Brewed with a Norwegian Kviek (pronounced "kwike") yeast, we fermented this hazy DIPA at 98.6 degrees. That would be an obscene temperature for almost all brewing yeasts, but this strain thrives at that temperature, producing tons of bright orange and citrus flavors and aromas. After a boisterous and ebullient fermentation, we piled on a dense layering of Simcoe, Citra, Amarillo, HBC-472 and Comet hops. The result is a crisp, juicy and undeniably quaffable wallop to your taste buds.