An independent Shropshire brewery is looking to celebrate the rich flavours of the surrounding countryside — crafting a new autumnal brew that utilises a uniquely flavoured hop grown just ten miles down the road.
Founder Nick Davis at a local hop yard on Green Hop brewing day
As a sustainable brewery that celebrates local provenance, the annual Green Hop brew is considered an exciting prospect for the Hobsons team. "The demanding brewing process really takes us back in time and although we are always looking to improve our brewing techniques, it’s nice to lean on tradition and replicate the approach that the industry was built upon.
Once the hops have boiled away for half an hour, the brew is transferred into a fermentation tank, where the beer continues to develop flavour and the desired ABV.
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