In March 2016 we devoted a third of our cellar capacity to a single beer, DIPA v3. We are excited to brew it again as faithfully as we can to the original recipe. Hot side additions see the return of whole cone, new season Chinook and Citra hops, followed by an 8 g/L cold side dry hop, featuring Centennial, Citra, Mosaic, and Comet. It was fermented with WLP095 instead of the original Vermont ale yeast. BB 7/8/18