Parish Ghost in the Machine
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Tasting Notes
Ghost in the Machine pours with a dense, resinous hop aroma dominated by tropical fruit — think ripe mango, passion fruit, and a thread of pine. The flavor follows through with a big but relatively smooth bitterness, backed by a malt backbone substantial enough to keep the whole thing from tipping into harsh territory. The body is fuller than a standard IPA, with some residual sweetness that balances the hop load. The finish is long and drying, with the bitterness lingering well past the swallow.
About the Brewery
Parish Brewing is based in Broussard, Louisiana, in the heart of Cajun country, and has built a strong regional and national reputation since opening in 2008. They're known for a broad, technically accomplished lineup that ranges from clean lagers to heavily hopped IPAs and rich stouts. Ghost in the Machine became something of a flagship and a cult favorite in the craft beer community, helping put Louisiana on the map as a serious IPA-producing state.
Food Pairings
Spicy Cajun crawfish works well here because the hop bitterness cuts through the heat and fat without competing with the seasoning. A char-grilled burger with sharp cheddar lets the malt backbone do some work while the hops play off the caramelized crust. Aged gouda or a firm manchego mirrors the beer's tropical and resinous notes. Thai green curry, with its coconut richness and herbal heat, finds a natural counterpart in the fruit-forward hop profile.
Style Guide
American Double or Imperial IPAs take the standard American IPA and push nearly every variable higher — more hops, more malt, higher ABV (typically 7.5–10%), and a fuller body. The style originated in the early 2000s as American craft brewers began experimenting with scaling up hop-forward recipes, building enough malt structure to support the increased bitterness without going sweet or cloying. What separates it from a West Coast IPA is largely intensity and body; what separates it from a barleywine is the emphasis on hops over malt character as the primary driver of flavor.