30 Mar News Of The Brews – March 2017
As promised in our February flyer, we have had a substantial delivery in from Verdant Brewing Co. However, it has flown out, leaving the core range of Lightbulb Pale Ale (4.5%), Headband Pale Ale (5.5%), Bloom IPA (6.5%) and Pulp DIPA (8%).
Those of you who list the fantastic Kirkstall Dissolution IPA (6%) will be pleased to hear that they have finally got their Three Swords Pale Ale (4.7%) into cans. Three Swords is an extra pale ale, with a decent hoppy poke in the finish.
Wylam and Northern Monk have collaborated on a Viking-inspired beer. Brodirblod (6% rye and juniper ale) is an earthy, gently spiced beer, just the thing to herald the arrival of spring (and let’s hope spring hurries itself up a bit, eh?)
Vocation Brewery have expanded their range of non-supermarket beers, with the addition of Yakima Pilsner (5.5% dry-hopped pilsner) alongside their DIPA Smash & Grab (8.5%). Dirty Pilsner (6.5% unfiltered dry-hopped lager), Cloak & Dagger (5.9% oatmeal stout) and Oak & Dagger (7.5% oak-aged oatmeal stout) complete the current range.
Fierce Beer (rated best new Scottish brewery at the 2017 Ratebeer awards, folks!) have added a few new lines to their range of off-centred beers. Moose Mousse (4.5% chocolate milk stout), Citrus Tart (4.5% citrus kettle sour) and Tropical Tart (4.5% tropical fruit kettle sour).
Beers from Elusive Brewing are like buses – you wait ages, then 4 come along at once. Ultrahops (4.9% pale ale with Vienna malt, and Ultra and TnT hops), Level Up: Level 5 (US red ale with Summer & Simcoe hops), 2-UP (8.5% barley wine collab with Siren Craft Brew) and Sphere of Destiny (4.4% session ale “intensely hopped with Mosaic hops”, it says here)
AND FINALLY Tempest Brewing have unleashed a new beer on the unsuspecting world. Nelson Sauvvy is a 5.4% India Pale Lager with Nelson Sauvin hops. Alongside the hop-heavy core range currently, we also have Double Shuck (11% imperial oyster stout) and Mexicake (11% imperial stout with cinnamon, vanilla, cocoa and chilli, which I think makes it the first Aztec-style imperial stout)