Double Trouble

The portrait

This Double IPA wasn't born from a lost bet on a Friday night. We wanted to create a beer that literally "makes your mouth water, and it's on fire." Double Trouble focuses on the aromatic and bitter dimensions of hops: mango, papaya, orange, lychee, passion fruit... a tropical festival that explodes from the first wafts.

Its residual sugar sweetens it just right, creating a perfect balance with the infusion of ghost pepper—the chili that makes Tabasco look like jam. Our mission? To make this legendary capsaicin accessible while maintaining a complexity that goes far beyond simple controlled hoppiness. Capsaicin, the molecule that gives ghost pepper its characteristic bite, enriches the experience instead of turning it into a test of courage.

On the nose, citrus and a light resin are expressed. Very long in the mouth, it slowly reveals its spicy secret, where hoppy bitterness and spices balance each other in a perfect alchemy. The experience is progressive: first tropical fruits, then bitterness, finally this heat that rises crescendo. Served between 8 and 12°C, it allows the different flavors to unfold harmoniously.

The story

Double Trouble represents months of careful development and fine-tuning. We didn't want to create the hottest beer possible—anyone can overdo something with too much pepper. The goal was to reach that precise moment where the heat of the ghost pepper enhances the other flavors instead of overwhelming them.

The integration of ghost pepper requires high precision: milligram-accurate dosage, perfect timing in the brewing process, controlled extraction temperature. Too early, and the heat masks the subtleties of the hops; too late, and the integration remains superficial. The main fermentation proceeds normally at first, without interference. Only then does the ghost pepper enter the scene, under carefully controlled conditions.

Simcoe and Mosaic hops were specifically chosen for their ability to interact with the flavors of chili peppers. Their terpenes, responsible for fruity aromas, create natural flavor bridges with the compounds in ghost pepper. This chemical synergy transforms what could have been a simple show of strength into a complex and nuanced experience.

Food and beer pairings

Double Trouble finds its place alongside dishes that can stand up to its complex personality. With a spicy Thai curry or spicy tacos , its fruity dimension brings a welcome freshness while the ghost pepper interacts with the spices of the dish.

Grilled meats , especially lamb or beef, create a striking pairing where the aromatic power of the beer enhances the smoky flavors. For the more adventurous, try the experiment with a dark chocolate dessert: the warmth of the ghost pepper awakens the cocoa aromas while the tropical notes of the hops bring an unexpected lightness.

She naturally gravitates toward Mexican dishes , especially those incorporating chocolate (like mole). The interplay of cocoa notes, chili peppers, and tropical aromas creates a flavor symphony that defies convention. Even with a simple cheese platter of character, the contrast between milky richness and spicy bitterness reveals unexpected nuances.

The final word

Double Trouble marked its era in our range, perfectly embodying our philosophy: pushing boundaries while staying grounded. Each sip told a story of balance between power and finesse, a testament to what innovation can achieve when it serves taste.

Although it's no longer brewed regularly, its legacy lives on in our approach to spiced beers. It remains proof that with the right technique and a great deal of respect for the ingredients, even the most daunting challenges can become memorable creations.

Cheers! 🍻

The recipe