Triple Mylar Daydream
1 log on Brewskipotatoes
Tasting Notes
At 11.3% this is a heavy pour, but the alcohol is remarkably well-integrated behind a wall of tropical and stone fruit — mango, peach, overripe pineapple — with dank resin underneath. The body is thick and almost oily, the hallmark of the style pushed to its logical extreme. Bitterness is minimal; the hops read as juice and aromatics rather than bite. The finish lingers with a warmth that reminds you exactly what you're dealing with.
About the Brewery
Other Half Brewing is based in Brooklyn, New York, founded in 2014, and has become one of the most influential names in the hazy IPA movement in the country. They built their reputation on heavily dry-hopped, fruit-forward IPAs and have expanded to additional locations in Manhattan and Washington D.C. Their can releases routinely draw lines and sell out quickly, and their All Access membership model has become a template others have followed.
Food Pairings
Spicy Thai curry works well here because the beer's fruit-forward sweetness tempers the heat without disappearing into it. A rich double-cream brie or aged gouda holds its own against the thick body and finds common ground with the tropical hop character. Jerk chicken — charred, fatty, warmly spiced — gives the beer something savory to push against. If you're going dessert, mango sorbet or a fruit tart mirrors the hop aromatics in a way that feels intentional rather than accidental.
Style Guide
The Triple New England IPA is essentially a Double NEIPA with the dial turned past eleven — higher gravity, more dry hops, a denser body, and typically an ABV north of 10%. It shares the defining traits of the New England style: haze from heavy dry-hopping and sometimes oats or wheat in the grain bill, soft bitterness, and fruit-dominant aromatics over resinous ones. What separates it from a standard DIPA is sheer intensity and alcoholic weight, not a different flavor direction. The style originated as a natural escalation from New England brewers, particularly in the Northeast U.S., who kept pushing dry-hop rates and grain bills to see how far the style could go.