HIGH SEAS ENGLISH IPA

STYLE

The story of the style of IPA has everything a good origin story needs: genius craftsmen, warring nations and of course, tax levies. In the 1700s all of these factors combined, as brewers sought new markets to sell their products in that were like no place a beer had ever travelled before. The high heat and humidity of trans-equitorial travel and south-asian serving rooms meant that brewers had to protect their beer in the form of large amounts of anti-microbial hops and very high attenuation to drive the sugar content down, thus starving any opportunistic microbes before they could take hold. The intention, was a beer that would survive the high seas. The result, was the perfect sunny weather drink: pale, crisp and delightfully bitter.

High Seas IPA is an English IPA in the truest sense, modelled after the original beers that sailed across the globe almost 300 years ago. Pouring this beer you will see a clear, deep golden beverage with a fluffy white head. Get closer and the dry hops provide a burst of lavender and citrus. Dive-in and you will find a malt character that belies its pale complexion. Traditional English varieties subtly bolstered by the extra-malty Munich malt. This, of course, sits nicely atop the all important 48 IBUs providing a beautifully bitter after-taste.

Approx ABV
0 %
IBU
0

GRAINS

  • Maris Otter

    Maris Otter is a cultivar of barley typically kilned to a mid-pale degree. Maris Otter was the result of a selective breeding process in England in the 1960s and since then has dominated as a must-have malt choice in the grist of any English style. Using Maris Otter as the base of your beer expect a red-copper hue with nutty and malty tastes.

  • Pale Ale Malt

    Pale Ale Malt is a lightly kilned two-row barley malt developed during the industrial revolution in England when alternate kiln fuels were developed. Pale ale malt has high diastatic power and contains a high amount of carbohydrates. This malt alone gives a very pale yellow-golden colour with a light, uncomplicated malty taste.

  • Pale Crystal Malt

    Pale Crystal Malt is different from other malts in that most of the sugar content in the grain is readily available before the mash. This gives crystal malt a distinctly sweet flavour even when eaten on its own, uncooked. No surprise then that adding a pale crystal malt will add an extremely sweet malty character that persists into the finished beer. Pale crystal also adds notes of syrup and light honey.

  • Munich Malt

    Munich Malt has its origins in Germany where brewers would kiln the barley to a slightly higher temperature to obtain a slightly darker colour and a much richer malt flavour. Used in conjunction with other malts, Munich malt imparts a rich bready flavour to beer and greatly enhances the malt backbone without adding too much residual sweetness.

  • Rolled Oats

    Rolled Oats are a powerful addition to any brewer’s toolbox. As an unmalted adjunct they carry a large amount of undigested protein that aids head retention and improves the body of finished beer. They are also a natural source of essential trace minerals required by yeast. The flavour impact of oats is subtle (and perhaps obvious) but sits well in almost any style with toasty cereal notes. Inclusion of oats at a high level can impact on clarity and may negatively affect mash viscosity during brewing.

HOPS

  • Northern Brewer

    Northern Brewer (AA 6-10%) originates from the UK and so it well suited to English and European-style ales and lagers. There are also some classic styles in the US (such as California Common) that rely on Northern Brewer hops. It is a truly versatile hop. Added early in the boil Northern Brewer will provide a highly bitter base and perhaps a woody taste with little hop aroma. Added later, this hop provides a pleasant piney flavour and aroma with slight minty notes.

  • Fuggles

    Fuggles (AA 4-6%) is a hop so treasured by English brewers that it has travelled the world to lend it’s unmistakable flavour profile to future generations of ‘craft’ hops. Fuggles is not typically used to impart bitterness, however, when added early in the boil it can impart a clean, gentle spiciness. The true power of this hop lies within 20-30 minute boils where fresh-cut grass, fruity and floral flavours dominate. Adding as a dry hop provides an aroma that holds its own against any other hop in the world.