Hardywood Park Hoplar

Hardywood Park Hoplar

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Brewed by Hardywood Park Craft Brewery

Richmond, VA, United States

Style:  Imperial IPA

8.5% Alcohol by Volume

100 International Bittering Units

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Dry-Hopped Imperial IPA Conditioned on Virginia Tulip Poplar Wood Hardywood Hoplar follows the wood-aging tradition of the earliest India Pale Ales, which were matured on oak. Rather than oak, we’ve selected the delicate wood of a fallen Virginia Tulip Poplar, which was TreeCycled by CitiWood and toasted for use in this hearty IPA. While this Poplar can no longer rustle in the wind or give shade, it is able to offer balance to the bright citrus and pine character from heaps of Cascade, Columbus and Summit hops with subtle notes of caramelized vanilla. And the tree was hoppy. In the mid-1800s, when the early IPAs were being shipped in wooden barrels from the breweries of Burton-on-Trent to thirsty British colonists in India, our Tulip Poplar was a mere sapling on the outskirts of Richmond, Virginia. On September 18, 2003, this towering Poplar prevailed to the fierce Hurricane Isabel and fell on Bell Creek Road. Richmond-based CitiWood Urban Forest Products helped us transform the wood from this fallen Poplar into custom designed flavor- and aroma-enhancing infusion sticks. Post fermentation, Hoplar is dry-hopped with a generous helping of whole-flower Cascade hops and conditioned on the toasted Poplar. Hardywood Hoplar is mahogany in color with a hearty, tan head and offers an aroma of grapefruit brûlée and pine needles, as well as delicate vanilla toffee and a hint of campfire. Medium- to full-bodied with assertive (100 IBUs) yet delightful hop bitterness, Hoplar is balanced with ample caramel malt backbone. A bit of earthy tannin from the Poplar harmonizes with the resinous hoppy character, which dissipates into a lingering finish. We believe this tree’s spirit lives on in Hardywood Hoplar, and hope that the finished product rouses your spirit. Best with: Hardywood Hoplar is exceptional with smoked or grilled meats, particularly those spiced with a dry rub or marinade, and is well-suited with braised short ribs, pulled pork barbecue, beef tenderloin or a thick cut steak. Hoplar also complements a range of spices employed in many Asian dishes. Sharp and spicy cheeses, such as aged cheddar or pepper jack, are accentuated by the spicy hop character of Hoplar. On the dessert menu, Hoplar would pair surprisingly well with a slice of carrot cake with fresh cream cheese icing.