Blueberry Stout – Deep, dark and complex… Chocolate, caramel and roasted grains play off the fruit to reveal a dessert-like character of a blueberry muffin.
Ekuanot IPA – Strawberry’s meet oranges in a colossal taste explosion in this hazy oat based IPA. A hazy appealing pint delivering mass fruit on both nose and flavour with serious body. Unfined.
Syrupy-sweetness combines with citrus and hops crispness – dangerously drinkable and surprisingly refreshing despite this being a whopping 11% DIPA.
Look: The big beer pours golden orange with some foamy head
Aroma: Big resinous tones and lemon zest aroma the hops and yeast.
Taste: It’s all about the big hoppy bitterness that’s loaded with grapefruit, orange, lime and pine needles, balanced by a slightly syrupy-sweetness that makes it very drinkable.
Food Pairing: Salty fried foods are the go-to pairing for big IPAs and by adding chilli you can really take things to the next level. Try this beer with crispy deep fried chilli beef for a mouthwatering combination.
Verdict: It’s big, it’s bold – and it comes with a picture of a panda with a backwards baseball cap. What’s not to love?
Zesty and bold with punctuation of pepper and spice – just like a normal Saison, except this has extra-high levels of citrus the kaffir lime leaves.
Look: The beer pours a hazy golden colour with a nice cream coloured head.
Aroma: There’s a slightly floral perfumed aroma that includes banana and lime zest.
Taste: Dry and peppery just as you’d expect a Saison, combined with a good level of carbonation and refreshing citrus the lime leaves.
Food Pairing: Saisons offer a lot of opportunities for pairing because they stand up well to bold flavours without dominating subtle ones. We suggest combing the spice and lime of the beer with a Pad Thai.
Verdict: Kwantum State was created as one half of a collaboration with Weird Beard, to create two new beers that would then be blended together 50:50 to create a third (Such a Bohr). So this is tasty and economical.