Qrew - Argentique

The history of pale ales goes back to 18th century England, when new malting techniques made it possible to brew light-coloured beers using more than just dark malt. Initially brewed mainly with barley, the recipes of new versions combine barley with other grains, in particular wheat and oats, for more fullness on the palate. Complemented by the use of aromatic hops and special attention to the yeast. Chris's new Pale Ale is naturally hazy. It is generously hopped with spicy and peppery flavours and fruity notes of lemon, citrus zest and melon.