Flying Rabbit
MONYO’s 6.5% IPA with tropical-fruit, resinous and bitter character from Citra and Centennial hops.
Menu
Illustration brief: style-accurate beer in appropriate glassware, showing true colour and head
Beer style
India Pale Ale
A hop-forward pale ale ranging from dry and firmly bitter to intensely aromatic and softly textured.
Typical parameters
- Origin
- Britain; modern forms developed strongly in the United States
- Fermentation
- Top fermentation
- Alcohol
- 5.5–7.5% ABV
- Bitterness
- 40–70 IBU
- Colour
- 6–14 SRM
- Serving
- 7–10 °C
- Glassware
- Tulip or IPA glass
Sensory profile
Appearance
Gold to amber; clarity varies by modern substyle.
Aroma
Hop-led: citrus, pine, resin, flowers, herbs, stone fruit or tropical fruit depending on variety.
Flavour
Assertive hop flavour and bitterness supported by a clean to lightly caramel malt base.
Mouthfeel
Medium-light to medium body; dry versions feel crisp while hazy versions may be softer.
Typical ingredients
Pale malt, expressive hops and neutral or characterful ale yeast; oats or wheat are common in hazy forms.
Food pairing
Spicy curries, grilled meat, blue cheese and citrus-led dishes.
History
Strong, well-hopped pale ales were shipped from Britain to India in the eighteenth and nineteenth centuries. The name and style later evolved substantially, especially during the American craft-beer revival.
How it is brewed
Whirlpool and dry-hop additions preserve volatile aroma. Oxygen exposure after fermentation quickly damages fresh hop character, so closed transfers and careful packaging are important.