Mosaic IPA

Mosaic IPAs are created using a variety of hops called Mosaic. It refers to a broad variety of aromas and complex layers the hops create in the beer. This single hop variety is usually not combined with other hops and offer notes of tropical fruit, citrus, pine, earth and floral.

Beer of the Month: Toppling Goliath Pompeii Mosaic IPA

Named after the ruins of Pompeii which was famous for not only the volcano that destroyed it, but the amazing mosaics and artifacts that were well-preserved from the excavation. This IPA is created with the same attention to detail as the beautiful mosaics that graced the city of Pompeii. It features mango and pineapple hop flavors with a medium-body feel to tantalize the senses. 6.3 % ABV, 45 IBU

The Toppling Goliath brewery is based in Decorah, Iowa. Established in 2009, they’ve become well-known for their award-winning IPA’s and barrel-aged stouts. Named Grand Champion at the 2021 US Beer Open and #2 brewery in the world by Beer Advocate.

Food Pairings for Mosaic IPA

Food with light flavors that are sweet, sour or fruity.

Spinach Artichoke Puffs

  • 1 (10 oz) package frozen spinach, defrosted and chopped
  • 1 cup artichoke hearts, chopped 
  • 1 1/2 cups shredded mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese                                                                                                 
  • 4 oz cream cheese, room temperature
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 sheet puff pastry

Preheat oven to 400 degrees. Grease a mini muffin tin with cooking spray. In a large bowl, combine spinach, artichokes, 1 cup mozzarella cheese, Parmesan cheese, cream cheese, sour cream, garlic, salt and pepper.

On a lightly floured surface, unroll puff pastry dough and roll slightly to get rid of creases. Cut into 2 inch squares. Place the squares in the muffin tin and press down. Place a tablespoon of dip on top of each square. Sprinkle with remaining mozzarella. Bake for 20 minutes or until the pastry turns golden. Excess dip can be frozen and baked later for dipping.

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