Bob Hudson and Keith put together this version of the classic London ESB style when Bob came to New Zealand for the first time in 1998. They were on holiday in Northland and had just completed an exhaustive internal assessment of the style (in the sun) when the recipe struck them.
Brewed with Maris Otter, a special caramel malt and two other darker malts from Simpsons it has generous additions of classic UK hops throughout the boil. The resulting ale is deep copper-red with full bitter/sweet flavours. There are powerful aromatic hops on the nose and palate. A pint for supping not quaffing.
Gold Medal and Trophy – NZ International Beer Awards 1999