Never gave it a thought. Here is what AI has to say:
Sixpoint Brewery's DIPA (Double India Pale Ale) is named "Resin" because it highlights the bittering resinous oils found in hops. These oils, which are extracted from the hop cones, are responsible for the intense bitterness, aroma, and flavor in hoppy beers like Resin. The name "Resin" is a direct reference to this key component of the brewing process and the flavor profile it creates.
Now why does Bells call their IPA Two Hearted Ale?
Bighorn66 wrote: ↑13 Jun 2025 14:52 pm
For the most part, I like to keep things simple. It doesn’t mean I don’t occasionally enjoy a bourbon barrel aged stout or a hopped up hazy IPA. But I always like to go back to the basics. And when it comes to DIPAs, it can be very difficult. I have found one DIPA that I can go back to time and time again and get the simple flavors of this strong NE-ish Double IPA.
It’s Resin from Sixpoint Brewery and it’s always exactly what I expect.
An interesting piece on the history of hops. I never knew that hops were originally added to beers and ales as s preservative.
Arvid Smeal wrote: ↑30 Jun 2025 15:19 pm
All IPAs are garbage
People’s disdain for bitter, hoppy beers is hard wired into their DNA. A large portion of the people who don’t like it cannot become acclimated to appreciate the flavor. There is some interesting science behind it. Essentially, it’s a defense mechanism that makes bitter foods unpalatable to cause people to avoid eating foods that may be spoiled or poisonous. Eventually societies found ways to determine whether food was harmful without having to taste it and the visceral reactionary mechanism faded. But within communities that did not advance socially or scientifically, that mechanism remained as a means of self-preservation.
Arvid Smeal wrote: ↑30 Jun 2025 15:19 pm
All IPAs are garbage
People’s disdain for bitter, hoppy beers is hard wired into their DNA. A large portion of the people who don’t like it cannot become acclimated to appreciate the flavor. There is some interesting science behind it. Essentially, it’s a defense mechanism that makes bitter foods unpalatable to cause people to avoid eating foods that may be spoiled or poisonous. Eventually societies found ways to determine whether food was harmful without having to taste it and the visceral reactionary mechanism faded. But within communities that did not advance socially or scientifically, that mechanism remained as a means of self-preservation.
Well, that's a $20 answer to a guy with a nickel brain. In the craft beer market, IPAs account for 49.4% and over $2.5 billion. I'll have a Lagunitas Maximus, por favor
