We love a challenge and after much head scratching, having not really worked with grape much in the past, we reckon we’ve nailed it. We started with an oat-heavy IPA base and bulked up the body with maltodextrin and added Mosaic hops at whirlpool for soft blueberry and tropical notes.
A true grape soda of course demanded the distinct flavour of the concord variety, and after much hunting (and pleading) we managed to lay our hands on some. In total 1000L of tasty grape juice was added midway through fermentation, backed up with just a touch of blackcurrant to really bring out the purple hue we were looking for! Finally we dry hopped, adding Mosaic once again to boost the subtle berry notes, alongside fresh 2018 Simcoe which is ripe with notes of grapefruit, passion fruit and pine.