Much like many of our brews, Der Hopfenberger 5000 is hard to put into a category. The first thing you’ll notice is the hops: citrusy, spicy, a bit fruity, which is followed up with a nice malt finish. Some would call it a Hazy DIPA, while others might call it an American DIPA, or a Heavily Hopped American Farmhouse Ale. You could technically even call it a DIPAL, as we used a unique blend of both ale and lager yeasts. Honestly, we don’t care all that much about categories; we just like to make and drink good beer. But if you want to know more about it, a lot of hops went into the finish of this beer… and then we dry-hopped it.