“Originally a special brew for the West Coast IPA challenge (which it won in 2011 under the name ‘Moa McMoa’). Unique dry hopping occurs in the fermenter/conditioning tank as opposed to the kettle. A variety of hops are added throughout; at the beginning of the boil for bittering and late for dryness. This technique produces a well-balanced Double IPA.”
Served in an IPA glass the deep amber pour boasts a gorgeous appearance with rich copper hues. Atop this liquid beauty sits a tight 1 and a half inch head that holds showcasing good retention and even better lacing. A lot of promise here already. Slightly complex on the nose, initially subtle herbal aromas of coriander and tea leaf jump out but instantly a woody, oaky element surfaces bringing with it subtle hints of cedar and pine. Slightly astringent notes of alcohol are really well buried among more wafts of aniseed, blood orange, pepper, toffee and grapefruit. Absolutely remarkable aroma offering depth on so many levels. The mouthfeel is dry with medium carbonation. Full bodied. The 100 IBU rating is very well disguised as its nowhere near aggressive as we expected. Upfront a subtle hint of toffee softens the strident booze burn which couples up well with the bitter, citric hops. The booze burn continues through the mid-palate and finishes dry and bitter with good length. 9.1% ABV is very evident throughout, quite overpowering at times. Also we don’t understand the ‘Belgian’ side of it, if anything it’s just a well put together west coast style DIPA. Hats off to the kiwi’s again, nice brew.