No Middle Ground® IPA

Flipside® Red IPA Experimental Hop Double IPA

No Middle Ground® IPA

Cold-brewed coffee and fruit-forward hops create a unique IPA

At first glance, it might seem strange to combine coffee and hoppy beer, but really, the two flavors have a lot in common. Good coffee and hops both have complex and fruity aromas which create layers of flavor. No Middle Ground is brewed with fruit-forward hop varietals and cold-brewed coffee for a unique take on the IPA.


  • Alcohol Content 6.9% by volume
  • Beginning gravity 15.8° plato
  • Ending Gravity 2.5° plato
  • Bitterness Units 50


  • Yeast Ale yeast
  • Bittering Hops Simcoe
  • Finishing Hops Citra, Mandarina Bavaria, Simcoe
  • Malts Two-row Pale, Munich, Oats, Midnight Wheat
  • Other Cold Brewed Coffee

Food Pairing

  • Cuisine Buttermilk pancakes topped with fresh berries
  • Cheese Norwegian gjetost
  • Dessert Glazed German chocolate donuts

Brewing is as much art as science, and all beer specifications and raw materials are subject to change at our brewers' creative discretion.

  • Specialty Malt

    Malted barley generally falls into two camps: base malt and specialty malt. Base malt is highly modified malt that is responsible for producing the bulk of the fermentable sugars in the beer. Specialty malt is malt added for its flavor, color or effect on the body and mouthfeel of the finished beer. Specialty malts are typically produced by kilning and/or roasting barley. Caramel malt is made by placing germinated barley with a high moisture content directly into a roaster. The resulting malt produces unfermentable sugars during the mashing process, adding sweetness and body to finished beer. Roasted malt is base malt that has been placed in a roaster similar to a coffee roaster to produce deeper, darker, baker’s cocoa and espresso flavors like those common in a porter or a stout.