For our first Macrodosed Oat Cream IPA ever, we’ve matched our dry hopping levels to the same amounts* that TayTay used her private jet (a Dassault Falcon 900 for those playing at home) during her recent world tour. *Answer: Excessive.

Macrodosing involves filtering the beer through the centrifuge post fermentation and before adding the dry hops. The hop bill is then added all together in a gigantic addition once the filtered beer is returned to the fermenter. The concept is to remove any unwanted material from the beer to create an intense, ultra clean hop profile. In this case we added Amarillo, Sabro, Simcoe and Peacherine hops to create a tropical fruit smoothie full of coconuts, peaches, mango and a touch of passion fruit.

Ingredients: Water, malted barley, malted and unmalted oats, lactose (from milk), hops, yeast.

Contains milk.

500ML | 7.6% ABV