Following a string of popular keg releases, their Fresca series has finally made it into cans. Frescas are sour beers made with lactose and a re-fermentation on fruit puree. In this version they throw down their largest fruit addition ever, 320 kgs of boysenberry and mango bringing bigtime jungle juice.
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.
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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.