New England IPA doesn’t stand on hops alone, though that’s certainly the most prominent aspect of its flavor. Water treatment and yeast selection are also essential. Each strain of yeast has slightly different characteristics in terms of the products of its fermentation, and so a beer brewed with one may taste completely different to a beer brewed with another, even if the recipe is otherwise exactly the same. This time we played around with a new yeast strain called Pomona, which has a high biotransformation that leads to enhanced flavors towards peaches, citrus and tropical fruits. To further enhance this biotransformation, we added a grape skin powder called Phantasm to the beer, which contains a lot of thiol precursors, that carry all that fruity goodness we love in a NEIPA. But back to the hops. We reached for our favorite New Zealand hops, Nelson Sauvin and Motueka, which taste subtly of grapes and limes but can also add a nice resinousness to the beer. And we balanced the beer with the reliable Citra, which simply never disappoints and its pleasant citrus flavour goes well with everything.

Motueka, Nelson Sauvin, Phantasm, Citra Cryo

Water, barley malts, oat flakes, wheat malt, hop products

Serve and drink chilled. Protect from frost and direct sunlight. Store up to 8 °C.