Here’s your cheat sheet for Beatnik by Gipsy Hill Brewery. I recently interviewed Sam McMeekin from the brewery for an article in Ferment Magazine – check it out to learn more about the brewery’s development and how they’ve started to brew more one-off and special beers lately.
Gipsy Hill Brewery, Beatnik / Pale Ale / 3.8% ABV / IBU not available
Featured in main subscriber on 18 October 2018.
Find Gipsy Hill Brewery on Twitter at @GipsyHillBrew and on Instagram at @gipsyhillbrew.
Serve this beer between 7°C and 10°C; stick it in the fridge for 90 minutes.
As ever, be wary of over-chilling your beer. More chill means less flavour. To learn more read my post on recommended serving temperatures.
Flavours to expect
This core beer has been knocking about South East London for about four years now, slowly improving with each brew as the guys at Gipsy Hill tweak and refine their process. Here’s how they describe the bere: “Beatnik showcases all-US hops above an uncomplicated malt base, our intention being to demonstrate how much flavour can be achieved in a sub-four percent beer”. The hops in question are:
- Citra: mango, tropical fruit, lime
- Ekuanot: citrus, tropical fruit, herbal
- Simcoe: pine, grapefruit, passionfruit
- Magnum: resinous, herbal, pine
I’m thinking… eggs and avocado… perhaps guacamole. I’m thinking… keep the dish light but with a bit of interest to stand up to those hops. Maybe fish would work, pan fried and with a pretty simple butter sauce just lifted a little with a touch of spice and citrus. Get a little bit of crispiness going on with the skin, maybe even have it blackened in parts – that slight bitter edge should set up the beer well. Serve it with some wilted spinach – slivered almonds if you’re fancy – and I don’t know… not potato. Fried polenta chips maybe? I’m just spitballing here to be honest… let me know what you think.