Hop Hunter® IPA

Torpedo® Extra IPA Nooner® Pilsner

Hop Hunter® IPA

Intense wet hop flavor year round.

“…a taste of the future of IPAs, today.” — 

Hop Hunter IPA harnesses the complex flavors of just-picked hops through an all-new method of steam distilling wet hops before they even leave the fields. This revolutionary technique captures and intensifies the natural flavors, creating a unique and intensely aromatic beer. Our custom process gathers pure hop oil which, when combined with traditional whole-cone hops in the brew kettle, makes for an incredible IPA experience.

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  • Alcohol Content 6.2% by volume
  • Beginning gravity 14.7° plato
  • Ending Gravity 2.8° plato
  • Bitterness Units 60


  • Yeast Ale yeast
  • Bittering Hops Bravo
  • Finishing Hops Cascade, Crystal, Simcoe
  • Malts Two-row Pale, Caramel, Flaked Oats
  • Other Farm Distilled Hop Oil: Cascade, Centennial, CTZ

Food Pairing

  • Cuisine Hamburger with Blue Cheese and Roasted Red Pepper, Wood-grilled salmon, Barbecue Beef Brisket
  • Cheese Stilton or other intense Bleu Cheese

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

  • What’s Farm Distilled Hop Oil?

  • Hop Oil

    Sierra Nevada is famous for its love of hops, and the heavy-handed showcasing of hop flavor and aroma has become known worldwide as the “American” style. Most hop aroma comes from naturally occurring essential oils found in the lupulin glands of the hop plant. When and how the hops are used in the brewing process affects how much hop oil—and with it hop aroma—appears in the finished beer. We use techniques such as dry hopping and torpedoing (our revolutionary technique of re-circulating beer out of a fermenter and through a column of hops) to increase the hop oil concentration in our beers. We often choose hop varietals based on their oil content, preferring high-oil varietals as choices for highly hopped beers. With Hop Hunter IPA we’re experimenting with a method of steam distilling wet, un-dried hops fresh from the field to harvest the hop essence. This method collects the pure essential oils which are added post-fermentation and captures the intense hop aroma for use year-round.

  • What is IBU?

    These days, with the explosion of hop-forward beers, it’s common to see IBU numbers printed right alongside a beer’s name, but what do those three letters mean? IBU—International Bitterness units—is a measurement of the bitterness of beer based on how much hop resin (iso-alpha acid) is in the finished product. The higher the IBU number, the more hop resin is in the beer, but the numbers can be deceiving. A beer might have a high IBU number, but not taste very bitter, so how can that be? Bitterness can be masked by sweetness, and barley malt is a source of sugar. Most of the malt sugars are consumed by yeast during fermentation, but some remain in the finished beer (represented as ending gravity or finishing gravity [F.G.]). Different beer styles have different amounts of sugar remaining after fermentation and therefore will accent or mask hop bitterness. For example, if two beers—an American pale ale and an oatmeal stout—have the same alcohol content and the same IBU number the pale ale at 2 degrees Plato F.G. will taste significantly bitterer than the oatmeal stout at 4 degrees plato F.G. because the stout has more sugars left after fermentation.

  • 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.