Litle Willow Rock Hound

Rock Hound is a double dry hopped Double New England IPA from Litle Willow in Massachusetts, listed at 8% ABV. The hop bill is Nectaron and Citra, two varieties known for tropical and citrus-forward character. Citra typically brings grapefruit, lime and passionfruit, while Nectaron, a New Zealand variety, tends toward pineapple, mango and stone fruit with a resinous edge. Together they point to a juice-driven profile rather than a piney, resin-heavy West Coast one. No IBU figure is supplied, but beers in the Double NEIPA style generally keep perceived bitterness low and soft, with the hop impression coming from aroma and flavor rather than bite. Double dry hopping means hops are added in the cold side of production, after fermentation has started, to pull in volatile aromatic oils without adding much harsh bitterness. In a style like this, expect a hazy, opaque pour, a full and pillowy mouthfeel from oats or wheat, low carbonation texture, and a finish that is more fruity-sweet than dry. At 8%, the alcohol should read as warm weight under the fruit, so it pairs better with food that can hold its own. Serve it cold but not ice-cold, around 40 to 46°F (4 to 8°C). Overchilling mutes the tropical aromatics that are the point of this beer. A tulip or a wide-bowled IPA glass is the right choice, since the tapered rim concentrates the hop aroma. A standard shaker pint works, but it lets the nose escape faster. Pour with a little vigor to release the volatiles, and drink it fresh, because hop-forward hazy beers lose their brightness with time and are best consumed soon after packaging. For food, the fruit-forward hops suit spicy dishes well. Think Thai green curry, jerk chicken, al pastor tacos or buffalo wings, where the sweetness and soft body tame the heat. Carnitas, fish tacos with a mango salsa, and sharp aged cheddar also work, as does a carrot cake or other spiced dessert if you want the hops to echo the fruit and spice.