Salamander DDH DIPA (Double Dry Hopped Double India Pale Ale)
One of the hippest styles, Double Dry Hopped DIPA, is a innovative take on the DIPA style.
OVER THE AGE
While brewing Double Dry Hopped DIPA, we have taken a fresh look on DIPA. Our version is slightly sweeter, not as strong, with an intense focus on the hop aroma but not necessarily on the bitterness level. What’s more, the beer needs to be cloudy to bring to mind fruit pulp. This beer is to be drunk when really fresh. That’s when it’s most impressive.
Although this is one of the strongest styles from the IPA family, the alcohol content is not high. The point is for the beer to have strong malty, even sweet, foundations, smooth texture and slight cloudiness produced by wheat and oak flakes.
There is a lot of going on! Loads of hops have been added at all brewing stages. What’s untypical for this style is the fact that we have omitted the addition of hops in the early stages of the process. In turn, the entire amount of hops is shifted to produce aroma. So, all we did was to pack as much hops as possible into Whirlpool, whose low temperatures preserve aromas and flavours of this wonderful plant. At this stage we have used our favourite hops, “the foundations of the revolution,” the aromatic Simco and Mosaic. We have doubled hopped the beer, once with the use of HopGun, equipment to extract ether oils in the cold area, already during the fermentation process, and second during the aging process when loads of Simco, Cascade, as well as this year’s harvest of the exceptionally citric Mandarina Bavaria. The Denali hop has added a strong aroma dominated by pear tones. As a result of using new-wave hops, we have produced beer that smells like fruit juice.
Dishes: livers served with baked pears; spicy chicken wings in mango sauce
Cheeses: Stilton, Roquefort
Desserts: sourish kiwi millet tart