The 2nd in our palindrome IPA series… This time around we’ve fermented our recipe with a “Kveik” yeast strain isolated from the hornindial region in Norway.
Our first ever foray into sour beers! We’ve brewed a traditional German Berliner Weisse recipe with 50% wheat and lactic producing yeast, with some hibiscus flowers for a herbal note.
Fermented with London Ale yeast for lots of fruity ester, and the biggest dry hop bill we’ve ever done of; Motueka, Wai-iti, Nugget, Kohatu, Ekuanot and Moutere.
Return of the Dank, as a tribute to the bottle shops that have supported us so much during a really difficult time for the industry, we’ve rebrewed the beer that really kicked it all off for us way back in March
We’ve been racking our brains coming up with tasting notes for this one, trying to be unique and clever, maybe trying to come up with a pun that fits the name, but who are we trying to kid? It’s a Hefeweizen!
After initial fermentation we lagered this beer for 5 weeks, and dry hopped it with Loral, Huell Melon and German Hallertau to give a unique hop combination that’s both fruity and earthy.
Fancy some stickers? Course you do. You love stickers. We love stickers. We made some for ourselves and loved them so much we thought we’d let you have some.
