Perni Ipa

Perni IPA comes in a 19.2 oz can, a tall-boy format that gives you a full pour and a bit more, brewed in Massachusetts by Esplanda. The producer hasn't published an ABV or IBU for this one, so treat the following as what the style usually delivers rather than a measured profile. India pale ales from New England breweries typically lean on citrus, stone fruit and resinous pine from the hops, with a malt backbone light enough to let those aromatics lead. Expect moderate to firm bitterness on the finish, and a medium body with enough carbonation to keep a bigger can from feeling heavy. The larger can matters for how you serve it. At 19.2 ounces it fills a standard 16 oz pint glass with room to spare, so a shaker pint or a nonic works fine, though a tulip or IPA-specific glass with a slight inward taper will hold the hop aroma better and give you a proper head. Pour it into the glass rather than drinking from the can; much of what you taste in an IPA is smell, and the can opening closes that off. Serve it cold but not frozen, roughly 40 to 45°F. Straight out of a refrigerator at around 38°F the hop aromatics are muted, so give it five or ten minutes before pouring. Because hop character fades as beer ages, IPAs are best opened fresh, and a can kept cold and upright will hold its flavor better than one left in a warm room. For food, IPAs of this kind handle spice and fat well. The bitterness and carbonation cut through fried chicken, burgers, and sharp cheddar, while the citrus and pine notes tend to complement Thai curries, spicy tacos and jerk-style grilled meats. Salty snacks such as pretzels or fries are a straightforward match. Very delicate dishes, like plain white fish or light salads, are likely to be overpowered by the hops.