Old School Cool IPA

Name: Old School Cool

Style: Modern IPA

ABV: Less than 0.5% ABV 

Quantity: 4pack/16oz. cans

Description: This track takes us back to what an IPA felt like in the 90s (or tasted like, anyway). West Coast IPA started to become refined around this time. It was growing increasingly popular. Brewers were using strong malt profiles to stand up to higher hopping rates. Pale ale sales were increasing, and luring people into a stronger option in ABV and hop character.

All of the hops used in this one—Columbus, Crystal, Cascade, Comet—were original Yakima varieties primed for hoppy beers. In the end, what we ended up with is a taste profile with a hint of dankness but classic notes of orange, tangerine, and pine. This works really well with the grain bill that balances cracker and sweet breads.

So sit back, kick up those 90s sneakers. Put on your favorite 90s tunes and just think about how much cooler everything was then. Think about how cool you could be now if you had a Lamborghini Countach. Pair this with Hamburger Helper and an afternoon around the above-ground swimming pool.

This year's variant:

I switched the hops to the four listed above, but they are all still classic hops. I was keen on switching the base malt to a barley that’s profoundly popular but not known for being used in Heady Topper in Vermont. That barley is just a specific English base with lower color but increased character, that was paired with the equally assertive hops that were used last year. We dropped two small additions last year and increased these use rates. I also, with our current strategy, went for a mash hop addition and stronger hot side hop stand to anchor more bitterness.

WARNING: similar to many juices, kombucha, and other packaged beverages you'll find in the grocery store, this product has not been pasteurized, and therefore may contain harmful bacteria that can cause serious illness in children, the elderly, and persons with weakened immune systems.

PLEASE NOTE: like other beverage industries have been doing for centuries, we mitigate the potential for bacterial growth in other ways, rather than to pasteurize and destroy the nuanced flavors that make our beer stand out from many pasteurized non-alcoholic beer offerings, though we do acknowledge pasteurization is the most effective way to inhibit bacterial growth, or potential for refermentation in the can. Risk may be exacerbated by prolonged warm storage, so to mitigate risk, always cold-store Self Care immediately upon receipt, and avoid exposure to extreme heat.