Sturr

Over the last seven months, we’ve been honing our technique for brewing strong, hoppy IPAs and our latest DIPA, Stur, is the culmination of everything we’ve learned so far: a grist incorporating large portions of wheat and oats; hops utilised during fermentation to accentuate biotransformation, and a hefty two part post fermentation dry hop with both T90 and BBC. The result is a beer that looks like mango juice, with massive dankety-dank flavours of passionfruit and clementine. We’re also getting a gentle lingering acidity reminiscent of freshly-squeezed orange juice.