There are over 3,000 breweries in America today, and IPA is the number one craft beer style. Now we love our IPAs, but it’s downright comical the sheer volume of IPAs out there. There are White IPAs, Black IPAs, Brett IPAs, Oaked IPAs, blah blah blah, English IPAs, west coast IPAs, New England IPAs, blah blah blah, mango-jalapeno IPAs blah blah blah! At the 21A we take our beer very seriously but we don’t take ourselves too seriously. We just want to have fun making great beers, and Blah Blah Blah IPA sure seemed like a good way to do it. Blah Blah Blah IPA is a maltier, amber-colored take of the traditional IPA. We incorporated some interesting malts including imported Baird Caramel 80, a darker, sweet crystal malt; Belgian biscuit malt to give it a toasty flavor; and German dark Munich malt for body and color. We also hopped this ale a bit differently than we normally do with most of the hops being added at different times very late in the boil for a full hop "jammy" flavor and bright aroma. We then dry-hopped it very agressively using five different hops including a newer experimental varietal to pack in flavors and aromas of pine, citrus, grapefruit and jam. Blah blah blah, just try it. YEAST: American Ale MALTS: 2-row base Malt, Baird 70-80 Dark Crystal, Weyermann Munich 2, Weyermann Carafa III, Castle Biscuit HOPS: Warrior, Centennial, Ahtanum, Amarillo, Mosaic, Citra, Chinook, Simcoe, Equinox

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