In the endless pursuit of hoppiness, we've taken some quite extreme measures (and hops) to create a fresh new take on the intentionally hazy Vermont-style IPA. We've done without crystal malt and boil hops, relying instead on rolled oats and wheat, heavy whirlpool and dry hop additions – including one very generous (and hilariously rule-breaking) dry hop addition at the start of fermentation. A cult line-up of Citra, Simcoe, Galaxy, El Dorado, Moutere and Sorachi Ace hops deliver intense aromatics of candied lemon, lime zest, guava, white grape and passionfruit. The inimitable English top-cropping yeast lends peach and apricot esters while transforming the early-dry hop addition into what can only be described as “breakfast juice”. With minimal bitterness and a soft palate courtesy of the protein-rich wheat and oats, this is best summed up in one word: Juicy.
