Wild Card Brewery are hugely excited to announce their partnership with the eye-rolling, creative-led lifestyle and apparel brand, Lazy Oaf. As a part of their collection, Oaf Pub (which nods to their founder and CEO being brought up in a boozer), the brands have collaborated to release a trio of beers: Lazy’s *Eye* PA, Oaf Juice Berry Sour and Snifter Pale Ale. Lazy Oaf designed and produced the can labels, with a branded glass to match the collection.
The beers will be launched alongside Lazy Oaf’s 35-piece clothing range, which will be released in two drops on the 17th and 24th of February. The collection explores not only founder Gemma Shiel’s upbringing, but also iconic Soap Opera characters and classic pub snacks, with leopard print and crisp packet motifs appearing on the apparel. Whilst the pieces each contain references to traditional British pub culture, the theme surrounding the collection centres on a reimagining of the pub through a modern, more inclusive lens.
Lazy’s IPA (5.7%) is a bold, tropical New England IPA – to make it, the brewers used pale malt and copious oats to make an ultra-thick, juicy and creamy base. This was fermented using Wild Card’s in-house yeast blend, and dry-hopped with piney, tropical Cryo-Citra and the experimental hop X033. Sourced from Oregon hop producers Indie Hops, this variety matches the punchy tropics of the beer with laidback floral and grassy shades.
Oaf Juice (4.8%) is the collection’s berry juice-bomb. Modelled on the German Gose, it’s a sour, salted, wheat beer. To complement this flavour profile with acidity and sweetness, puréed raspberries and blackcurrants were added to a lager-and-wheat-base. This gives the beer its tart quality and distinctive ruby-red hue. For sharper dimensions of flavour, we added hibiscus flower – one of head brewer Jaega’s favourite ingredients.
To brew Snifter Pale Ale (4.2%), the base was made from a blend of oat and pale malt. Hops were added at the end of the boil using the whirlpool method, pulling aromas from the hops whilst keeping bitterness low. To ferment the beer, a special yeast blend was chosen to introduce a high-gravity, sweet finish, and finally dry-hopped with Cashmere, Mosaic, Cryo-Loral and Cryo-Cascade, making for a pine-forward and tropical flavour profile, with a spicy-sweet backbone.
The three beers will be live on 17th February, pre-orders for trade can be taken any time.
ENDS
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Press release from Wildcard Brewery
Contact: Ellie Edmonds, ellie.edmonds@wildcardbrewery.