Can from The Robin Hood Hotel, Waverley. Brewed with champagne yeast especially for the Royal New Zealand Ballet.
Cloudy straw colour with frothy white head that quickly dissipates. Tropical fruit bomb aroma, with a touch of grass and background malt. The flavour profile belies the aroma, with a spicy, dry and bitter front palate. There’s a touch of passionfruit towards the finish and a small amount of malt to add balance. The champagne yeast is indiscernible and the spicy, bitter hops overpower. The heavy ABV rears its head towards the end of the glass and the beer is over carbonated.
I usually like these guys, but they missed the brief. A flavoursome, yet delicate brew was required here. Give me a glass of champers during intermission if I’m dragged along to the ballet please.