This Triple Black IPA presents an intense sensory collision where the deep, earthy roast of Bolivia Don Carlos coffee meets a punchy, resinous hop profile. Aromas of dark chocolate and fresh-ground espresso are layered with pine and subtle citrus cues. On the palate, the Hawaiian Black Lava salt heightens the perceived richness of the dark malts while providing a unique mineral edge that sharpens the focus of the 10% ABV warmth. Expect a firm bitterness characteristic of a robust Specialty IPA, balanced by a velvety, full-bodied texture. The finish is long and complex, transitioning from bitter roast to a lingering, savory-sweet salinity.
Appearance.Opaque, deep ebony (40+ SRM). Thick, persistent tan head with fine bubbles and excellent lacing.
Aroma.High intensity; prominent fresh-roasted Bolivia Don Carlos coffee notes of cocoa and dark fruit. Moderate resinous and citrusy hop character. Low toasted malt sweetness with a hint of dark chocolate. Clean fermentation with a subtle mineral backdrop.
Taste.Assertive initial impression of espresso and dark chocolate. Mid-palate reveals resinous and grapefruit-like hop flavors. High bitterness is tempered by the Hawaiian Black Lava salt, which adds a savory depth and enhances the malt profile. Finish is dry and lingering with a mix of roasted grain and hop resin; no harsh ashy character.
Mouthfeel.Full-bodied and viscous with a smooth, creamy texture. Moderate carbonation. Noticeable but well-integrated alcohol warmth. The salt addition provides a slight mineral roundness on the tongue.