What do you get when you make a pale ale featuring ingredients representing most of the planet? A "global" pale ale pretty much unlike any other you'll come across.
That was the brief when we decided to give Pint of Origin its own beer: design a recipe that touched down in every one of the festival's regions. It led us to a recipe list including Moutere hops from New Zealand alongside a couple of US varieties, dark crystal malt from the UK, biscuit rye from Canada, Aussie wheat, Weyermann base malt from Germany, yuzu juice from Japan, and a kviek yeast strain from Scandinavia. All of which have come together in Frequent Frother – named by competition winner Tim Brady from Sydney – and hitting taps at all 20 Pint of Origin 2023 venues ahead of the festival's start on May 12.
The unlikely combo has come together in a hazy pale ale that's a few degrees darker than most – a burnt orange – and has a more pronounced malt character too. The yuzu opens proceedings with a distinctive and lively citrus top note, but it's arguably the biscuity, slightly spicy rye malt flavours that make Frequent Frother stand apart from the pack. The kveik yeast adds a subtle, drying farmhouse twist, while the citrus returns late on, working with the specialty malts in a manner reminiscent of a dense, citrus jus-soaked slice.
There's a chance you'll find something like it among the 930-odd beers pouring at #PoO23 venues between May 12 and 21; equally, there's a chance it'll be one of the quirkiest pale ales to pass your lips this year.
Published May 6, 2023 2023-05-06 00:00:00