New Release: Pump the Caribbean Hazy IPA
- 01st Sep 2021
Pump The Caribbean Hazy IPA is the latest addition to the sapling series developed at the Stanley Park brewpub. We caught up with brewmaster Thom Riley to tell us about this tropical treat.
Pump The Caribbean is the latest addition in the sapling series, what can people expect?I love bringing people who wouldn’t traditionally drink beer and find ways for them to enjoy it. I’ve always enjoyed the idea of how we can take classic cocktails to translate it to beer. You think about it, when cocktails are being created, you choose specific spirits or flavours together to get a specific feeling, we look to our ingredients as to how we can construct that.
The cool thing about Pump The Caribbean is that we identified a gap in flavour with the hop variety with coconut and some pineapple so how do we pump up the pineapple to match the coconut and I was super happy with how it turned out.
I love working with passion fruit as a flavour. There are times where you work with fruit in a beer, you take away the sugar and it doesn’t hold a lot of flavour in the end product, you then have to fill that gap but passion fruit translates really well into a beer.
What ingredients are used and how did you approach bringing the Caribbean to British Columbia?Sabro hops are a really interesting hop variety as it’s basically piña colada in a hop. It’s exciting when hops have a literal translation into the beer and we’ve seen some piña colada beers come from that but wanted to take it to another level, so we thought to add pineapple puree in there to pump up the tropical nature.
I found that Sabro tends to be a little more on the coconut side and not quite have enough of that pineapple flavour so we added mosaic, commit and crystal. I found that commit hops have a pineapple forward note and mosaic hops have a mango/pineapple component to them and crystal hops add citrus to cut through it. We added the pineapple puree during fermentation keeping the top end notes of pineapple and not so much of the sweetness.