A Quart of Ale±. #2 Featuring Blacks Brewery, Yellowbelly, Trouble Brewing and Wicklow Wolf

A Quart of Ale± #2
Featuring Blacks Brewery, Yellowbelly, Trouble Brewing and Wicklow Wolf

Number Two in a new series on beer. I'll be doing the best I can to cover a broad range but, if I'm missing out on your brewery, just let me know. While the focus will be mainly on Irish craft beers (and ciders), I'll also dip into the best of imports. Today's selection roams over the range, with beers from Blacks of Kinsale, Yellow Belly of Wexford, Trouble Brewing Dublin and from the Wicklow Wolf brewery.

Blacks “Ace of Haze” DDH Cryo New England IPA, 4.2%, 440ml can, Bradleys Cork

We came to this one, our lips still wet from drinking a bottle of Blacks KPA during a meal at the excellent Cornstore in the heart of Cork City. I have to say straight up that we agreed that this New Englander is a lovely beer, very drinkable, but also agreed that the KPA is our favourite of the two.

Okay. KPA stands for Kinsale Pale Ale, so a pale ale. But what’s a New England IPA? Blacks say: Characterised by juicy, citrus and floral flavours and a smoother less piney taste than some other IPAs you might be familiar with, New England IPA is a style that became popular in Vermont USA in the 2010s. Hazy in appearance with a soft mouthfeel, NEIPA's are brewed without adding hops to the boil and with the use of specific yeast strains to achieve the desired result. Often described as a more fruit forward IPA with lower perceived bitterness but massively hop forward with flavours and aromas derived from the use of dry hopping techniques.

This NEIPA (hardly an abbreviation!) is a hazy yellow. It weighs in at 4.2% (as against 5 for the KPA) so it certainly a session contender. No shortage of hops in the mix but it’s the fruit, citrus and exotic, that makes its mark rather than any bitterness (which is there, in the background). Very drinkable though and sure to gather up lots of fans. By the way, Blacks have at least one other Haze edition.

They say: This banging beer was brewed with passion and an absurd amount of cryogenically frozen Mosaic, Citra and Simcoe hops not forgetting a touch of inspiration from some rock classics that are commonly heard on the brewery floor on brew days. The malt bill of Barley, Oats and Wheat gives plenty of body and character but we have kept the ABV on the lower end for IPA's so you can enjoy more than 1 or 2 in a sitting.

Yellowbelly “Citra Pale Ale” American Pale Ale, 4.8%, 440ml can, Bradleys Cork

Hazy yellow is the colour here, a white head (size and length depends a lot on how you pour, probably best if on draught). You’ll probably de-juice that Citra Hops are used here. Head Brewer Declan Nixon has also employed German and Belgian malts. I think he’s judged this to a “T” and has come up with a really well-balanced beer.

A hint of pine in the aromas and this smooth drinking beer has citrus flavours, is very pleasant on the palate and, with all that, plus the help of a modest enough alcohol count of 4.8%, has that second glass appeal for sure.

Let us hear what the Wexford crew have to say for themselves: Our Citra Pale Ale is brewed with the finest German & Belgian malts, fermented with a super clean American ale yeast and dry hopped to the gills with Citra. The resulting beer should be enjoyed as fresh as possible to appreciate the grapefruit and pine aroma and super clean finish.

They regard it as a flagship beer. Citra Pale Ale can be enjoyed year-round on draught or in can from your favourite bars, restaurants and off-licences. It was voted Best Beer in Ireland 2019 – Beoir Awards

Trouble Brewing “Dark Arts” Porter, 4.4%, 500ml bottle, Bradleys Cork

Pours black as you’d expect and you can get quite a head (coffee coloured) if the pour is more rapid than usual. Chocolate, caramel and coffee among the aromas. And they also feature in the flavours, balanced by a freshness, almost like acidity in wine. Indeed this lighter bodied black reminds me of those well made light dry red wines that have become very popular in recent years. A very decent porter even if I still retain a preference for stouts.

Trouble Brewing are very happy with the early success of this one, and why not. Their Facebook: Dark Arts is the second beer we ever brewed here in Trouble and has stood the test of time to become one of Ireland's outstanding porters. 

I’m regularly amazed as to how often brewers get things right from the get-go. Howling Gale by Eight Degrees, Black’s KPA are early examples and Trouble say they never touched the Dark Arts recipe since the initial production. Eight Degrees also started with a porter but that has been sidelined and replaced with their Knockmealdown Stout. Perhaps there’s a message there. 

