Mighty Squirrel Kiwi White

Mightysquirel Kiwi White is an IPA brewed by Esplanda in Massachusetts, and the name signals the twist: kiwi fruit worked into a pale, white-IPA-style frame. The listing doesn't give an ABV or IBU, so treat the following as what the style typically delivers rather than measured figures. White IPAs borrow from Belgian witbier, with a pale, hazy body, soft wheat-driven texture, and a light spiced or citrusy lift, then add the hop presence of an IPA. Kiwi adds a tart, green-fruit brightness with a faint strawberry-like sweetness and gentle seed-like earthiness, so expect a juicier, more acidic edge than a standard IPA, with bitterness kept moderate rather than resinous. In the glass, look for a cloudy pale gold to straw color and a fluffy white head, a result of the wheat. Aromas in this category lean toward citrus peel, tropical fruit, and a touch of herbal hop. On the palate, expect a soft, slightly creamy mouthfeel, fruit up front, and a dry, lightly bitter finish that keeps the kiwi from tasting sweet or syrupy. Serve it cold but not frozen, around 40 to 45°F (4 to 7°C). Fridge-cold straight from the shelf mutes the fruit and hop aroma, so give it a few minutes out of the cooler. A tulip or a wide-bowled IPA glass concentrates the aroma and supports the head; a standard shaped pint glass works if that's what you have. Pour with a firm stream and leave the last bit of yeast haze in the bottle only if you prefer a cleaner look; otherwise swirl and add it back for extra body and flavor. For food, the tartness and light bitterness suit dishes with fat, salt, or heat. Fish tacos with lime, ceviche, grilled shrimp, goat cheese salads, and Thai or Vietnamese dishes with fresh herbs all work, as does spicy chicken, where the fruit cools the heat. Mild cheeses such as fresh chèvre, feta, or young Havarti also pair well. Heavy, smoky barbecue and rich red-meat dishes tend to overwhelm a beer this fruit-forward.