How much bitterness remained in an 1850s IPA after a years aging, prior to being shipped? Isn't the distinction of IPA, that they were heavily hopped, rather than being brewed to high IBUs? Also, IBUs don't tell the whole story, as bitterness is a perception, historic malts provide more sweetness than modern malts, and would have made the IPA less bitter.
If anyone wants to challenge their ideas of what IPAs were, buy a bottle of this. Brewed to a historic 120IBU recipe with heritage malt and barrel aged. Result, not very bitter. Also, very nice.
View attachment 13399
Sent from my E5823 using Tapatalk