Hoppípolla is a departure from our normal hopping methods, with hops added at the start of fermentation. A hefty dose of Galaxy and dry-hopped post-fermentation with Azacca and Citra. This has resulted in a straight out the bag tropical hop aroma of passionfruit, pineapple and black grape. The malt bill is kept fairly simple with 10% wheat and spelt to build the foam and add some light cereal flavour. The hop flavour continues, becoming more red berry-like with a flourish of piney bitterness at the finish.