Burlington Complicated Being Wizard

Complicated Being Wizard is a New England IPA from Burlington, Vermont, brewed at 8% ABV with a listed 50 IBU. That strength puts it in double IPA territory, and the producer describes it as a radiant straw-orange beer made with large quantities of hops for a bold hop presence. The grist combines barley, wheat malt, and flaked oats, a mix known for building a soft, rounded body instead of a dry, crisp one. Expect the Vermont-style profile this recipe points toward: juicy, resinous hop flavor leading with tropical and citrus fruit, a hazy, full-bodied texture from the oats and wheat, and bitterness that stays smooth rather than sharp. A 50 IBU figure sounds assertive on paper, but in beers of this type the soft malt base and low perceived bite usually keep the finish gentle. At 8%, the alcohol adds weight and a touch of warmth, so this is a beer to sip slowly rather than drink in volume. Serve it cold but not ice-cold, around 45 to 50°F (7 to 10°C), which lets hop aromatics open up and keeps the body from tasting muted. A tulip glass or a wide-bowled IPA glass is the best choice, since the curved shape concentrates the aroma and leaves room for the foam. A standard shaker pint will work, though it releases the aromatics faster. Pour it with a gentle swirl at the end if you want the hazy sediment and hop oils included. For food, the hop-forward character suits spicy dishes such as Thai green curry, jerk chicken, or tacos al pastor, where the soft malt tempers heat. Fried chicken, carnitas, and sharp cheddar all stand up to the strength and carbonation. Citrus-driven desserts such as carrot cake with cream cheese frosting also fit the juicy hop profile.