With Scratch #436, we’re moving toward a new soft, juicy and hazy IPA that just might end up in bottles and cans. Pilsner and Munich malts, oats and wheat lay down a soft and pale base. London-3 yeast ferments dry and allows the subtle malt notes to come forward. And dry-hopping with El Dorado, Azacca and Cashmere puts notes of pineapple and pear front and center with supporting pops of nectarine and juicy stone fruit.