Author: abbeydale.admin

For the next in our blog series where we get to know Team Abbeydale a little better, we’re shining the spotlight on Edd, our Online Sales Manager! It’s his busiest time of the year right now getting all your Advent Calendars and Christmas beers ready, so we thought it’d be nice for you to learn a bit more about the gift guru behind the boxes (sorry, Santa, we reckon Edd wins this round).

First up, the basics! What’s your name and where do you come from?

Hello! My name’s Edd, and I’m originally from Kendal, in Cumbria, though I’ve lived in Sheffield for 14 years now!

What is your role at Abbeydale Brewery?

That’s not as simple a question to answer as you might think… ostensibly I run the online shop, but I’m also part of the marketing team, I’m occasionally needed to go out and do deliveries, and I’m part of the sales team so get to hit the road meeting our customers. I also order our merchandise and other bits and bobs for the business. (Editor: so this means he’s the mastermind behind the Moonshine mugs – click here to get yours!)

What’s your favourite beer and why?  

My favourite beer style is easier than favourite beer, it’s a proper, hop forward, West Coast IPA.  Around 7%, golden in colour with a clean yeast profile and packed with the classic US hops which first made me fall in love with beer.  If I had to put a name to it, it’d probably be Sierra Nevada Torpedo

What’s your favourite thing about working at Abbeydale Brewery?

I’m being paid to talk to people about beer for a living, and, please don’t tell anyone, but I would probably be doing that for free otherwise anyway.

Best place to enjoy a pint?

I worked in pubs for years, and the best pint you can ever have is the one you have at the end of a really busy night with the people you work with, after getting all the customers out!

Where did you have your first (legal!) pint?

The Masons Arms, Kendal.  It was a grotty back street boozer at the time, but my friends and I adopted it as our local, mainly because the jukebox had a decent selection and the pool table was cheap. 

Fries: Bacon or Scampi?

Scampi, obviously, though my dogs Digby (previous winner of the Sunfest Dog Show) and Kipper tend to prefer bacon, so I have to go for both (Ah, the old surf and turf! – Editor’s note)

When you’re not chatting about beer, what do you get up to?

I love to cook, and I’m in the process of building a wood fired pizza oven from scratch in my back garden.  I’m going to need to eat an awful lot of pizza to make it a worthwhile investment, but that’s a cross I’m willing to bear.

And finally… If you were a cartoon character, who would it be?

I think in everyone’s heart of hearts they’d love to say Bugs Bunny, but I do worry I’m more Goofy!

Ale as old as time… 

Here at Abbeydale Brewery, we’ve never really followed trends, bought into “hype” or gone along with what’s popular, preferring instead to quietly steer our own course and, quite simply, to brew the types of beer we want to drink.  So, rather than a thick, chewy, triple chocolate vanilla ice cream bourbon biscuit pastry IPA, whilst the craft beer world clamours for the freshest, most progressive and boundary pushing beers, we’ve produced… an old ale. 

Old ale is a style that’s been in existence since hops started being added into beer. Like Abbeydale Brewery, it’s never gone out of fashion – largely because it was never really in fashion in the first place. 

The history of old ale begins around 400 years ago. Hops had just been introduced into the brewing lexicon of England – they’d been used in continental Europe since around the 9^th century, but prior to the 1600’s as a country we were happy with using yarrow, heather, mugwort and other such adjuncts. Hops however, had several advantages – they were cheaper, grew relatively easily, and rendered beer much more stable. The extended shelf life which hops gave to beer meant that beer could be stored for long periods and aged, meaning that flavours would be allowed to develop over time, mellowing and melding to create something unique. 

The beer would be brewed to a high gravity to achieve a high alcohol content, and stored in large casks or vats, emerging from these vessels as “stock”, “stale” or “old” – flat and entirely lacking in carbonation.  This would then be blended with “mild” or fresh beer before being served – the intense, oaky flavour of the old ale being rounded and enlivened by the addition of the more recently brewed, unaged beer. 

The 2023 Vintage of our Old Ale has taken inspiration from this history, and has been brewed to 8.0% ABV, lightly oaked and aged for four months to mellow into a clean, silky smooth and sensuous beer. A gently rounded hop bitterness gives way to a complex malt bill that will allow flavours to develop through cellar ageing for years to come.  At the time of bottling, creamy vanillin flavours and notes of chestnuts are evident, alongside a subtle oaky spiciness which lingers in the finish with a gentle warmth. The perfect drink to sip beside a fireside on a cold winter night, or to act as a delectable accompaniment to a richly flavoured dish such as roast beef or lamb (dare we go so far to suggest it as the ideal pairing for your Christmas dinner?!) 

