We continue to throw everything we have at our beer journey and are really pleased with the progress we have made, as well as the friends we have made. One friend in particular, is Attic Brew Co, a wonderful brewery in Birmingham whom our head of marketing met randomly in a pub while out in the city. Since then we’ve done respective tap takeovers, shared many a beer and they have now invited us to use their brewing kit for some of our beers, which is the case for this NEIPA along with our newest West Coast SIPA. The reason for this is that we’re able to brew slightly smaller quantities and use their fantastic in-house canning set up to provide freshest, best quality cans possible (while we investigate the best route for our own canning). It’s also helped Attic out with a little bit of income at the end of a challenging year.
Attic have a passion for good beer and good times, a laser beam attention to detail and the knowledge and ability to produce absolutely outstanding beers. We were really pleased we were able to get to work with them to get our first NEIPA recipe brewed, fermented and into cans. We are incredibly excited by their shiny Unitanks and their super low dissolved oxygen levels…and their coffee machine, as we all know a good brewery is powered mostly by coffee.
We look forward to working with Attic more into the new year, and have some very cool collaboration plans too! In the meantime, here are a few notes about our brand new NEIPA, written by our very own brewer Matt.
The brewing liquor was treated with a 1:2 Sulfate:Chloride ratio, softening the perception of bitterness and helping to increase body and sweetness.
We used pilsner malt as the base malt in this beer, which gives us that super light colour, and also has a really aromatic quality.
A higher mash bed temperature of 68 degrees celsius leaves a nice amount of residual sugars in the finished beer after fermentation, as it produces more unfermentable sugars like dextrin, combine these with all the beta glucans from the addition of oats this gives the beer a really full, silky smooth mouthfeel.
Attic’s Vermont strain was used to ferment this beer, and it produces all the stone and tropical fruit esters you’d want in a New England IPA. Combine these with the oils and volatiles from the hops and you get massive flavour and aroma.
With an IBU level of around 30, the beer has a very low level of bitterness. This is achieved through smaller and later additions in the boil. It increases the perception of sweetness, fruitiness and fullness in the beer and gives centre stage to the bold and complex flavours of the three hops used in the recipe. Blending Mosaic, Idaho 7 and Citra in a massive 18g per litre dry hop addition, the hops give a huge hit of tropical holiday fruit salad, supported by dank pine and subtle lit-match Sulphur.
MOSAIC: Mango, passion fruit, blueberry and dankness
IDAHO 7: Mango, pine, passion fruit and dankness
CITRA: Lime, grapefruit, mango