Wicklow Wolf Mammoth IPA, 6.2%, 440ml can, O'Briens Wines

Colour of this West Coast IPA is close to amber with a nice fluffy head that sinks quite slowly. It gets its name because a mammoth amount of Simcoe, Chinook, Cascade and Eureka! have been used to pump up the fruit. And the hops take the lead in the aromas as well. Very much floral and citrus in the palate as you’d expect but no shortage of malt either (Pale ,Cara Ruby the varieties used). Rather a muscular beer (compared, say, to Trouble Brewing’s Ambush) but the muscle’s not out of control and the Mammoth will find a welcome in any good beer circle.

The Quart of Ale± #1. A magic Imperial Stout + Radler. Red. Sour.

A Quart of Ale± #1. A magic Imperial Stout + Radler. Red. Sour. 

Today sees the beginning of a new series on beer. I'll be doing the best I can to cover a broad range but, if I'm missing out on your brewery, just let me know. While the focus will be mainly on Irish craft beers (and ciders), I'll also dip into the best of imports. Today's selection roams over the range, from Lough Gill's stunning Imperial Stout to the fun summer-time Radler by Blacks. Yellow Belly make excellent sours while the Red Ale comes from Wicklow's Wolf brewery.

Lough Gill Dark Majik Imperial Oatmeal Coffee Cream Stout 11.0%, 440ml can, Bradley’s

Well, well, well. This is amazing, especially on the palate. Smooth and packed with chocolate and coffee flavours along with fruit and spice. And it just goes on and on, the finalé every bit as delicious as the initial encounter. It’s black, with an ephemeral coffee coloured head. Coffee in the rich aromas  also but quite a touch of herb and spice also. 

Can this is the dark Irish beer your mother didn’t tell you about? Dark Majik is an Irish beer that could give the high abv Belgians a run for their money. And it is craft brewed in their independent brewery in Sligo. 

Unlike the Belgians, Lough Gill do not suggest food pairings. I was thinking Sticky Toffee Pudding but none on hand when you need it! Instead, I raided the cupboard and found exactly what I was looking for, unsulphured dried apricots that I got from West Cork Olives via Neighbourfood, and they paired very well indeed.

They say: A true beer for royalty. Big bold chocolate coffee aromas, with a multitude of fruit and spices. A bold yet silky smooth texture with flavours ranging from chocolate and coffee to raisins and anise. With a hearty 11% abv this beer is sure to keep you warm from top to toe. 

It does all that but think it may be wasted on royalty. Pour it for the people. And for yourself, of course!

You’ll see the term Imperial used on most high alcohol beers, as is the case here. Imperial stouts, according to Craft Beer for the People, “have a typically high success rate when aged; their flavours become more relaxed and verge into sweeter milk chocolate, dried figs or other fruit, or a deeply roasted coffee.” They could well be talking about this one by James Ward and his Lough Gill team. 

Yellow Belly Castaway Passionfruit Sour 4.2%, 440ml can, Bradley’s

Yellow Belly like their sours, so be prepared!

Cloudy light amber is the colour. Not so much fruit in the aromas; yeast seems to be the main element. Once it reaches the palate though, the face puckers as promised and the Belgian malts, aided by the passionfruit sweetness, begin to calm it all down a bit. Just a little bit! This is after all a sour, and a pretty good one at that. Quite a thirst-quencher!

They say: The perfect sour. Our house Berliner Weisse recipe (soured with our, continuously evolving, barrel stored lactobacillus culture) conditioned on a small tropical islands worth of passionfruit. Expect a lovely fruity aroma, more fruit on the tongue, and even more fruit on the finish all rounded with a gentle acidity from the souring process. Brewed with only the finest Belgian malts and our House Lactobacillus Culture under the careful watch of our Head Brewer, Declan Nixon.

It is a Seasonal Beer – mostly found during the Summer months, but from time to time as a limited release. It is unfiltered and not pasteurised.

So, what is a sour? It is perhaps the style of beer most likely to put someone off with a single sip. But, according to Craft Beer for the People, “they are hugely rewarding for those who can get past the initial shock.” Think of lemons, sauerkraut, pickles and Citrus Pressé (the French non-alcoholic thirst quencher) as that essential first step. “Once you gain a taste for them (sours)…. there’s no going back!”

