Living in San Diego for 7 years I learned one thing and only one thing: IPAs are bitter, crisp, dank, and clear. Living in New England for just over 1 year I've learned one thing and only one thing: IPAs are juicy, creamy, tropical, and hazy. So what does a boy who learned the ways of IPA through the mind of a West Coaster do when he finds himself living in the land of haze? Why brew an IPA that's bitter, creamy, dank, juicy, tropical, and hazy...that's what!

I'm about to say something controversial: Tree House beers aren't quaffable and that really ruins their appeal to me. It's honestly hard for me to drink a full pint of most of their beers, splitting and sharing is the way to go (point of clarification: the few ounces of their hoppy beers that I drink from time to time are outstanding). Why is this? There's no bitter backbone that helps to dry out and recharge your palate for that next sip! Places like Trillium and Bissell Brothers have that bitter base that helps make their beers truly magical. I just want to emphasize this once again that Tree House makes tasty beers, but if I see those three breweries on tap at a bar, I'm choosing Trillium or Bissell Brothers 10 times out of 10.