Happy Camper

Happy Camper is an American IPA from Esplanda in Massachusetts, sold as a four-pack of cans. The brief doesn't list an ABV, IBU or hop bill, so what follows describes the style as it is usually brewed rather than a measured profile of this beer. IPAs of this kind typically run 6 to 7 percent ABV and lean on American hop varieties such as Citra, Mosaic, Cascade or Centennial. Expect grapefruit peel, pine resin and stone fruit on the nose, with a medium-light malt backbone that holds up the hops without adding much sweetness. The finish is generally dry to off-dry, and bitterness is noticeable but usually rounded rather than harsh. Serve it cold, around 40 to 45°F (4 to 7°C). Straight from a very cold fridge the hop aroma stays muted, so give the can a few minutes on the counter before pouring. An IPA glass, a tulip or a standard pint glass all work. Pour it into the glass instead of drinking from the can, because the aroma carries much of the hop character and a glass lets it open up. A slightly tapered rim concentrates the citrus and pine notes. At the table, hoppy IPAs are a good match for food with heat, fat or char. Spicy tacos, buffalo wings, Thai curries and jerk chicken all stand up to the bitterness, and the carbonation cuts through richness. Burgers, sharp cheddar, smoked sausage and sharp-edged blue cheeses are also natural partners. Citrus-driven hop character echoes well with carrot cake or a lime-dressed slaw. Very delicate dishes such as sole, light salads or mild fresh cheeses tend to be overpowered by an IPA. Hop aroma fades as a beer ages, so a four-pack of IPA is best kept cold and drunk fresh. Check the can for a packaging date and drink it within a few weeks of that date for the brightest hop character.