Bursting 7% with tropical aromas and juicy fruit flavors from Mosaic and Amarillo hops.

NEW BELGIUM VOODOO RANGER IPA

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Medium-bodied, Mosaic-hopped IPA with characteristic mango and pineapple flavors.

In a large mash tun, combine the Pale Malt, Caramel Malt, and Crystal Malt with 5 gallons of hot water at approximately 150°F (65°C). Let it sit for 60 minutes to convert the starches into sugars.

Mash the Grains

After mashing, sparge the grains and collect the wort. Bring the wort to a boil and add 1 oz of Mosaic hops at the start of the boil. Boil for 60 minutes.

Boil the Wort

With 15 minutes left in the boil, add the remaining 1 oz of Mosaic hops, 1 oz of Cascade hops, and 1 oz of Citra hops to the brew to enhance aroma and flavor.

Add Flavor Hops

After the boil, cool the wort quickly to around 70°F (21°C) using a wort chiller.

Cool the Wort

Transfer the cooled wort to a sanitized fermentation vessel and pitch the American Ale yeast. Seal the vessel with an airlock.

Pitch Yeast

Allow the beer to ferment at a stable temperature of around 68-72°F (20-22°C) for about 2 weeks.

Ferment

After fermentation is complete, add the mango and pineapple purees to the fermentation vessel. Let it sit for an additional week to condition.

Add Purees

Bottle the beer with priming sugar and let it carbonate for another 1-2 weeks in a cool, dark place.

Bottle and Carbonate

Once carbonated, chill the beer and serve it in a glass. Enjoy the tropical flavors of mango and pineapple!

Serve

Pale Malt

Caramel Malt

Crystal Malt

Mosaic Hops

Cascade Hops

Citra Hops

American Ale Yeast

Clean Water

Mango Puree

Pineapple Puree

Toppling Goliath Pompeii

Made in the style of traditional Belgian wheat beer. Brewed with a generous portion of wheat and spiced with coriander, chamomile and Curaçao bitter orange peel.

WS Wit Beer

Subtle lime and floral notes from the hops combine with light citrus flavors imparted by the coriander and deep minerally water profile to make this complex but crushable Gose.

W4 Dry-Hopped Gose

Belgian style wit has subtle shades of pink and red from the hibiscus and a bright citrus flavor from the orange peel and hop additions.

W3 Hibiscus Orange Imperial Wit

Brewed using a traditional Belgian yeast for esters of ripe fruit & dry hopped with a heavy hand to add nuances of citrus peel & stone fruit.

TI Tripel Ale

Freshly harvested spruce tips from upstate NY give this beer a beautiful delicate piney flavor and Chinnok hops back up the evergreen flavor profile.

SX Spruce Tip Saison

Saison brewed with pilsner malt and flaked rice to lighten the body. New school german hop additions.

S8 Rice Saison

Make Toppling Goliath Pompeii Recipe in just 3h . Medium-bodied, Mosaic-hopped IPA with characteristic mango and pineapple flavors.

Toppling Goliath Pompeii Recipe

Descriptors

Tasting Notes

Food Pairings

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