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It's A RIPA

Cloudy IPA + Foudre fermented + No Boil

This is no ordinary IPA, it has the character of a New England IPA brewed with a Wild style. This is a RAW beer, meaning it wasn’t boiled, giving it a cloudy straw-like appearance. It’s been fermented in oak foudre, which has transformed it into a beautifully complex beer with a pleasant lingering acidity and flavours of hay, mango and pineapple. It has a dry moreish finish and a very low bitterness.

Available in 750ml Bottle

  • 750 ML
  • 6.8% ABV
  • 25 IBU
  • 12.85 PLATO
  • It's A RIPA
  • It's A RIPA
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About

This is no ordinary IPA, it has the character of a New England IPA brewed with a Wild style. This is a RAW beer, meaning it wasn’t boiled, giving it a cloudy straw-like appearance. It’s been fermented in oak foudre, which has transformed it into a beautifully complex beer with a pleasant lingering acidity and flavours of hay, mango and pineapple. It has a dry moreish finish and a very low bitterness.

Ingredients

Malt

Barley, Oats and Wheat

Hops

German Cascade, Mosaic & Galaxy

Yeast

New England and Brettanomyces

Other

Fermented in oak foudre

Allergens

Barley, Oats and Wheat (Gluten)

Experience

Appearance

Cloudy Pale Straw

Aroma

Tropical fruit, complex mixed fermentation character

Flavours

Rich mango and pineapple with an earthy background note

Finish

Dry with a lingering complex

Unique Aspect

The idea was to create the character of a New England-style IPA but combining historical and modern brewing techniques, fermenting and maturing in one of our oak foudres. We wanted to brew an IPA that was both a journey into the past and relevent to the modern drinker.


This is a RAW beer, meaning it wasn’t boiled, giving the beer the cloudy straw-like appearance of a NEIPA, and a natural fermentation bready character. Finally, the biotransformation of hop oils gives a big tropical fruit juice flavour.

Food Pairings

This is a funky beer not unlike funky cheeses. Pair it with a blue or washed-rind cows cheese. Our favourites are Stichelton blue or Rollright washed rind cheese. It would also pair up well to a flame grilled steak with a chimichurri sauce.

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