Hoppy Lager

Northern Hemisphere Harvest® Torpedo® Extra IPA

Hoppy Lager

A hop-heavy twist on the classic blonde lager.

This hop-forward beer combines the intense aromatics of an American IPA with the crisp drinkability of a German-inspired lager. Originally brewed as part of our first Beer Camp Across America pack, this beer features bold grapefruit and floral hop notes accentuated by the light body of a classic blonde lager.

Overview

  • Alcohol Content 7.0% by volume
  • Beginning gravity 15.3° plato
  • Ending Gravity 2.4° plato
  • Bitterness Units 55

Ingredients

  • Yeast Lager yeast
  • Bittering Hops Magnum
  • Finishing Hops Amarillo, Comet, Mosaic, Citra, Ekuanot, El Dorado, Simcoe, Tettnang
  • Malts Two-row Pale, Munich, Caramel, Acidulated

Food Pairing

  • Cuisine Green Thai Curry, Grilled Chicken with Salsa Verde, Spanish-style cured Chorizo
  • Cheese White New York-style Cheddar

Brewing is as much art as science, and all beer specifications and raw materials are subject to change at our brewers' creative discretion.

  • Bitter vs. Hoppy

    There is a general misconception regarding the bitterness of beer versus how hoppy a beer tastes. A beer’s IBU number is based on a measurement of how much bitter hop acid is in the packaged beer. Hoppiness on the other hand, is a relative thing and can’t be put into numbers. If both bitterness and hoppiness come from adding hops to beer, how can bitterness and hoppiness be disconnected?
    Bitterness comes from adding hops to the kettle. There, the boiling process causes a chemical change in the hops (isomerization) which allows the resinous acids to mix with the liquid without separating out. Adding hops to the kettle after the boiling has stopped or adding hops into the fermenter (such as in dry hopping or our hop torpedo process) allows hop oils to mix with the beer—the source of most of the hop flavor and aroma—without adding bitterness. A beer can be hoppy but not bitter, and vice versa, but looking only at IBU doesn’t give a good measure of the hop flavor in a finished beer.

  • Ale versus Lager

    All beer is broken down into two camps: ale or lager. The principal difference is the variety of yeast. Ales use a yeast called Saccharomyces cerevisiae, referred to as “top fermenting” because of the frothy foam created during fermentation. Lagers use a yeast called Saccharomyces pastorianus, called “bottom fermenting” because of the slower, restrained fermentation process. Ales are fermented at warmer temperatures and generally produce more fruity and spicy aromas from the yeast. Lagers are fermented at cooler temperatures and produce cleaner, more reserved aromas, which let the malt and hops shine through.

  • Dry Hops

    We work hard to get strong hop flavors into our beers and one of the ways we do that is through dry hopping. Dry hopping refers to the addition of whole-cone hops to the fermentation tanks. The addition of hops to cold beer allows the aromatic oils and resins to infuse the beer with flavor and aroma without adding any additional bitterness.