Fed the top-of-the-food-chain hops of Amarillo, Mosaic and Citra, this Imperial IPA is king of the jungle. Roar (8.0% | 110 IBU) bellows with apricot, peach, mango, grapefruit and citrus.

Reviews are done by Jim Matt, our Chief Science Officer, who is also a veteran FoBAB judge, GABF judge, and BJCP Master judge.

Malts: 2-row, flaked wheat, flaked rye

Hops: Amarillo, Mosaic, Citra

Can you talk a little about the hop bill?

This is the dream team of hops, how can you say ‘no’ to that? The great mélange of flavors provided by three distinctly different hop varieties play like a well-tuned symphony with a bevy of high tropical notes, medium citrus/grapefruit, and some resiny bass tones.

What makes you want to drink Roar?

It is a delicious Imperial IPA first and foremost, not overly bitter for the style, but the flavor and aromas really shine, with the malt playing second fiddle in this show.

Appearance: Light gold with a slight amount of haze, persistent white head and medium carbonation.

Aroma: Medium-high hop aroma with notes of apricot, peach, grapefruit and pine.

Taste: Medium-high hop flavor with grapefruit rind, lemon zest, peach, mango, lead pencil, pinecone and light anise spice. Low hop flavor, dry finish and high hop bitterness.

Mouthfeel: Medium-light body, medium carbonation, and slightly creamy with low alcohol warmth.

Overall: A very drinkable Imperial IPA that’s on the lower end of the alcohol spectrum for this style. It also won’t blast your tastebuds out, too much, with bitterness.

What foods would pair well with Roar?

This is one of the most challenging beer styles to pair with food, but Imperial IPAs stand up well to salty food. I’d recommend prosciutto and sausage plate, or strong cheeses like Stilton or extra-sharp cheddar.

What’s the ideal glassware for Roar?

Stemmed tulip glass, 10-13 oz in capacity.