The artwork, created by our designer James Murphy, pays homage to our history, featuring an illustration of Beauchief Abbey, the old ruins of which inspired our brewery logo. The map in the background shows the location of the brewery, and dates from the early 20^th century. And under the vintage you will see a leaf from one of the trees that can be found in the ancient woodland of Ladies’ Spring and Park Bank woods which surround the abbey grounds – for 2023, a Sessile Oak leaf has been selected. 

The release is limited to 750ml bottles designed for savouring and sharing, with a tiny number of kegs and casks available to trade (pre-orders now being taken!) – one pin is already destined to grace the bar at our very own pub, the Rising Sun. The remainder of the batch will continue to quietly rest, ready to be blended back and form part of next year’s vintage. This is an exciting next step into our ageing programme, which we hope will sit beautifully alongside our more regularly available beers in years to come.

The beer is available now, including individual bottles from our online shop. We can’t wait to see how this beer develops over time, and we hope you will join us on this journey.

Cheers,

Team Abbeydale

The latest variation of our Heathen American Pale Ale is a showcase of new innovations which are making waves in the beer world – introducing Incognito Heathen!

As with “regular” Heathen, this version is also single hopped with Mosaic and comes in at 4.1% ABV, to ensure it’s the flavour profile you know and love, but with hops added in Incognito® and Spectrum form – cutting edge products which bring maximum flavour impact in an efficient and more environmentally friendly way.

Expect big citrus notes, a punchy tropical character with a mango-forward flavour, and a clean, zesty finish with a slightly softer bitterness and a gentler IBU. The family resemblance is still of course incredibly clear, but our Incognito Heathen is just that little bit more laid back and luscious than its crisp and crushable cousin!

We were joined on the brewday by our good friend (and former member of Team Abbeydale!) Dave Kerr, now at Barth Haas, who supplied the Incognito® and Spectrum Mosaic for our brew and talked us through how to make the most of them.

Both Incognito® and Spectrum are 100% natural hop material which come in liquid form and can be used in place of the thirsty little pellets we would typically use instead. This means we were able to reduce our losses and could achieve a greater yield compared to our usual brewing processes.

The Incognito® Mosaic was added first, at the whirlpool stage of the process – it comes in liquid form, so we could pour it straight in! Each litre of Incognito roughly equates to 6kg of T90 pellets.  Spectrum is used at the dry-hop stage, and is a fully dispersible liquid which helps to achieve a further increase in yields, and a reduction in tank turnover times, which again is very handy when our vessels are at a premium.

Brewhouse efficiency is something we’ve been focusing on recently – we don’t have room for any more tanks in the space we have available, so getting the most out of the kit we already have is ever-more important! Alongside this, we’re always looking for ways to improve our environmental impact and sustainability. The compact tubs which contained our Incognito® and Spectrum hops reduced storage and transportation requirements – as well as making cleaning up (every brewer’s favourite!) a little easier, and therefore using less water.

Overall, our brew resulted in almost 10% more beer than we’d usually get, and it tastes pretty damn good too! Incognito Heathen is available now in cask, keg and can, including from our online shop – why not get yourself some of each Heathen variation and see if you can taste the difference?!

Cheers,

Team Abbeydale

The people of Abbeydale Brewery are what makes us, so we wanted to share a little more about them! Next up we’ve headed into the brewhouse for a quick chat with our Ash.

First up, what’s your name and where do you come from?

I’m Ash, and I’m Tarn born and bred! (Editor’s note, that means Barnsley, for the benefit of anyone not from round these parts!)

What is your role at Abbeydale Brewery?

I’m one of the team of brewery operatives, so I’m here, there and everywhere within production! Whether it’s in the brewhouse, on the canning line, or filling casks, no two days are ever the same.

What’s your favourite beer style and why?

I’m going to have to say IPA – and Voyager is one of my favourites, it’s approachable with great flavour and always pairs well with food. I’m also a fan of New Zealand hops, and I’m looking forward to creating some new recipes showcasing these, which are due for release in 2024. So watch this space!

