To balance all this zesty hop character we use one of our favourite base malts, the Pale Ale Malt from the Malteurope Maltings at Marton in the Rangitikei and a dash of toffee tinged caramalt malt from the Bairds Maltings in Scotland. The result is a hoppy fruity yet well balanced pale ale that makes a perfect foil to a chilli oil laced pizza at Long Beach.
Sweet lemon, lime, mandarin, herbal notes, and melon fruit aromas lead into a palate that balances zesty hops with toffee and biscuity malt flavours and a long dry finish.
Cajan Chicken, Pizza, Mexican, American BBQ.
Grist: NZ Pale Malt, British Caramalt
Hops: Waimea, Pacifica, NZ Cascade, Wai Iti
Yeast: London ESB