Everyone in this part of the world is familiar with the legend of the Chupacabra, but only recently have reports of the Hopadillo begun to emerge.  Driven to the edge of extinction by the decades long practice of American brewers putting as few hops as possible in their beer, the Hopadillo has begun to thrive again now that craft brewers like Karbach Brewing Company are generously hopping their beers.  You see, the Hopadillo needs a certain compound found only in hops in order to survive.   Of course, you’re thinking that the Hopadillo should simply live in the major hop growing regions of the world. Problem is this compound the Hopadillo needs must be in a metabolized form found only in humans after they have consumed highly hopped beer. 

So why has the Hopadillo been spotted more in Texas than in other parts of the US where the resurgence of well hopped beers has been underway for years now?  For one, Hopadillos seem to prefer a warmer climate.  They also seem to like when a variety of American and European hops are used in the process.  Rumor has it that is exactly what the boys down at Karbach are doing.  Despite the fact that one of Karbach’s employees disappeared one night after having a couple of the IPAs after work, they continue to brew this beer, undeterred by the traces of the employee’s DNA from an “unidentifiable” organism found in the brewery parking lot.