This beer was dry-hopped with more than one pound of hops per barrel, Simcoe and Amarillo, which creates a malty, drinkable, hoppy IPA that is full of flavor and easy to enjoy. The recipe was developed collaboratively with a trio of Washington D.C. beer purveyors -- Greg Jasgur, overseer of the Pizzeria Paradiso craft beer empire, Sam Fitz, beer director at Meridian Pint, and Greg Engert of Birch & Barley and ChurchKey fame.