Tallboy & Moose’s contribution to the Cold IPA craze. With Recalibrate the Sensor Array, they’ve made a crisp and dry IPA, that pulls pan-tropical, citrus and a touch of sage on the finish from the Talus and Eclipse hop combo. In true Cold IPA fashion, they’ve used pilsner malt and lager yeast, fermented at lower temperatures and dry-hopped early. Get ready for your senses to be recalibrated!
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.