What’s your favourite thing about working at Abbeydale Brewery?

I get to be involved in producing great beer! Plus there’s always a great atmosphere within the team.

Best place to enjoy a pint?

At home, relaxing in the garden.

Where did you have your first (legal!) pint?

I think it’d be the Old No 7 in Barnsley, which used to be run by Acorn Brewery.

Fries: Bacon or Scampi?

Got to be Scampi Fries!

When you’re not busy in the brewhouse, what do you like to get up to in your spare time?

These days it’s mainly spending time with my baby son! I’m also a keen homebrewer which is how I made my first steps into the world of beer. My favourite beer which I’ve made in the past is a Blood Orange Witbier, and yes I will be floating the idea of scaling it up for our brewkit!

Who’s your hero (beery or otherwise!)?

My grandad!

The next iteration of our Sparkling Hop Water is out now, this time featuring another of our favourite hops, Mosaic!

Whilst our Sparkling Hop Water is very much not an alcohol free beer, instead sitting more comfortably in the soft drink category, it is inspired by the ingredients we know and love from our core business. As such, the hops we have selected so far are those which we’re incredibly familiar with from the beer making process. The prototype batch, featuring Nelson Sauvin, was an instant hit – this hop features in our Deception New Zealand pale ale, and is renowned for notes of white grape and elderflower, which worked perfectly in our relaxing and spritzy soft drink.

Whilst we’re delighted with how batch one came out, it isn’t really the Abbeydale way to simply settle for the first thing we’ve tried – we always prefer to experiment, push the boundaries, explore and continually keep on learning. So, for the second release we’ve looked to the Brewers Emporium range and our Heathen American Pale Ale for inspiration, and settled on a Mosaic hopped sparkling water this time.

Expect the same refreshing and delicate hit of flavour, but with subtle notes of grapefruit and mango creating a citrussy, tropical effervescence on the palate. We think it pairs sublimely with a spicy Thai salad, but its gentle sparkle also makes it the perfect post-run pint! Best served over ice, with a slice of your favourite fresh citrus fruit, or dried mango if you’re feeling fancy!

No booze, no artificial flavourings, no caffeine, and naturally low in sugar and carbohydrates – a true elixir of spritzy, zesty, mindful drinking! Head to our online shop to pick yourself up some cans, or look out for them on the shelves of independent venues!

0% alcohol, 100% refreshing.

What hop would you like to see us try next?!

Cheers,

Team Abbeydale

We thought it was about time you got to know the people of Team Abbeydale a little bit better, so we’re starting a series of blogs sharing their stories. Kicking things off is the lovely Mick, from our sales team!

First up, the basics! What’s your name and where do you come from?

I’m Michael, known to my colleagues and customers as Mick. I live at Loxley, just a hop and a skip into the Peak District and the parish of Ecclesfield, but I’m originally from the top of Fox Hill and spent my youth biking in the woods and playing on the farms making tree swings and dens. Sheffield born and bred!

What is your role at Abbeydale Brewery?

Predominantly sales, but I like to be as helpful as I can be in all aspects of the business. Mainly my day-to-day role involves chatting to our customers, whether over the phone or heading out on the road to say hello in person!

What’s your favourite beer and why?

So my previous favourite was a barrel aged sour from Wild Beer called Modus Operandi, but if I’m just after a nice reliable pint I can trust it’s got to be Heathen!

What’s your favourite thing about working at Abbeydale Brewery?

The camaraderie and the sense of belonging to something more than just a workplace.

Best place to enjoy a pint?

Tricky question! I love a pint at my local, the Wisewood Inn, and they also do a cracking Sunday dinner. But for sheer banter and a good laugh I love the Beekeeper in Hillsborough, and after a day in the sea it has to be the North Riding in Scarborough.

Where did you have your first (legal!) pint?

In the Traveller’s at Wadsley Bridge, which is also where I proposed to my wife! The pub itself has now been knocked down, but the fire place from it which is where we met is now in the Millowners down at Kelham Island Museum.

Favourite snack to enjoy alongside a beer?

Cheese and crackers, or a good bratwurst if at an event.

When you’re not selling beer, what do you get up to?

I like to be near the sea, lakes or rivers with my surfboard and dog Storm, although my surfboard rarely gets any use these days unfortunately.

And finally… If you were a cartoon character, who would it be?

