Every now and then we like to conform to trends and inevitably, double dry hopped NEIPAs are still one of the most popular styles in Indie beer. Six different malts are used to give a base bold enough to stand up to the hops. Nelson Sauvin and Jarrylo are used in the whirlpool for a base aroma of pear and white grape as well as some gentle bitterness. We then use lashings of Krush and Nectaron as a late dry hop addition for maximum impact when it comes to offering a charred peach aroma with a soft, pillowy texture and more over ripe tropical fruit on the palate. Smack that, give me some more.