Brooklyn East India Pale Ale
From: Brooklyn, NY
Samuel Merritt says: Garrett Oliver and all the good people at the Brooklyn Brewery put this in my sippy cup when I was just a young beer salesman for them in the mid '90s and I’ve loved it since. The essential oils from the hops that are present in a big, fresh, dry-hopped American IPA or Double IPA are one of the first things to oxidize out with time; thus, the most important things for me in an IPA are that it's fresh and that it's local. IPAs taste different now than they did when they were designed to make the voyage to India in oak while still fermenting—back then they arrived mellowed, oxidized, dry, and often on the sour side. Today, the IPA is not designed for travel to distant ports, but instead made to dazzle people with a showcase of hops and all the stuff you can do with them as a brewer.