Experimental Hop IPA

Experimental Hop Session IPA Experimental Hop Pilsner

Experimental Hop IPA

Heavy hops, light haziness

The new style in IPAs is to highlight heavy hop aroma without intense bitterness, and this lightly hazy IPA does just that. It features the native-grown FZMR2 hop varietal, known for its mango-forward flavors, as well as HBC598, 438, and NeoMexicanus. The result is a danky, juicy, citrusy IPA with big flavor and aroma and low bitterness.


  • Alcohol Content 6.7% by volume
  • Beginning gravity 16.0° plato
  • Ending Gravity 4.1° plato
  • Bitterness Units 58


  • Yeast Ale yeast
  • Bittering Hops Experimental Hops 598, 438 & Neo Mexicanus FZMR2
  • Finishing Hops Experimental Hops 598, 438 & Neo Mexicanus FZMR2
  • Malts Two-row Pale, Maris Otter, Oats, Wheat

Brewing is as much art as science, and all beer specifications and raw materials are subject to change at our brewers' creative discretion.

  • What is IBU?

    These days, with the explosion of hop-forward beers, it’s common to see IBU numbers printed right alongside a beer’s name, but what do those three letters mean? IBU—International Bitterness units—is a measurement of the bitterness of beer based on how much hop resin (iso-alpha acid) is in the finished product. The higher the IBU number, the more hop resin is in the beer, but the numbers can be deceiving. A beer might have a high IBU number, but not taste very bitter, so how can that be? Bitterness can be masked by sweetness, and barley malt is a source of sugar. Most of the malt sugars are consumed by yeast during fermentation, but some remain in the finished beer (represented as ending gravity or finishing gravity [F.G.]). Different beer styles have different amounts of sugar remaining after fermentation and therefore will accent or mask hop bitterness. For example, if two beers—an American pale ale and an oatmeal stout—have the same alcohol content and the same IBU number the pale ale at 2 degrees Plato F.G. will taste significantly bitterer than the oatmeal stout at 4 degrees plato F.G. because the stout has more sugars left after fermentation.