4.8 %
It either says we've got a long way to go to develop our nasal skills or that even the much-maligned Pride of Ringwood hop can get fruity when given the chance to shine. The traditional Aussie hop used for bitterness in many mainstream beers - and more craft ones than you might imagine - is viewed by some in the local beer world as the equivalent of a Dutch oven - and not the thick-walled one used for cooking. Yet it's been undergoing something of a revival, with Temple using it and (almost) nothing ···
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