Speedy Gonzales as I love Mexican food (as long as it’s not too spicy) and that sombrero would fit nicely in my hat collection. I’m also partial to a little tequila. One day I’d love to visit Mexico. A fast, quick witted hero – what’s not to like?!

We’re incredibly excited to announce that we’re one of 12 breweries taking part in COLLABAGEDDON 2023, an incredible beery event curated by the wonderful Elusive Brewing.

The concept for Collabageddon is simple: 12 breweries, each paired up with two others to create one “home” collaboration and one away, resulting in an innovative and eclectic mix of beers that launch across a variety of venues nationwide in a true celebration of our wonderful beery community.

We’re delighted to have been paired up with absolute lager masters Utopian Brewing for the “away” leg of our Collabageddon journey, and have already visited their state-of-the-art brewery near Exeter to be guided through our first decoction mash, a fantastic learning experience and what these brewdays are all about (as well as of course the obligatory sharing a pint or three!). Together we have created a Nelson Sauvin single hopped lager which we got brewed nice and early to allow time for traditional lager maturation techniques to take place. Thank you to Jeremy, Richard, Ben and all at Team Utopian for their impeccable hosting and a brilliant day.

And in a few weeks, we can’t wait to welcome Bristol’s Good Chemistry Brewing to the steel city where we’ll be co-creating a dry hopped pineapple pale ale! Plenty of oats and wheat to give a plenty of body to a beer that’s packed with punchy pineapple and dry hopped with the combo of Sabro, Talus and El Dorado, which back up the character of the fruit as well as providing luscious notes of zesty pink grapefruit and a hint of creamy coconut. Tropical vibes and good times await!

These beers, along with ten more brewed by our fellow Collabageddon compadres, launch across the country on Friday 17^th November, so save the date! Head to Elusive’s blog for full details of all the breweries, beers and venues getting involved, and keep an eye on their social media too as they’ll be the first to share any updates. We’ve copied the list of beers and venues as it stands below too!

Do let us know what you’re excited for and where you’ll be drinking them on November 17^th – you’ll find Team Abbeydale at the Rutland Arms! And a huge thank you to Andy and Ruth at Elusive for having us involved – it truly is a privilege.

Cheers!

THE MATCHUPS & BEERS

Abbeydale x Good Chemistry – 5% Dry Hopped Pineapple Pale

Baker’s Dozen x Merakai – 6% Millionaire’s Shortbread Stout

Elusive x Baker’s Dozen – 6% New Zealand Black IPA

Glasshouse x Red Willow – 4.5% Session IPA

Good Chemistry x Utopian – 4.8% Smokey Brown Ale

Merakai x Glasshouse – 7.2% Oatcream IPA

Moonwake x Tartarus – 5% Black Lager

Polly’s Brew Co x Elusive – 3.8% West Coast Session Pale

Red Willow x Sureshot – 6.5% Red Rye IPA

Sureshot x Moonwake – 6.5% New Zealand NEIPA

Tartarus x Polly’s Brew Co – 6.5% Passionfruit & Coconut IPA

Utopian x Abbeydale – 5.2% Single Hopped Lager w/Nelson Sauvin

THE VENUES

Inn Deep – Glasgow

Moonwake* & Lost in Leith* – Leith

The Free Trade Inn* & The Town Mouse – Newcastle

Indie Craft Beer – Kendal

The Woodworkers – Belfast

The Black Cat – Liverpool

GRUB – Manchester

Red Willow – Macclesfield

The Rutland Arms – Sheffield

The Canal House – Nottingham

The Kings Head – Stamford

Tilt – Birmingham

Radio City Social – Chelmsford

Kill The Cat – London

The Green Goddess – London

The Nags Head – Reading

Fuggles – Tonbridge* & Tunbridge Wells*

Beer No Evil – Worthing

The Bookshop Alehouse – Southampton

The Kings Head* & The Good Measure* – Bristol

Craft Republic – Barry

The Bread & Roses – Plymouth

*starred venues will be pouring 6 beers each*

Good gourd! Autumn is fast approaching and with the cooling weather comes the release of arguably our most hotly anticipated release of the year… it’s Pilgrim time!

