Built on the coconut and coconut water like taste we find in Sabro and Cashmere hops, we whacked those in and decided to turn things up a notch. Lactose brings creamy sweetness and we jacked up the coconut with…coconut! It’s un poco coco loco senor mui bueno!
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.