Go Brewing Dipa Non-Alc

Go Brewing Dipa Non-Alc is a non-alcoholic double IPA, so there is no ABV to speak of and no IBU figure listed here. The point of the style is to deliver the hop-forward character of a double IPA without the alcohol. Expect a bold hop presence: the citrus, tropical fruit and resin aromatics typical of the style, with grapefruit, pineapple, mango or pine the usual reference points. Non-alcoholic double IPAs generally lean on a fuller malt base and heavy late-hop additions to make up for the body that alcohol would normally supply. Expect noticeable bitterness that sits in the background of the juicy hop flavor, and a finish that is clean rather than sweet. Brewers differ in how they get there, and this listing gives no details on the recipe, hop varieties or brewing method. Serve it cold, about 3 to 7°C (37 to 45°F). Fridge temperature suits the style because the hop aromatics stay lively and the malt body doesn't turn syrupy. Letting the can or bottle sit out for a few minutes before pouring opens up the aroma a little. If it gets much warmer than about 10°C, the sweetness of the malt tends to stand out and the hops lose their sharpness. For glassware, a tulip or a stemmed IPA glass works best. The curved bowl and narrower rim concentrate the hop aromatics, and the stem keeps your hand from warming the beer. A standard pint glass or a wide-mouthed tumbler is fine otherwise. Pour with some vigor to build a solid head and release the hop oils, and leave the last bit of liquid behind if there is any yeast sediment. Hop-heavy beers like this match well with food that has its own strength. Spicy dishes such as Thai green curry, Nashville hot chicken, chili-rubbed pork tacos and jerk-style grilled meats suit the bitterness and citrus notes. Rich, fatty foods like a smash burger with cheddar, fried chicken or a sharp aged cheese work because the hops cut through the fat. Carrot cake and other spiced desserts make a good counterpoint, since the fruity hop character echoes the citrus and cream-cheese tang.