When I first started getting seriously into craft beer, there wasn’t a whole lot of options in the hoppy styles. Mostly American imports that came over cooked and pricey.

In those years, though, European yeast driven styles were abundant, and less effected by 6 weeks in a leaky boat across the Equator.

As a result, many brewers from those days, professional and homebrewers alike, share a deep love and admiration of the yeast driven beers. Far more than the consumer does, at least. When you lament the dissapearance of a funky Australian made beer, chances are the brewer shares similar sentiments, but the market said no.

One of the styles that emerged in that period, rather than aping historic beers, was the Belgian IPA, or “belgo” as Australian brewers sometimes referenced it. I loved these beers, despite them sometimes being a cloying, overbittered mess sometimes.

I thought that given how much hops have changed in those 15 years, it was worth another crack. Plus, now we have things like cannabis terpenes, which add potential extra dimensions.

This beer is the result of that ambition. Clovey spice is present, but not overwhelming. A touch of biscuit malt brings a bit of character. New(ish) hops are in abundance, heavy on the back end. And, of course, the terpenes, marrying the hops’ fruit notes, the yeast spice, and the dank.

Enjoy.