The sequel to one of Tallboy & Moose’s favourite hazy’s featuring some of their favourite American muscle – Bravo, El Dorado and Centennial lift candied citrus, papaya and resin over-top of a solid base of oats and wheat.
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.