The first three brews feature Citra, Simcoe and Mosaic hops.
Here’s how ESBC describes how their newest IPA’s were created; they look like a tasty addition to what is usually the county’s best line-up of big West Coast IPA’s:
Traditionally beers are bittered by adding relatively small amounts of hop at the beginning of the boil – this results in the firm bitterness that IPA fiends have come to love. A somewhat newer approach often referred to as “bursting” employs the technique of adding huge amounts of hops very late in the boil, or even after the kettle has been turned off. The large volume gives ample bitterness – and the added bonus of MASSIVE flavor components. This series is all about exploring what each hop adds to both the bitterness and the flavor of the beer when employed only in late additions with no early additions. The malt bill will remain consistent throughout the series, and we promise you.. it won’t get in the way.
The beers are available on draft or in 22oz bombers.