All the artwork you see across our Tap Badges and Cans features our fictional hero ‘YellowBelly’. He’s the “Dr. Who” of Beer; travelling through time and space to find new recipes, discover ingredients and to fight the bad guys trying to destroy good beer. Our Creative Director, Paul Reck, creates all the artwork and is the mastermind behind our ‘YellowBelly Tales’ Comic Book Series, which can read for free on the site.

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Black’s Brewery Ready Up! Radler 3.8%, 440 can, Bradley’s 

So many of you will want to know what is a Radler? It is German for “cyclist") and the style has a long history in German-speaking regions. It commonly consists of a 50:50 mixture of beer and sparkling lemonade. Here the lemonade is replaced by pink grapefruit soda; I’m not too sure about the 50:50 though!

Radler is quite similar to our shandy. Its origin in Germany goes back about 100 years when a long bicycle trail from Munich ended up at a tavern in the woods. On one exceptionally busy day, the landlord was afraid he wouldn’t have enough beer so he “stretched” his stock by blending it with lemon soda and found he had a hit on his hands!

Black’s Radler is bright amber, lots of bubbles rising up to the rapidly thinning white head. The grapefruit introduces itself in the aromas.  The beer is light and crisp on the palate, and also reminds me of the many juicy sweets (Quenchers? Opal Fruits?) I enjoyed years ago. Quite a lip-smacking dry finish from this handy summer-time thirst quencher.

They say: Just in time for summer, this traditional German style is a refreshing blend of lager and pink grapefruit soda. Crisp, light and fruity with a lower abv for those long summer days at home.

Wicklow Wolf “Wildfire” Hoppy Red Ale 4.6%,  440ml can, O'Briens Wine

Dark amber’s the colour here, with an off white head doesn’t last too long. Malty and coffee in the aromas. More malty in the mouth, with the “tasty” hop blend of Sorachi and Sabro also getting in their say, a rather mild one to be honest.

Touted as a modern red ale, I’m quite pleased with it and would love to to try it in a direct joust with other reds like Roaring Ruby (from West Cork Brewing), Kinnegar’s Devil’s Backbone, Copper Coast (from Dungarvan Brewing), White Gypsy’s Ruby Red, Sunburnt Irish (8 Degrees), Costello’s Red Ale and more (including the newish Velvet Red by the Cotton Ball). Could be a long session. And I’d need food as well!

Dingle Magic. And other superb Irish & Belgian Beers. Session #7

Dingle Magic. And other superb Irish & Belgian Beers. Session #7

West Kerry Brewery “Béal Bán” Golden Ale, 5.0%, 500ml bottle

You savour the minutes you spend drinking this Golden Ale. It’s the languid time in summer: you have a glass in your hand and the sun is going down. Not quite there yet. Hanging on. Between pale and dark. Those golden moments. When the Blaskets and its seagulls are in silhouette. 

Sip and savour and put your arm around his or her shoulder. And whisper: “This is the best golden ale in the world”. And, if she or he is sipping the same paradisiacal beer, there’ll be no argument. For what you both are enjoying in these magic peaceful twilight minutes is truly the umami conjured up by the goddess from the Ballydavid brewery of the wild peninsula. Béal Bán, an beoir órga is fearr ar domhain. Draíocht an Daingin.

Gold is the colour of this magical ale from West Kerry. Creamy rather than crisp, yet light and refreshing with malt prominent earlier on, the hops making a show at the finish. A distinctive beer indeed, very impressive.

I drank this in 2012 at Blair’s Inn and also during a visit to Tigh Bhric where the brewery is based. It was then being described as a pale English style bitter. It was then, still is, a light and refreshing golden ale with a slight malty sweetness and a bitter finish, imparted by a generous helping of hops. Indeed, one could see why the English aficionado would feel at home here.

Paul and Adrienne (the brewer) told us that they use water from their own well to brew the beers, both cask and bottled. The malt is predominantly Irish and the beers are brewed naturally, with no additives or preservatives. By the way, they use local botanicals in the brewing, such as rosehips, elderflower, blackberries and black currants “added to our seasonal beers”. 

Beoir Chorca Dhuibhne is the Irish name for the brewery in the Dingle peninsula. It was established in 2008 to make traditional yet progressive beer. You’ll find them in their brew pub: Tigh Bhric (which also offers accommodation). .

Béal Bán is one of their core range and like the others, Carraig Dubh (porter) and Cúl Dorcha (red ale), is called after local place names. Adrienne is Ireland’s first female brewer.

