5.6 %
The fourth and final Cream of the Hop release from Modus Operandi in 2015 seems to underline a change of direction for the series. Having begun mid-year as a way to showcase a single experimental hop, subsequent releases have gradually moved away from that idea and morphed into a wider in-house experimentation program. The one important constant still holding it all together is that all the Cream of the Hop beers use the same wheat-heavy grist as a base, though they’ve no longer restricted themselves ···
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