For this, they doubled the malt (enough, apparently, that it wouldn’t all fit in the mash tun in one go), then they doubled the hops; in the mash, when the wort was transferred to the kettle, at the start of the boil and also in the whirlpool. Then, for good measure, they dry hopped with double the amount normally used and conditioned it for twice as long. The beer is, you may not be surprised to learn, very hoppy and very malty. In keeping with the community-minded nature of the brewery, they left the naming of the 500th brew to their drinkers and crowdsourced around 80 suggestions. The unanimous favourite and winner of a place in the Young Henrys family album: Hop Van Damme: Double Impact.