From Ben Edmunds, brewmaster at Breakside in Portland, Oregon, comes this West Coast IPA powered by American and New Zealand hops.
Launched as a collab with Figueroa Mountain Brewing, this recipe gets its thiols the old-fashioned way—with plenty of hops in the whirlpool and cold side. Optionally, a thiolized yeast or mash hops are two ways to crank up the thiol volume.
For more on brewing tropical-forward yet nuanced and highly drinkable beers, see Balanced Aroma: Adjusting the Thiol Dial.
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%