By Alex Cosgrove

Bunny Hops Into Keg!

Well the rabbit is finally out of the hat; we’re excited to share that our latest beer is hopping its way into keg ahead of spring and the warmer weather.

Bunny Hop, which was our first permanent cask beer in seven years, has gone down so well with our Puritans and customers that we are now rolling out kegs as well as casks.

The move means more UK landlords can serve Bunny Hop to punters, including a chilled version of the extra hoppy pale ale provided by keg cooling.

We will be unveiling kegged Bunny Hop at this year’s Craft Beer Rising, taking place between 23rd and 25th February at the Old Truman Brewery on London’s Brick Lane. Bunny Hop will be joined by our keg favourites Longhorn IPA, Lawless Lager and Saddle Black.

Brewed with Maris Otter, Lager Malt, Wheat Malts and Cara Pils, and generously hopped with Pilgrim, Eureka, El Dorado and Chinook, Bunny Hop has aromas of fresh grass, pine and grapefruit, with apricot and peach notes, perfectly balancing pale malts, powerful hops and a low abv (3.5%) an IBU of 55.

And with Easter and spring just around the corner, discerning beer drinkers will benefit from a lower strength beer to enjoy with other activities as many of us begin to stumble out of hibernation back into the great British outdoors.

Speaking of outdoor activities, we’re also pleased to reveal that we will also be peddling pints for riders at this year’s Mad March Hare Sportive on Sunday 5th March. The 72 mile bike ride through Worcestershire, Warwickshire and beyond will culminate with few well-earned Purity beers being served on us.

Our founder, Paul Halsey, comments: “Bunny Hop was born out of a passion to brew a lower ABV pale ale that still packed plenty of punch in terms of body, aroma and flavour. The cask version has had a tremendous response from customers, so we’re delighted to be offering a keg version enabling even more venues to benefit from this fantastic extra hopped pale ale. The evenings are getting lighter and many of us are starting to dust down our bikes and get back out and enjoy the great outdoors, and Bunny Hop is the perfect refreshing reward to savour at the end.”

We hope to see a load of our Puritans at CBR17 to come and enjoy the first pints of Bunny Hop on keg – Cheers!

By Alex Cosgrove

News from the Brew house No.2 – The Story Behind Longhorn IPA

Welcome to the second instalment in our new series of ‘News from the Brewhouse’. In this blog we explore the thought process and story behind Longhorn IPA, which recently won a medal at the International Beer Challenge.

Longhorn cattle are an ancient and hardy breed of cattle that wear a floppy fringe and are so named because of their impressive and humungous horns. The farm here in Great Alne has long reared Longhorn cattle because of their stunning meat and friendly temperament. Now… Purity has a little confession to make. When we needed a new Brewhouse to cope with the demand for our beer, we had to move the Longhorn herd into another part of the farm. However, their new home is a happy one and as a tribute to this rare and powerful creature we named our rye IPA after them. The benefit to the Longhorn didn’t simply stop at a shiny new home and a beer named after them though! A bi-product of the brewing process is a source of spent grains which the herd merrily chomp away on as they look out majestically over the farm. And so it is, the circle of life is complete and thanks to initiatives like this Purity has recently been named the ‘UK Sustainable Manufacturer in the Year’.

We sat down with Aaron Taubman, the Quality Manager at Purity Brewing Co. to understand more about the two types of Longhorn on our farm! We started off by discussing how Aaron and Flo (Director of Brewing) came up with the ingredients for this rye IPA.

Aaron – how did the brew team come up with the malts and hops for the Longhorn IPA?

We wanted to create a balanced American style IPA that would appeal to our customers but maintain a Purity twist. This was the definitive reason for choosing crystal rye and rye malt as the speciality malts for the brilliant copper orange colour and also the spiciness on the palate that they impart to the beer. The rye also gives Longhorn a distinct ‘dry’ taste which counters the sweetness that is needed to balance the high bitterness of this style of pale ale. This makes a pleasurable drinking experience.

Which hops did you chose then and why those particular varieties?

Essentially to branch away from the standard hops that are in all our beers previous to Longhorn and both Flo and I were excited to use Galaxy for its massive tropical fruit aromas and flavours. Chinook gives Longhorn a resin and pine taste which some people also taste marmalade. Simcoe was chosen for the citrus flavours which all together give a rounded, fruity and mouth-watering aroma. Recently we have become fans of the Herefordshire and Worcestershire grown Pilgrim hop. Pilgrim has a deeply spicy, yet unusually pleasant, garlicky onion aroma. As a bittering hop Pilgrim is not being used to its full aromatic potential, but stay tuned.

A lot of American craft beers are ordered by IBU (International Bittering Unit) – How do you determine the IBU and what is the ideal IBU for this type of beer?

LHIPA is 60 IBUs. We had that number in mind because it allowed us to brew a relatively balanced beer using the bittering unit and gravity unit ratio (BU: GU) Longhorn’s ratio is 60:51. The gravity is 51 and we wanted it to be close to parity with the perfect ratio 50:50 however to maximise on flavour and aroma you need to have a slightly higher BU than gravity or otherwise it would be to strong and the hops would be lost in it. For example a typical mild has a low BU GU and is very “mild” due to having a high gravity and low bitterness.  Longhorn is much more aggressive by comparison.

How did the decision to leave Longhorn unfiltered come about?

We wanted to have the most appealing beer possible which incorporates aroma, appearance and taste. Having the beer unfiltered not only maintains the flavour profile but aids the mouthfeel of the beer. We also wanted to be able to educate consumers that hazy beer is not always bad and can be mean a good beer and isn’t ‘off’ or sour. However, we do try to ensure that it doesn’t come out like mud and full of sediment! With modern breweries you get brilliant wort straight out of the Brewhouse which ensures we aren’t sending out thick and cloudy beer but the best beer we can. With using a higher quality ingredients and new technologies we can continue to push boundaries and continue to brew award winning beers!

When Longhorn was launched we were often asked when it would be bottled be available – why were cans chosen as opposed to bottles?

Cans are great for many reasons but ultimately it is about flavour and ensuring the quality of the beer. Other benefits of canning are that they are lighter are also fully sealed containers so almost no oxygen can enter your beer ensuring that brewery fresh taste.

There we have it an insight into the inner sanctum of the Purity brewing team. Next time we delve deeper into the world of Lawless and get to grips with Flo’s law breaking brew.

Bunny Hops Into Keg!