Elbow Lane Elbow Lager, 4.4%, 500ml bottle

Light gold (cloudy), fountains of bubbles rising, nice white head stays for a spell. Mild aromas. Refreshing on the palate, sharp citrus led flavours reaching the parched parts. I was impressed with the early version of this lager, in 2012, and impressed with this 2020 edition too. Best served at 7-8 degrees.

All the Elbow Lane beers are relatively lightly hopped, mainly because of food matching considerations. With five restaurants in the group, you don't want an over-hopped beer upsetting the food flavours.

This continental style lager is particularly refreshing and owes its flavor to Pilsner and Munich malts and "Noble" hop varieties imported from Germany & Czech Republic. It will complement most lighter dishes, a great treat for beer lovers.

They say: We’re really proud of the beers that we make here in our tiny brewery. There are no additives and we proudly brew according to the principles of the German Purity Law which means that we use four ingredients to make our beer. We hope you enjoy.

The White Hag “Atlantean” New England IPA, 5.4%, 330 ml can

A beer from the north west with an eye to the next parish across the foamy ocean.

A cloudy light gold, but cloudy, is the colour here. Lovely fluffy head but soon there’s little left of it (the head, that is). It’s juicy and fruity for sure, with a creamy mouthfeel, the hops slightly subdued but still a notable presence. Excellent balance though and this smooth ale finishes well and certainly has that second-can appeal. New England may be a long way off but this lovely ale is easily found locally. Go for it!

They say: Drink this beer as fresh as possible, when all the Alpha & Beta oils from the hops are the most powerful. Little to no hop bitterness at the end, utilising hops that impart a tropical, juicy sweetness rather than the classic bitter.

St Bernardus Pater 6, 6.7%, 33cl bottle

It’s a dark brown colour, not quite the chestnut they say on the website. The foamy head is off white and it soon contracts to a very thin cap. A touch of coffee in the aromas. And coffee hints too amidst the fruit on the palate. Time and again in these high abv Belgian beers - and this is far from the highest - you find a delicious harmony between the alcohol and the flavour, and that harmony here extends to the finish.

They say: St. Bernardus Pater 6 is brewed according to the classic dubbel style with a recipe that dates back to 1946. The name of this beer has become a reference for its style, and it is commonly referred to as ‘een Paterke’.

As ever the Belgians recommend a food pairing: St.Bernardus Pater 6 is a great choice to complement pork recipes or contrast against zesty cheeses. It is bottle fermented and best to serve it at 8-12 degrees.

If you come across the Pater 6, and if you see The Bernardus Abt 12 on the same shelf, then don’t hesitate. The Abt 12 (10%) is a quadrupel, full of complex flavours, great fruit and with a superb finish. It is regarded as one of the best beers in the world. In this context, quadrupel means it is stronger than a tripel which is stronger than a duppel like Pater 6!

Irish-Belgian Beers Sessions Rock On. #6

Irish-Belgian Beers Sessions Rock On. #6

Kinnegar White Rabbit Session White IPA, 4.5%, 440ml can 

Citrus leads here and there is little enough evidence of the clove and banana that is prominent in some wheat beers in this mid-gold  cloudy IPA from the innovative Donegal brewery. There’s a generous fluffy white head that lasts a fair bit. 

Big score for the optics and no let-down in the mouth where the malt and hops get together in an impressive juicy fruity amalgam. A lovely balance indeed and an excellent dry lip-smacking finish with a slight bitterness in evidence. Second can appeal for sure and the session is underway!

They say: This is a classic American wheat beer that blends fruity malt with fruity hop flavours and opens them up with a voluminous, puffy white head.

Like most of the new wave of independent Irish brewers, Kinnegar still have a few years to go to their 10th anniversary. Yet there is something so real about the overall character of their Donegal beers that the word authentic (a sense of place, a sense of the genuineness behind the local enterprise) surfaces as you sip. 

 “We don’t filter or pasteurise, and we let our industrious little friends, the yeast, carbonate the beer naturally during fermentation.” There may be a bit of sediment, so pour carefully but if some ends up in the glass, don’t worry about it.

The White Hag “Ninth Wave” New World Pale Ale 5.4%, 330ml can. 

Like their Donegal counterparts, Sligo’s White Hag have also turned towards the Atlantic for this New World Pale Ale, named after the (mythical) Ninth Wave that formed a formidable barrier for anyone wishing to cross over to New York and Boston.

