Fremont Brewing, Head Full of Dynomite. You know about this, right?

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It just occurred to me that I’ve never properly introduced Head Full of Dynomite, the series of hazy IPAs from Fremont Brewing. The latest rendition is set for release very soon.

It’s not exactly new—there are already 24 versions—and it probably isn’t news to a lot of you. Still, it deserves a proper introduction. Maybe you are familiar with the name but don’t fully understand the whole point of the Head Full of Dynomite program, so allow me to explain.

Once every six weeks or thereabouts, Fremont Brewing releases a new iteration of Head Full of Dynomite. Each one is peculiar unto itself. And by peculiar I mean tasty in its own unique way. Graphically, the artwork for each beer in the HFOD series is like the beer inside the can; it is unique unto itself but obviously related to the whole.

Fremont brewing head full of dynomite, a hazy ipa series.

Below I share some information about a few of the versions to give you an idea of how they playfully muss around with things to provide each beer with its own personality, while still keeping each beer in the same family.


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Being IPAs, the HFOD series does not skimp on the hops. Whichever version, expect a serious explosion of hop character. Because we’re talking about hazy IPAs, the hoppy goodness is usually of the fruity, juicy, tropical variety.

Version 1, the very first HFOD, was brewed using two-row pale malted barley, rolled oats, flaked wheat, white wheat, and rice hulls. The hop bill included Chinook, Mosaic, and Ekuanot hops.


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Version 10 was brewed using two-row pale malted barley, rolled oats, flaked wheat, white wheat, and malted oats. The hop bill included Amarillo, Mosaic, Simcoe, and Sorachi Ace hops.

Version 24, the most recent version, was brewed using two-row pale malted barley, rolled oats, flaked wheat, and white wheat. The hop bill included Sorachi Ace, Idaho 7 Cryo, Centennial, and Comet hops.

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Between version 1 and version 24, all sorts of other hops and grains have made it into the recipes, but the basic character stays the same: hazy, tasty, and hoppy AF.

In the fall, during the hop harvest season, keep an eye out for Head Full of Fresh Hops, the version brewed using freshly harvest hops from the Yakima Valley.

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Whichever version of Head Full of Dynomite you are holding in your hand, Fremont Brewing shares all the details on their website. Is this whole thing about thoughtful experimentation or is it just playfulness? So long as the beer is good, who cares?


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