By freezing an upper-fermented IPA, a mighty, bright ice bock develops. This is then dry hopped with a different variety every year and our legendary Iced IPA is created.

 

This years version no. 14 is made with Comet hop from the USA. With more intense hop flavours and bittering this version reminds us of rich pineapple and a hint of honey melon fruit.

​

Dry-hopping

After five weeks of lagering, this beer undergoes a freeze distillation process where the water is extracted. From there, the newly created ice bock is dry hopped, meaning it is combined with fresh hops in a lager tank and left for weeks to develop and absorb the wonderful hop aromas.

​​

Afterwards it gets bottled and labelled by hand in Hofstetten. As mentioned above we try to show people how much difference the hops can bring into the beer and that's why with every version of this beer a new hopvariety is elected.

​

Previous versions:

​​​​

• Comet (available version)

• NEIPA Citra/Mosaic/Simcoe

• aged in a Porto Tawny port wine barrel

• Cashmere hop from the USA

• Mühlviertler "Purple Mango" hemp

• Australian "Vic Secret" hop

• New Zealand "Nelson Sauvin" hop 

• Mühlviertler Cascade hop

• Mühlviertler Aurora (DH)

• Mühlviertler Aurora (PE)

• American Amarillo hop

• Hallertauer Ariana (Wethop)

• Hallertauer Bavaria Mandarin (DH)

• Hallertauer Relax (PE)

• Hallertauer Hüll Melon (PE)

• Mühlviertler  Saphir (DE from a 2 year plant) 2013

• Mühlviertler  Saphir (DE from a 1 year plant) 2012

• Various vintage versions matured in whisky barrels

·      

DH = Cone hops (“Doldenhopfen” in German)

PE = Pellets

 

With hops, each processing method lends the hops specific characteristics. With cone hops more of the hop oils are extracted, making the beer more balanced and less intense.

With pellets, more hop resin is preserved, thus making them more robust and aggressive.

​