Being a fan of hoppy beers, I’ve tasted a lot of different expressions of IPA, IIPA, Session IPA, and in it sboom, the specialty IPA’s like White IPA, Red IPA, Rye IPA and, one of my favorites of that list, Black IPA or Cascadian Dark Ale. This style, according to the BJCP Guidelines, was popularized in the early-mid 2000s. It was a style that boomed (like now the NEIPA) and every brewery was creating some batches of those and selling them like hot bread. Suddenly, the style started to go down in the national numbers, until it was just turned into a seasonal beer with a very well planned volume, so it wouldn’t go to waste. In Mexico City, you cannot find a very good example of the style, because the style never was popularized like in the USA. If you could find a bottle coming from there, it wasn’t fresh because of all importation logistics and the hops were a little subdued. Being a style that wasn’t available, I tried to brew one just for me with a lot of hoppiness in there...