The Cold IPA appears between 2017 and 2018, in America (surprise surprise), where brewer Kevin Davey of Wayfinder Brewery aims to create his own modified version of the modern IPA. He probably makes the most fundamental change in the grist, where he takes inspiration from Mexican lagers and substitutes part of the malt base with corn and rice, which increases both the amount of protein and simple sugars, making the beer fuller, but very dry. The hopping is practically identical to that of modern Hazy IPAs – it combines a pleasant, noticeable bitterness with an intense aroma from the dry hop. Finally, he uses bottom yeast at atypical temperatures, which are warmer than typical bottom fermentation, but colder than top fermentation. The beer thus ferments deeply and acquires a very pure fermentation character, which allows the chosen hops to really shine through.