Iggy Hop has been around since the beginning of Moffat and has built up quite the loyal following, so you might think that a change in recipe would be met with resistance. Except somehow, the change in recipe has made Iggy even more… Iggy.
It’s thick and sticky in the best way, yet somehow still dry enough that there’s no overwhelming sweetness. Dank resin and grapefruit peel rule, with a big bitterness that’s held in place by that syrupy resin. And the ABV has jumped from 8.2 percent to 9 percent; that feature alone is a classic Iggy power move.
Along with the rest of Moffat’s beers, Iggy has also has a new can design thanks to a brand refresh in mid-2024, giving him a new lust for life.
I could say more, but I’ll be damned if my write-up of the previous version doesn’t still capture this beer perfectly…
*Iggy Hop is a cult favourite at Moffat Beach Brewing. Regular customers who used to drink only lagers and balked at any hint of hop bitterness now order schooners of resinous Iggy Hop Double IPA, and complain every time it goes off tap.
All American hops Chinook, Simcoe and Mosaic come together in a belting power chord. Grapefruit toffee resonates in the air, and the beer itself tastes like savoury resin and head banging. Between the big flavour, the booze, and the bitterness, this is a beer that just doesn’t leave. You’ll find it’s still partying in the hotel room at 4am, smashing TVs and dancing on tables before falling asleep in the bathtub with a towel for a pillow. It’s a real wild one.
Mick Wüst
Published August 27, 2024 2024-08-27 00:00:00
