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That dry mouth-feel is from the agressive dry hopping (adding even more hops after the fermentation, to get that "green" taste). Higher alcohol & agressive hopping made the brew more roadworthy (or seaworthy, I guess), so it would still be snappy when it arrived in India from the good ol' UK. Some American renditions of the IPA/Pale Ale style over-do the hops (maybe helps disguise a mediocre brew?) On the other hand, Sierra Nevada & others get it quite right... between that & the use of the Cascade hops hybrid, they founded an "American Pale Ale" style that's damn worthy of respect. (Not coincidentally, also holds up better to the all-too cold serving temperatures one encounters here stateside.) Credit where it's due, though: for all their famous culinary misadventures, the Brits, Scots & Irish sure know how to brew beer! (So, why do so many of their young louts swill mediocre lagers?)

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