Afresh

ARTWORK BY INDRE SIMUKTE

EXTRA PALE ALE
5.2% ABV
SEASONS CHANGE

Back in the dreich midwinter the formidable Fede from @slowfoodglasgow and the inspiring chef @petermckennaglasgow1 from @thegannetgla kindly met with me to plan a Springtime brew using organic ingredients, including locally foraged goods. 
The result? A light and refreshing beer heavily hopped with organic Wakatu and sparingly dosed with sticky willies and sugar kelp. 

The grassy-cucumber note picked up from the seedling sticky willies from Queens Park pair nicely with the up front lime and floral aromatics from the New Zealand hop. Like any good Spring tonic though, you want to balance the fruitiness. The savoury salinity from the sugar kelp does exactly this, while smoothing out the body. The foraged additions are certainly a back note, but an important one. They make for a unique, intriguing and delicious drink. 

A special thanks to @hipstersandhobos for more foraging advice and use in the brewhouse. What a brilliantly fun collaboration!

Learn more about the collaboration on the Slow Food Glasgow website.