Wholesaler James Clay and Sons is supporting cask with the launch of a new portfolio of beers.
A company spokesperson said: “We’re starting off by curating a range of beers from producers that we believe to be the best in class, and reflective of our wider portfolio, that we hope to have regular stock of.
“We will also supplement this with frequent specials and seasonals as they come by from those brewers, and others that we consider to be the best in the game, too.
“We’re looking forward to taking this next step forward, and supplying some of our favourite bars in the country with some of our favourite beers, in a format that we adore and should be doing more to shout about.”
Curated range
North Brewing: Atlantis
A 4.1% ABV soft and crushable pale ale. Made with American Mosaic and Citra hops and Australian Galaxy hops, singing with vibrant pithy grapefruit and crushed pine needle aroma, and bursting with sweet blueberry and fleshy pineapple flavour, all rounded off with a satisfying bitter finish. (James Clay notes)
Arbor Ales: Shangri-La
One of the best things to come out of the trend for hazy pale ales was the realisation that their soft pillowy body is utterly amazing when served on cask. Shangri-La is an unfined, unfiltered, session IPA with Citra, Columbus, Ekuanot, and Mosaic. We reckon Arbor are one of the best at this, and we will keep a rotational beer of theirs in stock.
Fyne Ales: Jarl
It’s difficult to describe Jarl as anything other than a modern classic. A name known the length of the country, originating from a tiny family-owned farm brewery in Glen Fyne. Back in 2010 they were one of the first in the UK to use this little-known new American hop Citra. Thanks to beers like Jarl, it went on to do reasonably well for itself, to say the least. Jarl has piles of vibrant grapefruit flavours, alongside more nuanced notes of lemon and grass.
Burning Sky: Plateau
If we had to pick someone to make a hoppy session pale for cask, it would have to be Mark Tranter of Burning Sky. One of the pioneers of brewing the style for cask during his time at Dark Star, he’s continued to excel at it at his own brewery. US and New Zealand hops layered at different stages of the boil bring the zest to perfectly complement the snappy malt edge to Plateau.
• Find out more at jamesclay.co.uk/news/cask-program
