For INSA’s second beer we invited two of our good friends from Europe, Stigbergets and Garage, to team up on a brew during Hop City; both breweries are led by two brits, Oli and Joe, who are helping to make waves with great beer over on the continent.

It didn’t take us long to decide on brewing something tropical and smashable, however deciding which fruits took a bit longer! Finally we settled on mango, passion fruit and a new one for us, papaya, a soft flesh fruit not dissimilar to mango but contributing a sharper, spicier flavour to the mix.

The base beer is made up solely of barley malt and a large percentage of oats to which we added milk sugar and some dank whirlpool hops in the shape of Columbus before fermenting with our house IPA strain. After fermenting out the residual sugar in the fruit, we dry hopped with El Dorado, Cashmere, Simcoe and Mosaic Cryo to compliment the fruit as well as additional spice, pine and citrus flavour to the mix.