Tallboy & Moose’s first canned release! An oat cream hazy IPA brewed with grapefruit. Fluffy!
“It sounds really crazy, but the way the lactose and grapefruit are used, it’s a subtle touch and they don’t get in the way, but they play a nice supporting role to the citrussy, fruity hop bill,” says the brewery’s co-owner, Canadian ‘Moose’ Steven Germain.
Freshness. Dan “Tallboy” Hall and Canadian Steve “Moose” Germain are so serious about it, they limited the size of their brewery. Three fermentation tanks occupy a small corner of the warehouse, overlooked by a quirky, vaguely Picasso-esque feature wall by fine artist Simon Massey di Vallazza. Together, these vessels hold just 3600 litres. The idea is that they turn over more quickly, increasing freshness.
DID YOU KNOW?
Tallboy & Moose’s catering is pure barry. Provided by wee man’s kitchen, the in-house cookhouse serves a modern take on Scottish-themed scran for any occasion – so ye cannae say naw.