Colour is a bright amber, no shortage of bubbles rising through the mildly clouded glass, topped with a short-lived white head. Aromatics are mild also, apricot, mango and citrus in there. 

Quite a greeting on the palate though, creamy feel and insistently fruity from the American hops but all is kept in check as this balanced effort makes its way towards a very satisfactory finalé indeed.  Lively, flavourful and very drinkable indeed. Another for that second glass designation!

They say: “We are a modern independent craft brewery from Sligo, on Ireland’s Wild Atlantic Way. We brew innovative and groundbreaking beers, inspired by ancient and classic styles.” 

They brew a good lot of them! The able and masterly brewers here ensure a lot of them are good.

8 Degrees “Glen of Imaal” Oatmeal Pale Ale 5.6%, 440ml can

The Irish Munro Series 2020

No secret that the crew of Mitchelstown’s Eight Degrees are an outdoor lot. So no surprise that they choose to celebrate Ireland’s highest mountains - Irish Munros are peaks over 3,000 ft. including their local Galtymore - with their latest series of specials. And #2 in their adventures at altitude is Lugnaquilla, yet the beer is named for the Glen of Imaal, the valley below the Wicklow peak.

Colour is a pretty clear amber with a white head that stays around for a spell. Aromas are shy (if exotic) but it’s a different story in the mouth where the intense flavours, citrus prominent, are wrapped in silky mouthfeel,  a balanced thirst-quenching drop, as they say themselves, and a fitting reward after a climb up (and down Lugnaquilla) or the steps up to the barbecue. Slainte!

They say: The star of the show is new hop HBC-692, daughter of Sabro, with intense flavours of grapefruit pith and pine resin. The oats provide a silky mouthfeel which, when combined with these aromatic hops and a rounded bitterness, provides a balanced thirst-quenching drop after a rewarding climb up the Wicklow massif.

By the way, Eight Degrees are close to unique among Irish brewers in going to some length to suggest Food Pairings for their beers. The Belgian breweries seem well into this but even they would find it assez difficile to match the culinary expertise of Caroline Hennessy whose suggestions follow. I wonder is the co-author of Slainte preparing for a revised edition! (I think I’ve dropped that rock down the well before; there was no splash then!)

“The fruity notes in this would play very nicely with a blue cheese like Cashel Blue. Even better, put a slice of that cheese on a burger and see how Glen of Imaal Oatmeal Pale Ale works with a juicy burger: the fruity hops have enough bitterness to balance out all the blue / meaty umami flavours. Spiced mushroom tacos are a great match, the tropical notes in the beer complementing the flavours in Mexican food. Bring a citrus cake – lemon and buttermilk cake or orange polenta loaf – to the table and see how the flavours work beautifully together.”

Technical notes:

Style: Oatmeal Pale Ale
Malt: Irish pale ale malt, oats, Carapils and wheat. 
Hops: Vic Secret, Mandarina Bavaria, Amarillo and HBC-692.
ABV: 5.6%
IBUs: 32

Serving temp: 8 degrees (perhaps a little lower at the summit)

Get social: #GlenofImaalOPA

Bosteels Pauwel Kwak 8.4%, 33cl bottle

This a beer that, once tasted, you cannot ignore. No more than you can ignore a pebble in your shoe. The Kwak though is much more of a pleasure. Belgian beers have considerable clout and sometimes the less worthy among them get a free pass. We had the Kwak’s companion, the Tripel Karmeliet  here recently - and this one, just like the Karmeliet, is worth the admission.

It is a “Heavy Special Amber” and dark amber is the colour, the coffee coloured head is less than full but is inclined to hang around a fair bit before thinning to a lacy disc. Aromas are of the warm earth, some coffee notes in the background. It has an amazing palate, complex, malty, toasty, caramel, yeasty and warm. More or less seamless from there to the finish. Unmissable!

In common with all Bosteels beers, it is brewed with natural basic ingredients: barley malts, mineral water, wheat, hops and white candy sugar.

In the 18th century there was a very well-known brewer in the Dendermonde area; his name was Pauwel Kwak. He brewed his own beer, which was dark and heavy.This story inspired a brewer from nearby Buggenhout and since the 1980s the Pauwel Kwak is brewed by Brouwerij Bosteels, which also produces the popular Tripel Karmeliet and the DeuS Brut des Flandres.

