Boyzen the Yard Milkshake IPA


Our milkshake brings all the boys to the yard. This version is brewed with boysenberry for a deep purple hue and tart berry notes. Loads of wheat, oats, lactose, and vanilla beans soften the mouthfeel for flavors reminscent of a milkshake. Waves of Citra and Mosaic hops on the back end to remind you that it is still an IPA. Drink it up now as it will not last long.
Tap Date 3/28 OG 1.066 IBU 60 ABV 6.7%  

American IPA

Aroma: A prominent to intense hop aroma with a citrusy, flo- ral, perfume-like, resinous, piney, and/or fruity character de- rived from American hops. Many versions are dry hopped and can have an additional grassy aroma, although this is not required. Some clean malty sweetness may be found in the background, but should be at a lower level than in English examples. Fruitiness, either from esters or hops, may also be detected in some versions, although a neutral fermentation character is also acceptable. Some alcohol may be noted. Appearance: Color ranges from medium gold to medium red- dish copper; some versions can have an orange-ish tint. Should be clear, although unfiltered dry-hopped versions may be a bit hazy. Good head stand with white to off-white color should persist.

Flavor: Hop flavor is medium to high, and should reflect an American hop character with citrusy, floral, resinous, piney or fruity aspects. Medium-high to very high hop bitterness, al- though the malt backbone will support the strong hop charac- ter and provide the best balance. Malt flavor should be low to medium, and is generally clean and malty sweet although some caramel or toasty flavors are acceptable at low levels. No diacetyl. Low fruitiness is acceptable but not required. The bitterness may linger into the aftertaste but should not be harsh. Medium-dry to dry finish. Some clean alcohol flavor can be noted in stronger versions. Oak is inappropriate in this style. May be slightly sulfury, but most examples do not ex- hibit this character.

Mouthfeel: Smooth, medium-light to medium-bodied mouth- feel without hop-derived astringency, although moderate to medium-high carbonation can combine to render an overall dry sensation in the presence of malt sweetness. Some smooth alcohol warming can and should be sensed in stronger (but not all) versions. Body is generally less than in English coun- terparts.

Overall Impression: A decidedly hoppy and bitter, moder- ately strong American pale ale.
History: An American version of the historical English style, brewed using American ingredients and attitude.
Ingredients: Pale ale malt (well-modified and suitable for single-temperature infusion mashing); American hops; Ameri- can yeast that can give a clean or slightly fruity profile. Gener- ally all-malt, but mashed at lower temperatures for high at- tenuation. Water character varies from soft to moderately sul- fate. Versions with a noticeable Rye character (“RyePA”) should be entered in the Specialty category.

Vital Statistics:

IBUs: 40 – 60 SRM: 8 – 14

OG: 1.050 – 1.075 FG: 1.010 – 1.018

ABV: 5 – 7.5%

Commercial Examples: Meantime India Pale Ale, Freeminer Trafalgar IPA, Fuller's IPA, Ridgeway Bad Elf, Summit India Pale Ale, Samuel Smith's India Ale, Hampshire Pride of Rom- sey IPA, Burton Bridge Empire IPA,Middle Ages ImPailed Ale, Goose Island IPA, Brooklyn East India Pale Ale


Commercial Examples: Bell’s Two-Hearted Ale, AleSmith IPA, Russian River Blind Pig IPA, Stone IPA, Three Floyds Alpha King, Great Divide Titan IPA, Bear Republic Racer 5 IPA, Vic- tory Hop Devil, Sierra Nevada Celebration Ale, Anderson Valley Hop Ottin’, Dogfish Head 60 Minute IPA, Founder’s Centennial IPA, Anchor Liberty Ale, Harpoon IPA, Avery IPA