: London Ale III
• Appearance: light golden, slightly cloudy, with not high white head

• Aromas: guava, yuzu, lemon, grapefruit, melon, lychee, white pepper, mowed grass, blackcurrant, floral
• Mouthfeel:
  • 1 – half-full
  • 2 – mineral
  • 3 – juicy and refreshing hoppy finish
• Serving temperature: 8-12⁰C
• Glass: Sensoric, tulip, snifter
• Foodpairing:
  • Dishes: guava glaze ribs, jambalaya with soy sausage and spicy pumpkin
  • Cheese: Roquefort, Lazur
  • Desserts: matcha tiramisu with yuzu