"More than Double dry hopped with Citra double IPA"

"Il s'agit d'une hazy dipa, bien trouble, teintée d'une couleur jaune paille. Cette bière est volontairement très sèche pour accentuer sa pintabilité. Un houblonnage massif de Simcoe, Mosaic et Amarillo confèrent une magnifique gamme aromatique sur les fruits tropicaux confits. Niveau originalité, on repassera, niveau efficacité c'est gagné. 9,2% d'alcool, pour une buvabilité extrême. Les plus nostalgiques se rappelleront vaguement l'anthologique Suske le millionnaire. Cette bière est dédiée à Suzanne et Jean-Claude de l'épisode culte "La soucoupe et le perroquet", de la fantastique émission StripTease."

"mperial India Pale Ale hopped with Citra, Mosaic, Galaxy and Nelson. Malted wheat and flaked oats balance the enormous hop charge. A bitter kiss with a soft and juicy mouthfeel. Dangerously drinkable."

"Big, juicy and full bodied. Smooth hazy with waves of Citrus, Berry & Coconut."

"Lervig and Slowboat have gotten their minds in sync to create a modern era Juicy IPA brewed with true Kveik yeast from Ebbegarden farm in Stordal Norway. The yeast is a perfect IPA strain due to its fruity tropical flavor it imparts as it ferments at high temperatures. We used generous amounts of Citra, Mouteka and Simcoe hops to allow the yeast to pair with each other. The beer itself is juuuicey 8,2% abv with haze and soft supple mouthfeel and balance. Tastes like a pineapple starburst, Pavlova and a Bellini cocktail all in one sip."

"Part of a series of beers brewed for EURO 2024, paying tribute to football legends. Double New England dry IPA hopped with Citra, Vic Secret and Idaho Gem."

"Heavily Hopped Double IPA with Citra, Talus & Sabro."

"Double India Pale Ale with Cryo Citra, Amarillo, Azacca and Vermont Ale Yeast. It's round, resinous and comforting !"

Double NEIPA w. Mosaic, Talus & Simco

"A collaborative beer with a top brewery from Portland, Oregon. This juicy Double NEIPA is heavily dry hopped with Strata, HBC 630 and Citra varieties."

"Dangerously drinkable, smooth, aromatic, we add some mango in it so it's even more juicy ! Cheers !"

"A label collaboration with great artist Yuri Hill. A black saison with orange and basil to celebrate our 3rd anniversary.

Double IPA (Nelson Sauvin / Mosaic), Cryo X Phantasm @ whirlpool, Aromazyme @ fermentation, Nelson Sauvin Bliss, SubZero Kief Nelson Sauvin, Cryo Mosaic @ dry hop

DIPA w. Audacia & Strata.

DIPA w. Strata, Citra & Idaho 7.

"It's Halloween. Everyone's entitled to one good scare. The fourth chapter of The Juicyville - Michael - is a double NEIPA lurking in the shadows with a sack of Galaxy, Citra and Superdelic hops. Don't blink - you might miss the last sip..."

"Hazy and very hoppy Double IPA. Collab with Hoppy People - Switzerland. Packed with hops; Citra and a pinch of Sabro in the whirl. Motueka, Citra and Mosaic Lupomax, Amarillo and Simcoe Cryo in fermenter."

DIPA w. Nelson, Southern Cross, Mosaic & Cascade

DIPA w. Citra & The Bruce

DIPA w. Mega Terps, Nelson, Citra & Riwaka

DDH DIPA w. Idaho 7, Idaho Gem, Simcoe Cryo

"New England DIPA - collaboration with Ziemia Obiecana Brewery. A juicy Double IPA with a malt base composed of barley malt, wheat malt, and oat flakes. This beer showcases a full spectrum of hop products. For the whirlpool, Citra in its Incognito form was used. During dry hopping, classic Citra was paired with concentrated Lupomax pellets. For the Krush hop variety, both the classic T90 pellet form and a new market innovation – Hyperboost hop extract – were utilized. This composition delivers an intensely hoppy character with restrained bitterness. The hopping process was carried out using a Hopnik device from Rolec."

"X Anniversary 2/10 TDH New England DIPA w/Orchestrated Minds - the second in a series of anniversary beers brewed in collaboration with friends from Orchestrated Minds Brewery. A triple dry-hopped (TDH) DIPA is a novelty for our brewery. This beer is in the New England style – heavily hazy and focused on hop aroma. The dry hopping was divided into three stages. The first addition went into the fermenter just before pitching the cooled wort. The next portion was added during active fermentation for the so-called biotransformation process. The final addition was made at slightly lower temperatures to give the beer its finishing touch. The result is an incredibly fruity and full-flavored brew."