Great South Bay
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This whale of a brew begins with a huge grain bill, consisting of American 2-Row malted barley. Plenty of the finest American-grown hops are then introduced at every stage of the brewing process. Massive additions of hops in the boil kettle produce a smooth yet assertive finish. In a technique called hop-backing, the boiling wort is pumped over more fresh hops on its way to the fermenter - this lends huge hop flavor. Finally, the addition of whole-cone hops into the conditioning tank imparts a hops-bursting-out-of-the-glass aroma, rounding out a complete hop sensory experience!
The most popular American craft beer style. They range in ease of drinking (session) from easy to quite huge knock-you-out-of-your-chair flavor and alcohol. Hop flavor is medium to very high and should reflect an American or New World hop character, such as citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, melon, etc. Medium-high to very high hop bitterness. Malt flavor should be low to medium-low and is generally clean and grainy-malty although some light caramel or toasty flavors are acceptable. Low yeast-derived fruitiness is acceptable but not required. Dry to medium-dry finish; residual sweetness should be low to none. The bitterness and hop flavor may linger into the aftertaste but should not be harsh. A very light, clean alcohol flavor may be noted in stronger versions. Maybe slightly sulfury, but most examples do not exhibit this character.