Moonhill Dipa

Moon Hill Dipa is an imperial IPA in a 19.2-ounce can, brewed by Esplanda in Massachusetts. The category sets the baseline: double IPAs are built around heavy hopping and a larger malt backbone than a standard IPA, and they usually land between 7.5 and 10 percent ABV. No ABV or IBU figure is listed for this one, so read the stated style as the guide rather than any specific number. In this style, expect hop-forward aromatics of citrus peel, ripe tropical fruit such as mango and pineapple, and some resinous pine. New England-region brewers often lean toward a softer, fuller body with lower perceived bitterness. Others in the region brew a drier, more bitter West Coast-style double. Moon Hill's exact leaning isn't specified here, so check the can or ask at the counter if the distinction matters to you. Either way, a double IPA should carry enough malt sweetness to balance the hops, and a warming alcohol note is normal as the beer opens up. Serve it cold but not ice-cold, roughly 45 to 50°F. Straight from a fridge at 38°F, the hop aromatics are muted and the bitterness reads sharper, so give a can about ten minutes on the counter. A tulip glass or a stemmed IPA glass is the right vessel, since the curved bowl funnels hop aroma toward the nose and supports the foam. A standard pint glass is a fine second choice. The 19.2-ounce size pours a generous glass and a bit more, so it suits sharing between two people or a single long, slow pour. For food, double IPAs handle bold, fatty, and spicy dishes well. Smash burgers, sharp cheddar, buffalo wings, carnitas tacos, and Thai or Indian curries all give the hops something to cut against. Carrot cake or other spiced desserts work as well, because the caramel malt and fruity hops echo the sweetness and spice. Avoid delicate fish or light salads, which a beer this assertive will overwhelm.