Our last stop in June is at A&H, Anspach & Hobday. They have three beer categories on their website so let’s pick one from each for this virtual taster tray.
from the Classics
The Cream Ale – “Landing somewhere between a pale ale and a lager, The Cream Ale is brewed using Sorachi Ace hops. It’s flavour profile ranges from dill to coconut to pineapple. In fact, a throwback to Prohibition America, it’s so full of flavour, it won’t fit in the fridge.”
from the Experimentals
The Brother Sean – “Bold, rich and complex, this continental twist on our classic Stout Porter is fermented using a Belgian strain of yeast. Brewed only once a year, Brother Sean rests in the bottle for 12 months before its release. The result is well worth the wait.”
from the Collaborations
The Sacc. Trois IPA – “We used a blend of Mosaic and El Dorado in the boil, and Ekuanot and Ella in the dry hop, along with a small amount of CaraAroma malt in the grist. This recipe was designed to give us plenty of fruit from the hops, and just a touch of sweetness from the malt (Sacc. Troi is a high-attenuating yeast, so we wanted to make sure we had some body left in the beer once it was done).
As for the yeast, its certainly had an impact. The nose is full of fruit, specifically ripe fruit, very ripe fruit for that matter. Ripe mango and juicy tropical fruit dominate, along with some dank and herbal notes from the hops. The body is smooth, with light touch of bitterness to balance, and a dry finish.”