Three types of hop and three different malts culminate on the palate providing soft, sweet biscuit flavours offset with a tangy bitterness from the 'green' hops. A taste of the Southdowns.
Featuring freshly harvested September Sussex hops. Created by local Lewes artist, Malcolm Trollope-Davis.
A quantity of freshly harvested ‘green’ hops are included in this recipe which combines three different malts and three different hop varieties to produce a biscuit like palate with a fresh tangy bitterness.
Brewed annually in September in celebration of the age old interaction between brewing and agriculture.
I adore humous and always keep a pot in my fridge, often homemade and supercharged with garlic. Add it to a plate of oven-roasted peppers, courgettes and red onions and I’m in food heaven.
The light malt sweetness of the Southdown Harvest makes a perfect match for the slightly caramelised skin of the vegetables. The green hop grassiness provides brightness to lift the dish, and just enough hop bitterness to cut through each spoonful of that creamy dip.
You could also try pairing it with a couscous salad or even a summer pudding.
Emma Inch: Beer writer, audio producer, and ‘Beer Writer of the Year’