And now for something just a little different.
FEB plays around with a hopping technique that’s brand new to our FRESH series. It’s called ‘hop dipping’ - a process that involves steeping a charge of hops in 80°c water in the fermenter to make a concentrated hop tea, and then running the wort in on top of it. Think of it as the love child of a hop back and a dryhop, giving you gentle hot extraction of flavour and then lots of hop contact with the beer as it ferments.
For FEB we ‘hop dipped’ Idaho 7 and Riwaka and then finished off the beer with a dry hop of Simcoe T90 and cryo. And the result? German Heidelburg malt, wheat and crystal oats create a soft hazy beer with a rich golden honey hue and persistent bright white head. The Riwaka, Idaho 7 and Simcoe then deliver a nose that’s all starburst fruit candy, fresh squeezed OJ, tropical punch and gooseberry, and a smooth palate full of mandarine, lime, mango and a hint of resin. Tons of FRESH fun. for FEB.
ARTIST
Jack Forrest.