Black IPA exists as an uncommon style where an IPA is made with roasted malts, allowing the woodsy character of the hops to match an earthy malt. On that conceptual foundation, here we’re going with a rye heavy malt to introduce some spice notes to the mix. For hops Citra and Amarillo were the core which give punchy floral and citrusy notes. A late addition of Chinook adds the classic IPA pine scent. Where it gets really interesting though is in the post brewing conditioning. This beer was rested with heavily toasted oak chips which had previously been used to infuse oak into gin. Infusion works both ways though, so these gin soaked oak chips were the perfect secret ingredient to meld the two halves of this black IPA. The oak provides even more spice notes to layer on top of the the rye, while the heavy toasting gives some charred wood to go with the roasted malt character. The gin botanicals further the floral and cirtusy notes, and juniper rescues that woodsy piney aroma from being down in the dirt.
A mastercraft in flavour synthesis.