When you’re Minnesotan and you have friends visiting from outta state, you serve up a tater tot hotdish. 

When you’re the Land of 10,000 Lakes legends at Modist Brewing and the NYC haze masters from Other Half come to visit, you BREW up a Tater Tot Hotdish.

And just like the dish it’s named after, there’s a lot going on in this deliciousness!

The duo started with malted oats and wheat for a fluffy base. Flaked oats and rye — a grain rarely seen in IPA — add even more silkiness while creating layers of rich malt and spicy zest. Then they whirlpool hopped that fluffy base with Citra Cryo, Idaho 7, and Motueka before double dry hopping it with Strata, Nelson Sauvin, and experimental hop HBC 586.