How do you improve on one of the best beers in the land? In the case of the Hop Hog, Brendan Varis stuck his award-winner into new French oak barriques for its primary fermentation before switching it to stainless steel for final processing and carbonation.
He says: "Think of all the great pine needle and grapefruit you associate with Hop Hog with an added vanilla aroma and softened mouthfeel." We say, try it wherever you can find it - it's marvellous.
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