We've been brewing beer in New York City for the past 15 years. During this time there's been a flat-out revolution in the popularity of craft beer in the U.S. Moreover, Americans' taste in beer has changed dramatically. Consumers are now excitedly embracing more complex, intensely flavored beers that only five years ago they might have found overwhelming. The IPA category, in particular, has surged in popularity as imbibers realize that it's overly simplistic to describe hop-driven beers as simply "more bitter" than other brews.

In recognition of this shift in taste, we've just rolled out our next generation Indiana Pale Ale. For starters, it's made with a nutty, rich English pale ale base malt, a touch of caramel malt for more depth of color, and an unmalted flake barley for textural roundness. Brewmaster Kelly Taylor also uses four hop varieties, each at different stages, which gives the finished beer a bold, resinous mouth feel. Each of the hops also adds a different flavor component: Chinook (bitterness and background spice), Amarillo (floral citrus), Cascade (grapefruit), and Simcoe (pine). Finally, this beer is unfiltered, resulting in a richer, more complex finish. We're confident you're going to love it.