It’s a nifty coincidence that just after filing copy for this primer of mine on the ins and outs and “ughs” of sour IPAs, two words that generally should not go together, I wound up trying a very good example of the style at a place in Meredith, New Hampshire, called Twin Barns Brewing; they made a tasty little dry-hopped kettle sour for their second anniversary. I liked it so much I bought a 4 pack. That’s all you need to know.
You also probably need to know what a “sour IPA” even is, and honestly, after talking to people in the know and researching on my end, I’m still not totally sure that I know. But I know more than you. So: Nyah.
You can read the full piece over at Hop Culture.
A Constant Visual Feast 