Our pumpkin spiced pale ale has become, dare we say it, a bit of a Halloween icon that heralds the arrival of spooky season across the beery land. First released in 2017, our Pilgrim was originally inspired by a trip to the States to visit World Beer Cup award-winning Griffin Claw Brewing Co. Pumpkin Spice *Everything* hadn’t really taken off in the UK at the time, but across the pond they’re known for being just that bit more extra, and we brought a little bit of that back with us in the form of a secret recipe provided by friend of the brewery and much acclaimed American brewer Dan Rogers. We knew we were taking a bit of a risk that first time Pilgrim was unleashed upon our drinkers, but it immediately found its niche and it’s been a popular seasonal special every year since, so we’re incredibly excited to be bringing it back for 2023!

…AND THAT’S NOT ALL. This year, our intrepid little Pilgrim hasn’t been alone on its sojourn, and has brought along a yet more audacious friend! Introducing TWILIGHT PILGRIM, a Pumpkin Spice Latte stout that’s bringing a little bit of the dark side to this Halloween. Featuring the same lip-smacking blend of warming pumpkin pie spices as the OG Pilgrim and also coming in at 5.0% ABV, but with additions of chocolate malt, roasted barley and crystal rye for a rich, full body and toasty malt base, layered up with vanilla, lactose and coffee for dreamy PSL vibes.

And with all this, we’ve got some swanky new Pilgrim merchandise on the way – we’ll have t-shirts, stickers, and Pilgrim packed gift boxes, PLUS look out for news of a pumpkin carving competition to win a load of beery goodies!

Cans of both beers are available RIGHT NOW on our online shop. As I type, a few casks of Pilgrim are still available but Twilight Pilgrim has entirely sold out in cask and keg on pre-order alone!

Cheers!

Introducing our new Sparkling Hop Water – 0% alcohol, 100% refreshing.

AVAILABLE NOW IN CAN AND KEG!

Yorkshire water makes the best tea, fact. And we’re pretty confident it makes the best beer too. It’s amongst the finest in the world, with a balance of minerals which with minimal adjustment allows for the creation of stunning pale ales, as we’ve been evidencing for over a quarter of a century. In our beers, we love to highlight the amazing variety of nuanced flavours one can extract from hops. And for our first alcohol free offering, we’re taking this one step further.

More people than ever are embracing no and low alcohol alternatives to their usual tipple, and this trend looks set to continue. Whilst we have absolutely no plans to stop making our beers, we do want to make sure we’re adapting to what our drinkers want to drink, so that means adding something completely new to our range! There are a number of ways in which alcohol-free beer can be produced – none of which are right for us at the moment. Either there is a huge amount of capital expenditure involved, or we aren’t completely confident that we could create a product as consistent, or indeed as tasty as our “regular” beers. There are some fantastic alcohol-free beers out there but these tend to be produced by breweries that are either set up specifically to create them, or those that are large enough to invest in the additional equipment required (and the space to put it in!). So we decided that the best thing to do was to play to our strengths – and our hop store is very much one of these!

What we have created therefore is NOT beer, but IS the very finest Yorkshire water, infused with some of our favourite hops, lightly carbonated to create a refreshing, relaxing soft drink. No booze, no artificial flavourings, no caffeine, and naturally low in sugar and carbohydrates – a true elixir of spritzy, zesty, mindful drinking! 

We start with that very same water we use for our award-winning beers. We’ve been at the prototype stage for a while, experimenting with numerous hop varieties, starting with those most familiar to us – so we’ve already quite literally tested the waters with Mosaic (which you may know from Heathen) and Willamette (the key hop in Moonshine) on a nano-batch level, before scaling up a little with Nelson Sauvin (one the Deception fans out there will be familiar with!). The hops are steeped at 76°C to allow the flavours to infuse – this provides just the right level of bitterness to satisfy, whilst keeping the temperature below boiling point to prevent too much isomerisation. We’ve added just a dash of lemon juice to provide a little lift… and that’s it!

We like to think of this process as a fresh take on tradition and showing off our ingredients in a whole new way. Snapping open a can gives the same heady rush of aroma exactly like opening the bag of hops in the brewhouse, and you can really consider the complexities and nuances of the hop itself when there is no malt backbone to cloak it. This version of Hop Water is incredibly refreshing, aromatic, clean and grassy, with the beautiful and delicate vinous qualities for which Nelson Sauvin is known. Absolutely delicious over ice with a slice!

