DIPA with California's Humble Sea. Our friends over in Santa Cruz, California are making some killer hazys but with a West Coast touch and we wanted a piece of that resin. Think your favourite hazy and then give it a satisfying bitterness and slightly leaner body to give a moreish drinking experience. The foundations are layed in the whirlpool which was heavily dosed with the classic west coast combo of Columbus, Simcoe, Centennial giving a background of all things pine, citrus and dankness. Then a colossal dry hop of Mosaic T90, Mosaic BBC, Cryo Idaho 7 and Chinook lead to lots of mango, apricot, citrus and a slight hint of grapefruit zest. A super pale and univasive malt bill provide a smooth silky body that was ever so slightly dried out.
TIPA with New Yorks Equilibrium Brewing Co. When brewing a beer with Equilibrium you don't do things by halves so we decided to go big with this one. A big, full bodied, juicy TIPA loaded with some of our favourite hops. Choc full of Citra and Citra Cryo to give all of the stone fruit and melon you could want followed by pineapply Bru-1, pear notes from Galaxy and finished off with a light touch of Sabro to give a creamy lemon and coconut vibe. This fruit cocktail is framed by a protein heavy grist and a lactose addition to really make this beer as juicy, soft and round as possible.
Imperial BCN Weisse with Tripping Animals. On this collab we have gone with a higher fruiting rate than ever before. Almost 1000kg of Guava, Pink Grapefruit and Passion Fruit were loaded into the fermenter to give a hugely tropical sour. As it's citrus season here and our friends in Florida suggested that it is Guava and Passion Fruit season over there we thought why not have a blast of sunshine but at a warming 9% abv. A grist with as much flaked oats as our mash tun can manage gives this beer a really smooth, creamy body which enhances the almost smoothie like mouthfeel.
A collab with a crew that know a thing or two about making big, chewy imperial stouts. We wanted to make a desert like wintery beer so we went for a full on gingerbread experience. Thnk freshly baked gingerbread covered in slightly sweetened dark chocolate. Lots of flaked oats ensure a rich, decadent body that satisfies the sweet toothes out there but a plethora of roasted and caramel malts are also at play here for a full on wintery impy stout experience.