Co-financed by the European Union

18 LAT?

OF 18?

NEIPA Citra, Comet, Galaxy

Full body, smooth, velvety texture, haziness and the moderate bitterness – it`s our New England IPA. Double dry-hopped with Citra, Comet & Galaxy, which resulted in a very intense hoppy aroma. It`s filled with notes of citrus, mango, pineapple, peach and lychee – full, juicy, tropical, intense and at the same time very drinkable!

Salamander New England IPA Citra, Comet & Galaxy

The same deep, velvety cereal flavor, increased quantity of malts and oat flakes, fermented with our favorite British yeast strain: Burlington and double dry- hopped. This time the Comet hops turned out to be the most intense, giving juicy grapefruit aromas, with a distinct tropical fruit accent, supported by pine-resin notes.



New England IPA should be juicy!

We used up to 7 different types of malts and flakes! Including traditional raw materials from Great Britain – Pilsen Malt Golden Promise, oat malt and toasted, dehulled oats, which gave a wonderful yellow color, haziness and velvety texture.


This is one of the latest styles in the India Pale Ale family, which was created in Vermont, US. Brewers from this region, against all known rules, added hops during… fermentation. Hopping at this stage does not usually have a positive effect on the process, but in the right conditions yeast can biotransform hop oils into slightly different compounds, giving an even more intense hoppy aroma!

During dry-hopping process we added 3 types of hops:

The mixture of Citra, Comet and Galaxy (of which Comet turned out to be the most intense) gave fruity aromas of: grapefruit, mandarin, peach, pineapple and mango supplemented with pine-resin notes.

Best when it`s fresh!

Such intensely hopped beer tastes insanely – especially fresh! Hop aroma decreases over time. Therefore, treat this beer with particular care – keep it in a dark and very cool place (the fridge will be a good solution) and do not wait – drink fresh!

  • Style: New England IPA
  • Parameters:
    • Extract: 16,0%
    • Alcohol: 6,2%
    • IBU: 40
  • Ingredients:
  • Malts: Barley: Pilsner, golden promise, Munich; wheat malt, oat malt; Oatmeal; toasted hulled oats
  • Hops:
    • Bitter: Columbus (US)
    • Aromatic: Pacific Jade (AU), Simcoe (US)
    • Dry-hopping: Citra, Comet (US), Galaxy (AU)
  • Yeasts: Burlington Ale
  • Appearance: yellow, hazy, small-bubbled white foam
  • Aromas: grapefruit, pine, tangerine, peach, pineapple, mango
  • Mouthfeel:
    • 1 – full
    • 2 – smooth
    • 3 – hoppy finish, mineral
  • Serving temperature: 8-12⁰C
  • Glass: Sensoric, tulip, snifter
  • Foodpairing:
    • Dishes: burger with mustard sauce, oyster mushrooms in a coating with sheep cheese and chives 
    • Cheese: Stilton, Roquefort
    • Dessert: grapefruit and mandarin sorbet, cold cheesecake with passion fruit ganache.