Lord Hobo Doom Sauce

Doom Sauce from Lord Hobo comes as a four-pack of cans from Massachusetts, and the name points to the brewery's hop-forward, juicy end of the lineup rather than a restrained session beer. The listing doesn't state a style, ABV or IBU, so treat what follows as what to expect from New England-leaning IPAs and double IPAs in cans, not as a measured profile of this beer. Beers in this vein usually pour hazy and golden to orange, with a soft, full body and low perceived bitterness. The hop character tends to be tropical and citrus-driven: mango, pineapple, orange peel and grapefruit pith, sometimes with a resinous or dank edge. Malt stays in the background, mainly adding body and a smooth finish. If this one is a stronger double IPA, expect a touch of alcoholic warmth and a longer, slightly sweeter finish that leans on hop oils more than on sharp bitterness. Serve it cold but not frozen, around 42 to 48°F (6 to 9°C). Straight from a very cold fridge the aromatics stay muted, and a few minutes on the counter lets the hop fruit open up. A tulip or an IPA-style stemmed glass works best because it concentrates the aroma, though a standard shaker pint is fine. Pour most of the can in a steady stream, then swirl the rest to release the aromatics, and drink it fresh, since hazy hop-driven beers fade quickly. For food, spicy dishes are the natural match: Thai green curry, jerk chicken, carne asada tacos and buffalo wings all pair well with juicy hop sweetness. Sharp cheddar, smoked gouda and carrot cake also suit the citrus and tropical notes, and fried fish or crisp pork belly give the carbonation something to cut through.