The benefits of hops and their biochemical compounds when used and infused in this way (i.e without fermentation, and alcohol free) can be numerous. Studies have shown that the polyphenols and flavonoids found in hops work with other vitamins such as vitamin C to have antioxidant properties, which helps your body ward off every day toxins. This can help you to stay healthy, even potentially reducing the risk of certain chronic health conditions including cancer and coronary heart disease. Hops also have mild sedative effects which can help improve your sleep quality, as well as helping to enhance the natural levels of gamma-aminobutyric acid (a clever little chemical messenger) found in the brain, which can lower anxiety and help you to feel calmer.

In our research for hop water we’ve also come across some really interesting local history and the heritage behind our hometown’s temperance movement. Loxley Silver Band, who are always a favourite at the Rising Sun at Christmas time, were previously a temperance band. And in the late 1800s, Wheatley & Bates based just down the road from us on Napier Street were producers of “hop bitters”, intended to be a refreshing, non-alcoholic drink made of hops with other botanicals including dandelions. This was a hugely popular drink in the late nineteenth century. So we’re bringing back a bit of a Sheffield institution, in our own fashion!

We recommend drinking our Hop Water as a healthy soft drink in its own right – it’s great for daytime rehydration, as a tasty alternative for a designated driver, and is incredibly refreshing after exercise too. It even comes with the approval of Dr Morton himself! It also just so happens to be absolutely delicious as a mixer (we’ve had lots of fun trying it with our Locksley Distilling collaboration gin, and Locksley’s have experimented with it in a cocktail too with great results!).

Hop Water is AVAILABLE NOW in 440ml can, from our online shop and independent retailers, and on tap in selected venues too. We’d love to hear your thoughts!

Cheers!

Team Abbeydale

The latest in our Wanderer series is out now! It’s an IPA packed with experimental hops from both sides of the Atlantic Ocean, created in collaboration with Leith’s Campervan Brewery. This was the return leg of our partnership – some of you may remember Trinity which we brewed up in Scotland last year, a delicious mandarin, black lime and ginger gose! For our second brew together, we decided to go for something completely different, and were aiming for a mix of new and old – reviving a historical base malt, paired with up-and-coming hop varietals from around the globe, for a beer that’s bursting with character.

The key ingredient of the grist was heritage grain Plumage Archer barley, combined with caramalt, wheat and oats for a complex malt character to complement the hops we had chosen to use. Plumage Archer is one of our brewer Jim’s favourite base malts to use – “it has a wonderful graininess, almost biscuit character… plus it’s a lot easier to mash with than some of the other malts on the market!”

UK grown whole cone hops from our suppliers Charles Faram were added to our hop back on the hot side of the brew, along with a sprinkling of pellet hops from Yakima Chief’s programme. This is mainly to extract some balanced bitterness as well as some of the heady aromas that we wanted to form the character of this beer.

The UK hops we chose were CF161and CF162. Both of these hops come advertised as having grapefruit and lemon characteristics, and on the rub this citrus was abundant, with a little grassiness (but not in spades, as you may expect from British grown hops). CF161 is a great grand-daughter of Nugget, and in the hop back we found it helped to give some complex bitterness and interesting piney notes. CF162 is from the British Hop collection, and although it was originally grown in 1978 it has never reached the stage of being named. This batch came from Stocks Farm, which some of our team have had the pleasure of visiting on one of Charles Farams’ annual hop walks!

Towards the end of fermentation, we added a couple of experimental American varieties from Yakima Chief’s development programme – HBC638 and HBC586 (which was also used in Cryo hop form). Together these give a sweet aromatic top note to the beer, with an abundance of citrus and tropical character too. The US hops were mainly used as aroma additions at the dry hop stage. We weren’t aiming for loads of biotransformation (like a New England beer has) as they can end up more cloying and a bit stickier than the intention for this beer. We wanted a crisp refreshing finish with loads of hop influence.

Wanderer – Transatlantic IPA (6.3% ABV) is available in cask, keg and can, and is vegan friendly and gluten free (brewed using Brewers Clarex).

And in keeping with the collaborative theme, the artwork for this release just had to be inspired by the view from a campervan! Incorporating an ocean view to back up the transatlantic element of the beer’s ingredient, it evokes being relaxed and comfy, spending time in the outdoors with a refreshing sea breeze. See if you can spot the “trinity” logo from last year’s collaboration hidden within the design too. Summery, rounded and refreshing with a clean bitterness and a vibrant tropicality – we reckon it’s the perfect beer to take with you on your next road trip!