Double Mountain Brewery in Hood River continues to knock its beers (and ciders) out of the park. I’ve still got a bottle of the Wickson Crab Cider in the fridge, but the last beer I had was The Other Matt IPA, the latest in its Brewer Experimental Series that the brewery sent me.

This IPA was brewed by Lead Brewer Matt Coughlin, who used kveik yeast to ferment it. Here’s the background:

For the last beer in this three-part series, Matt chose to spotlight a Kveik yeast strain and Azacca hops. The results are equally tantalizing as Ol’ Greg and House Project. Smooth, rounded, and brimming with aromas of mango, sticky pineapple, and tropical citrus, this IPA crushes easy. The Other Matt IPA is available in refillable 500ml bottles and on draft at our Hood River Taproom, SE Portland Taproom in the Woodstock neighborhood, and at fine establishments throughout the Northwest.

A little insight into our label inspiration: With news appearing throughout media outlets on the shortcomings of recycling and OPB reporting that Oregon recycling is on the decline, we determined that there is no better time than the present to share the information on why to choose refillable bottles. Complimenting this delicious experimental series, each beer’s label highlights the benefits of using refillable bottles. The carbon footprint of refillable bottles is vastly lower than other container choices, making it the best container for the environment. Add the benefit of reduced oxidation, and refillable bottles are better for the beer too. Reduce, Reuse, Repeat, a solid mantra, not only for refillable bottles but containers in general.

The beer is 6.2% ABV and 33 IBUs. Other than “IPA” I don’t know if it was supposed to be a particular sub-style (West Coast? Hazy? etc.) but it was good regardless.

Appearance: Hazy, unfiltered look, a golden orange color that reminds me of apricot. There’s a frothy, fine white head with great lacing.

Smell: Tropical fruits with a touch of garlic greens. Pineapple, lemon zest, passion fruit, herbal tea. All hops in the nose, a touch grassy; no real malt aromas coming through. Possibly some of the fruitiness comes from the yeast?

Taste: Floral bitterness that brings to mind yarrow; herbal flavors of green onion and tart lychee without being sour. It’s pungently hoppy (retronasal and on the tongue) with a striking note, and there’s a doughy malt. Much more allium (chives) in the flavor than in the aroma, and there’s a savory note that almost goes a touch salty.

Mouthfeel: Medium-bodied with a wash of hop oils in the feel and finish… an almost palpable graininess to it.

Overall: This is a good expression of IPA and it evens almost goes in a “hop burn” direction with that lingering hop oil/stickiness. How much is the hops versus the kveik yeast? I don’t know but I like it.