By the 1790’s the British were established in India and needed beer, which was considered a staple in every household. India, however, presented serious problems for brewers. Hot temperatures, poor water and short supplies of basic ingredients made it impossible to brew beer. Attempts to ship beer out of Britain to Calcutta failed.
George Hodgson of London produced a pale ale of greater strength and bitterness than those he sold in London. The hops helped protect the beer from spoilage, as did the increased alcohol content. Hodgson’s India Ale arrived in Calcutta in fine shape-clear, strong, and bitter, with a big, resinous hop aroma. The word spread of India Pale Ale and people throughout England and the United States were clamoring for this wonderful new beer. The rage lasted through 1970’s, but lost steam in the 1980’s and became just another name for low alcohol bitters.
As craft beer has emerged and grown, so has IPA! IPA has helped grow Craft Beer to what it is currently today. There are now many shapes and forms of IPA, but they all share bright aromatic hop aroma of citrus, tropical fruit, and pine.
Just as the Cream Ale and the California Common evolved in the United States in response to the light, flavorless, industrial lagers of the day, so did the Sparkling Ale evolve in Australia. It was meant to be lighter and more quaffable than the imported British Ales available on the island, and yet more flavorful, complex and satisfying than the local adjunct lager. Brilliantly clear, balanced, fruity, and highly carbonated, these Aussie refreshers blew us away on a recent trip Down Under. So, we offer pFriem Sparkling IPA, a traditional Australian Ale with an American twist. Hopped with American Mosaic, and Kiwi Nelson Sauvin, and Dr. Rudi, this revitalizing IPA offers flavors and aromas of Honeydew, Mango, Blueberry and White Grape. Cheers!
Sparkling IPA pours an inviting pale straw with a delightful white lace. Aromas of powdered sugar cover strawberries, pineapple, blueberries, and mango gummies extend a cheerful greeting before flavors of kiwi, champagne, honeydew, and guava make one at home. The finish is quenching, tangy, tropical and sparkling.
Dark chocolate, strawberries, cantaloupe, and prosciutto. Spicy Thai dishes, cured meats, and fried chicken. Rich and hearty burgers, French fries and complex pizzas. Aged cheddar cheese, aged meats, and pickled vegetables. Indian cuisine that is spice forward and balanced by yogurt and cream-based sauces.