![]() The beer, in total, comes across almost as a wit blended with a malty IPA. ![]() Opened this at about 45F - might be one of those that needs to be let warm almost to room temp (60F) for best result? Give it a try if you like basic IPA. Overall, this is pleasant enough - nothing "wow", but also nothing off-putting either. The malt presence is apparent, but not as strong as the other elements.įeel is medium, with moderate, fine, carbonation tingle. Taste is candied grapefruit and orange, with a bit of solventy/catty pine (white spruce-ish, really), with a bit of spiciness (coriander) coming in late, & lingering. Got momentarily worried, & went around smelling things - I still have a sense of smell. It's a fairly pleasant aroma - there just isn't much of it. (& trying not to drop it ) ) Alternating between the glass & open bottle I get some vague candied citrus notes, mostly orange, with hints of spiciness and crackery malt. The residual ("unscented" :|) soap smell is almost stronger than the beer, though I'm holding the very bottom of the glass. Let these hops sit in the beer for about a week to enhance the hop aroma, then separate the hops from the beer, and bottle as usual.Lightly hazy medium orange, with slightly less tha one finger of off-white head, that leaves a thin ring, and a few spots of lacing. Dry-hopped with Cascade hops, it has a floral hop aroma and a finish that is bitter (it is an IPA after all) without being harsh or astringent. There were some great IPAs out in the Pacific Northwest. After fermentation is complete, transfer beer to secondary, and add 1 ounce of Liberty hop pellets to the beer (this is called dry hopping). HARPOON IPA 12PK CAN We started brewing this beer as a summer seasonal in 1993. Smooth O: An easy-drinking DIPA that is well-balanced. Harpoon Black IPA (retired) IPA - Black / Brown / Cascadian Dark. Finishes with lingering citrus and floral hop notes M: Medium bodied with moderate carbonation. Top 50 Beer Styles Beer Tags Recent Ratings Breweries. Nothing sums it up better than our motto: Love Beer. This IPA style beer is best paired with curried dishes and Thai. HARPOON IPA From Dan Kenary Co-Founder and CEO When I founded Harpoon with two of my friends in 1986, we weren’t brewers we were just three young guys who loved good beer and wanted to open a brewery where friends could come together and have fun times with great beer. Harpoon IPA was ranked over both domestic and imported IPA's by Beer Connoisseur Magazine. Their flagship beer, Harpoon IPA, is a classic East Coast IPA that is an excellent introduction to the world of IPAs. It is a copper colored, medium-bodied beer with a floral aroma and distinctive hop finish. Let the beer slowly cool to about 68°, and ferment until complete. Starts off with some citrus and floral hop notes and then picks up some earthiness and light sweetness. Harpoon India Pale Ale was introduced as a summer seasonal in 1993, but is now available year-round. Add your yeast when the wort is 75° to 80° and aerate well. East Coast IPAs are more floral, aromatic, citrusy. ![]() Generally speaking, West Coast IPAs have rougher edges, aggressively bitter without apologizing for it. When done boiling, strain out hops and add the wort to cool water to fill to the 5 ½ gallon mark. While Harpoon IPA (5.9 percent alcohol by volume) is modeled after the English version of the India Pale Ale, the style has grown based on geography, and taste. Harpoon IPA New England’s Original IPA As enjoyable today as it was in ‘93, IPA is a regional favorite and a craft beer classic. Add 1 ounce Kent Golding hops for the last 30 minutes of the boil. Add 3/4 ounce Centennial hops and 1 teaspoon irish moss and boil for 60 minutes. Steep grains in about 3 gallons of water at 150° to 155° for 30 minutes. Collect enough wort to boil for 90 minutes and have 5.5 gallons yield. Mash grains together for 60 minutes at 150 -152°. Stop by our breweries for a beer or join us for one of our seasonal festivals. White Labs WLP006 Bedford British ale, WLP023 Burton Ale, Wyeast 1272 American Ale II yeast, Coopers Single Strain yeast. ![]() ¾ (three-quarters) cup corn sugar for bottling ![]()
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