New Zealand fresh hop season is a big deal, but, frankly, we're too far north to get those fresh green flowers in time to make a quality beer. So, we make this instead - a 100% American-hopped lager. We take our house lager, add a lean malt bill & massive amounts of Simcoe, Citra, Centennial & Columbus, then cold ferment as with all our lagers before conditioning it for four weeks.It's a true IPL. Massive dank, fruity hops with a smooth ,crazy drinkability.
The colour of pale lager ranges from light bronze to nearly transparent and the alcohol anywhere from 4-6%. Adjunct usage may be quite high, though in some cases the beer is all-malt. Carbonation is typically forced, though not always. One thing that doesnt vary is that neither the malt nor the hops make much of an impression on the palate. These beers are brewed for minimum character, though faint traces of hop or malt may show through. More likely though is that adjuncts like corn will show through, or youll find notes of higher alcohols (fuel notes) due to the use of high-gravity brewing. The body will be thin and watery, and the finish is typically non-existent.