We had the pleasure of having James Campbell of Sureshot brewing on the brew deck a couple of weeks ago, so we decided to brew a big DIPA together! We mashed in with super pale malt, oats and plenty of wheat for maximum fluffy fullness. Mosaic in the kettle for structured bitterness, then again in the whirlpool for some peachy dankness. And to top it off, a hefty two stage dry hop of Citra, Simcoe and Galaxy, giving fresh pine, passionfruit and lemon sherbet. Vegan.