Big news, folks! We’ve decided it’s finally time to start straying from the basics and adding a little flair to the names of our beers. As we brought our brewing operation to life earlier this year, we felt it best to establish our tried-and-true line up and stick with calling them what they were: Kölsch, Juicy IPA, Amber and the rest. Don’t get us wrong: These beers are top-tier and we couldn’t be prouder of them. But our brewing crew has really hit their stride with both our steadfast offerings and new recipe development, and their latest concoction tasted worthy of a unique moniker at the very first sip.
Welcome to the world, Bad Bear IPA! This IPA is darker and more bitter than any we’ve brewed so far. Don’t let the color fool you. Although we have plenty of malt involved in this recipe, this is a hop-forward IPA. We brewed it with Mosaic, Cascade and Centennial hops and it is positively bursting with flavors of stone fruit and dank citrus.
You may also pick up on some piney, earthy undertones. Those come from the roast malts we used to compliment the classic American profiles of the hops we chose. Accompanying the roast malts were English Maris Otter malt as well as American caramel malt.
This roasty IPA is brown as a bear’s backside with a bitter bite on the front end to match. Coming in at 6.8% ABV, you can enjoy a couple pints if you’re inclined to walk on the wild side. As with all of our brews, you can fill a 32- or 64-ounce growler to go and share or order a pint to sip alongside our smoked chicken melt, a hot pastrami Reuben, or any number of our pub kitchen’s delicious offerings. And yes of course you can add it to a flight first if you’re not ready to commit to the full pint experience.
Take a chance and step into the woods with the Bad Bear IPA as soon as you can. It won’t be around for long!