They say: This beer is a worthy dining partner and also has its uses in the kitchen. It will make a perfect pairing with, for example, pigeon and pickles. You can have both at the same time thanks to the Kwak’s fine caramel.This complements the zesty taste of the pickles and softens it slightly so it will not overpower the pigeon.

Ulster Black Sparkles in Irish-Belgian Beer Session #5

Ulster Black Sparkles in Irish-Belgian Beer Session

#5

Brehon Ulster Black Oatmeal Stout, 5.0%, 500ml bottle

This stout is black (you knew that!), black as a wet sod of turf on a rainy day in the bog, and the fleeting head is coffee coloured. Aromas also from the dark side: coffee and dark chocolate. And that theme continues on the palate. But it is not exactly like other oatmeal stouts, not over-richly smooth. There is a balance, a harmony that lifts this stout about the normal. All before a lip-smacking finish. Try it out for yourself! Best served around 8 to 10 degrees.

The brewers say it is “Ideal with game or strong red meat, smoked meats and hearty stews, desserts with chocolate, caramel or dark fruits.” I reckon they’ve tried them all! Me, I’d say it goes best with another one.

“Our small brewery is housed on the farm, just a short distance from the old homestead.We are set amongst the rolling drumlins of County Monaghan, just a few miles from the birthplace of Patrick Kavanagh, the inspiration for our India Pale Ale –  Stony Grey IPA.

Our aim is to create distinct beers that are brewed with care and affection.  Our brewer has created a range of well balanced and flavoursome ales that reflect the changing face of the beer market in Ireland.”

Chouffe Cherry Beer, 8%, 330ml bottle

Dark cherry is the (not unexpected) colour. Cherries all the way, really, even though there seems to be something sweetish in the aromas (Port is mentioned). And the aroma characters follow through on the palate, cherries again, and hints of sweet and sour. Nicely rounded and soft, it is rather nice and balanced, enough acidity there to do the trick. 

They say: “delights the gourmands among us” and recommend pairing with tomatoes, red peppers, red cabbage and fennel, oysters too, duck breast and stewed game dishes and in addition almond, raspberries, cherries and strawberries.

Very different indeed, an amazing beer, and I must try it with Bushy’s Strawberries next time! Or Skeaghanore Duck Breast. Not the kind of beer you’ll be drinking all night.

Always enjoy visiting the Chouffe website - they enjoy a laugh. Check it out yourself at https://chouffe.com/en/discover-our-brews/

Huyghe Delirium Argentum IPA, 7.0%, 330ml bottle

Amber’s the colour here with quite a large white head that does linger. Spice and citrus on the nose. Full of flavour, soft citrus the main element, complex though yet pleasantly fresh with a long hoppy finish. Combining softness and character, this Hopped Amber IPA is yet another superb beer this evening.

Brewing beer is a centuries-old tradition at the site of the Appelhoek in Melle. The earliest evidence of brewing comes from 1654. In 1904 Léon Huyghe started working at the local brewery.

They say: ”Delirium tremens" was brewed for the first time on December 26, 1988. The brewing team produced this blond beer (Alc. 8.5% Vol) at the insistence of Italy. The uniqueness of Delirium is in addition to its 3 different yeasts, its very original packaging that reminds you of Cologne pottery. The label portrays the different phases of the delirium in an original way. 

It was amazingly popular, the pink elephant was born and a series of Delirium began and this Argentum in its silver wrap, is one, a very good indeed.

Today, Alain De Laet, the fourth Huyghe generation, stirs the brew kettles. The little elephant that was born in 1989 has grown into an international icon.

Sierra Nevada “Hazy Little Thing” IPA 4.6%, 355ml can

Not to sure how this American got in but we enjoyed having it.

It has a cloudy, lemonade colour. Hoppy aromas. Hoppy on the palate too with citrus fruits. Easy drinking “session edition”, tropical and citrus fruits, pretty flawless really and a very welcome addition to the category. It’s the little sister to the normal Hazy Little Thing (6.7). This version is slightly lighter but not less intense.

They say: The low alcohol content and heavy-handed hopping in this unfiltered session IPA required some brewing finesse to achieve a pleasant balance. Never one to back down from a challenge, we were able to coax just the right amount of body from the malt to support the bold American hops. Hazy in appearance and golden in color, this easy-drinking ale is loaded with piney citrus notes, quenching your thirst without sacrificing flavor.