Long Trail Ski the East

Ski the East is a New England IPA from Long Trail, brewed in Vermont. The style is defined by a soft, full mouthfeel, a hazy golden-to-orange appearance, and hop character that leans toward aroma and juice rather than sharp bitterness. The listing gives no ABV, IBU or hop bill, so what follows describes what the style usually delivers, not measured figures for this beer. Expect tropical and stone-fruit notes such as mango, pineapple, orange and peach, with perhaps a resinous or citrus-zest edge. Bitterness in New England IPAs is typically restrained, and a rounded, slightly sweet malt and oat-style body carries the hops. Because the hop flavor is the point, freshness matters more here than with most beers. Hop aroma fades over weeks, not months, so check the packaging date and drink it soon after buying. Keep it cold and upright in the fridge until you're ready to pour. Serve it at roughly 40 to 45°F (4 to 7°C). That is cold enough to keep the body crisp and the finish clean, but warm enough to let the fruity hop aromatics come through. Straight from a very cold fridge, the aroma is muted. A tulip glass or a wide-mouthed IPA glass is the best choice, since the curved bowl concentrates the citrus and tropical aromas. A standard shaker pint works if that's what you have. Pour with a little vigor and leave some of the beer's natural haze in the glass, because the cloudiness and soft texture are part of the style. At the table, the juicy, low-bitterness profile suits food with heat and fat. Try it with fish tacos, Thai or Indian curries, spicy chicken wings, burgers, or sharp cheddar, which is a natural match for a Vermont beer. Its fruit character also works with grilled pork, mango salsa, and carrot-based or coconut dishes. Very sweet desserts can overwhelm it, but a carrot cake or a lightly sweet cheesecake can work if the beer is kept cold.