Saltbox Extra Dry

Saltbox Extra Dry is an IPA from Esplanda in Massachusetts, and the "Extra Dry" in the name points to a lean, low-sweetness finish. No ABV or IBU is listed for this one, so treat the following as what the style usually delivers rather than a measured profile. Dry-finished IPAs typically ferment out thoroughly, leaving little residual sugar, so the hop character stands out against a light malt backbone. Expect citrus, pine or tropical-fruit aromatics from the hops, a crisp and snappy palate, and a bitterness that lingers cleanly instead of coating the tongue. That dryness makes this a good match for food with fat, salt or spice. Fried seafood, fish tacos, clam rolls and lobster rolls are natural New England pairings, and the carbonation and hop bite cut through butter and batter. It also works with spicy dishes such as Thai curries, jerk chicken or hot wings, with sharp cheddar and washed-rind cheeses, and with burgers. Very sweet or heavily sauced dishes will tend to flatten its hop expression. Serve it cold but not frozen, at roughly 40 to 45°F (4 to 7°C). That keeps the crispness and lets the hop aromatics open up as the beer warms slightly in the glass. Straight from a very cold fridge, those aromas can be muted. A tulip or a standard shaker pint is the practical choice, though a tulip is better. Its flared lip supports the foam and funnels the hop aroma toward the nose. Pour with a slight tilt, then straighten the glass to build a modest head, and drink it fresh. Hop-forward beers like this are at their best soon after packaging, so keep it refrigerated until you're ready to pour.