The Faram’s technical and sales teams tried the beer on Friday and it went down extremely well.
Last month Robbie tried S-33 as a New England IPA yeast. This month’s test brew was a Brut IPA. Using Crisp Malt grain, Fermentis US-05 & the all-important amyloglucosidase from Murphy & Son Ltd. He went #Wellhopped with Amarillo, Centennial, Chinook & Comet for a classic West Coast hop-profile plus a healthy addition of Motueka.