Operating from Athens, New York under the umbrella of the gastronomic project Night School, Deep Fried Beers has established itself as one of the most elusive and coveted microbreweries in the state. Founded by Johnny Osborne, this brand works under a philosophy of "nano-batches" and extreme saturation, positioning itself in the same spectrum of exclusivity and organoleptic profile as its Hudson Valley neighbours (such as Fidens or District 96), but with even more restricted availability in the international market.
Its reputation is built on a maximalist interpretation of the New England IPA. Its references (frequently DIPA and TIPA) are distinguished by dense, opaque haze and the use of cold hopping techniques (Dry Hop) that take the oil load to its physical limit, seeking profiles they themselves define as "High Grade" or "Saturated". The result is beers with chewy texture, low bitterness and an explosion of ripe tropical and dank (resinous) notes that define the current East Coast hype.
Due to its tiny production and high demand among "tickers" (Untappd collectors), every can that arrives in Europe is considered a priority import rarity.
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Deep Fried Beers is a small-production project based in California, recognized for taking fruit load to the limit in its Smoothie Sours and for executing juicy-profile Hazy IPAs. Since these are beers with very high adjunct density and great sensitivity, at Mascraft we keep them uninterruptedly cold inside our warehouse, the only way to guarantee that fruit stability and volatile aromas remain perfect.
