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SURPRISE!

More beers coming in! Can you believe it?!

This is a seriosly beer heavy newsletter, folks. Which is awesome for us hop heads. We've even done a beer cocktail! Back to other bits next week! And....

We continue our Goat A-Z --- THIS WEEK IS BROUGHT TO YOU BY THE LETTER N --- N is for NEIPA...!!! 

please read on... \\\ NEW NEW NEW......BEERS!!! ///


<<<<EVEN MORE NEW LERVIG!!!>>>>

We are loving Lervig at the moment! The new NO WORRIES 0,5% that came in last week is so good by the way, actually tastes like an IPA.

This week we're getting something a bit more boozy. SKOGEN (Skandywegian for 'Forest') in collaboration with OUD BEERSEL is a 6% Norweigen Forest Ale and Lambic blend - a farmhouse ale with added Spruce shoots blended with a young lambic from Gert then aged for 6 months in red Zinfandel barrels! Just... Seriously... Wow!

////MORE NEW PRESSURE DROP 440'S!////

For the sour lovers:

PROMENADE... Yuzu, Apricot, Vanilla & Milk Sugar Triple-Fruited Sour 4,6%

For the hazy lovers:

ALLIGATOR TUGBOAT... Simcoe IPA 7,2%




<<<SALOPIAN BREWERY IS BACK>>>

Not had anything from this lot in for a while but later this week we'll have these 3 in our fridges!

KASHMIR IPA 5,5%

BUBBLE NEIPA 8%


TRANSFUSION IPA 5,3%



ALSO...

New collaboration between Wild Beer & The Man Behind the Curtain. BODHISATTVA 5% A sour blend aged in white burgundy and rum barrels!

Another collaboration from Fierce and BBNO: AZACCA DIPA 8,5% 

ALSO, A VERY EXCITING NEW PATRONS PROJECT FROM NORTHERN MONK!

PATRONS PROJECT 20.01 WEST COAST ROUTES LEMON RADLER 2,8% with THE QUEER BREWING PROJECT and MARK NEWTON!

Also plenty more things arriving this week, see our Instagram and Twitter for details...

\\\ N is for NEIPA /// See below what we've got and a bit of the science.


Here we are, folks, back into the beautiful brewing business. We're going to have a brief run-down of the 'new' style of hazy IPAs, the New England IPA or NEIPA, and we're going to try and avoid too much science, but we'll need a bit...... here we go!

NEIPA's have officially been recognised into a class of there own in the American Brewers Association Beer Style Guidelines as three distinct categories of hazy IPA. Yay!

What makes a New England IPA? I hear you say....  well, it doesn't have to come from New England. We're mostly looking at details of the brewing process to define the style. Talking about dry hopping (adding hops after the boil to get the aromatics but leave the bitterness), using lots of high protein grains (wheat, flaked oats, even flour), specific yeast strains (of course, you know these brewers and their yeasty beasties), a lean towards slightly higher carbonation levels and there is an ongoing debate about water chemistry (changing mineral and acidity levels, but I did promise not to do too much science, come in for an ask if you're interested).

And what does all this give us? Well... brilliant beer!  Hazy, unfiltered, rich in aromatic tropical fruity goodness, smoothly velveteen mouth-feel, luxuriant lasting head and a (commonly) high ABV that rarely shows in the taste. AwesomeFrackingBeer!

So, ye'd better come on down and buy a can to put in your face!

\\\TALES of COCKTAILS///

Beer cocktails. uh-huh..... It is a thing beyond the 3am 'no more mixer' classic. It even has some history. From Anthony Burgess' 'Hangmans Blood' (which, no matter how you look at it, is a dirty pint topped with Guinness and Champagne) all the way to the modern classic 'The IPAlicus' (a good IPA with a nip of Italicus) which we've highlighted before in this newsletter. In this new age of cocktailing the trendy mixologists have experimented with all sorts, but we'll play it safe with this end of summer scintillating celebration of sumptuousness.

Camping in New England

30ml Campari 150ml Overtone Tribute NEIPA Top up Rapscallion Pink Soda Garnish: Fresh raspberries and a twist of pink peppercorns

To the drink: crush your ice with mallet and sack (or however you choose), fill a rocks glass (posh for a large tumbler) with the ice, get all your ingredients in and give it a wee stir. Garnish with a few raspberries and some pepper. Easy.

The bitter aspects of the Campari will counterpoint the sweet tropical hoppy goodness of the hazy NEIPA with the intricate aromatic spice of the pink soda giving it all a lovely lift. Enjoy with the last of the summer sun!


So much to taste and so little time....

(What a life!!!)

GOODBYE! SEE YOU IN THE SHOP!


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