Quantock Brewery is releasing Little and Fierce this week, its first low-ABV beer, and the seventh to roll of its new canning line, installed three months ago.
Little and Fierce and some of Quantock Brewery other canned releases
Little and Fierce (3.2% ABV) is a small IPA. Piloted in the Quantock Brewery Tap Room last month, it sold out in less than an hour.
Its name comes from the low-strength yet intense flavours the brew crew have created. It’s the same yeast used for New England IPAs, to help craft a sessionable, modern, low-alcohol beer, with a mix of Azacca, Cashmere, Citra, and Idaho 7 hops, to give big tropical and citrus flavours and aromas.
Quantock co-founder and managing director, Cheryle Ford, said: “We’ve been working on Little & Fierce for a while. The overwhelmingly positive feedback from the pilot meant we knew we’d got it spot on.
Managing director and co-founder of Quantock Brewery, Cheryl Ford, with brewhouse manager, James Higgins
“Making great beers that give pleasure is what we aspire to at Quantock Brewery. It is our mission to showcase beer in all its forms, and help people discover new styles and re-invented old favourites. Investing in our own canning line means we are able to bring recipes to market more quickly.
“We’re so grateful to all our customers who are helping to keep the beer flowing by buying online, visiting our shop, or coming along to our Tap Room in Bishop’s Lydeard. As the seasons shift and we look ahead to the end of 2020, we’ve got even more awesome beers in the in the pipeline for you to try.”
Cans of Quantock Brewery’s core craft range, including Titanium West Coast IPA, dry-hopped Pilsner, Lager Than Life, and Quantock Pale Ale, are regularly in production to keep up with demand.
Other recent limited edition cans
The Voss (4% ABV)
This smooth pale ale is named after the region of villages in Norway where the newest strain of Quantock Brewery yeast, Kveik, originates from. Kveik, pronounced K-Vike, means yeast in Norwegian local dialect and is traditionally used in Norwegian farmhouse beers. There’s a smooth pale ale base and a trio of heavy American hops to give notes of tropical fruit, citrus, and pine, that, combined with the yeast, will kick out subtle funky and fruity esters.
Rob Doesn’t Like Sours (4.5% ABV)
Cheekily named, because head brewer and co-founder, Rob Rainey, isn’t a massive fan of sours, the brew crew team are hoping this recipe might change his mind. Loaded with Mosaic, and a very heavy dose of raspberry puree and lactose, this raspberry Berliner smoothie is rounded off with a prominent, but not overpowering, sour finish.
Dark Abyss (5% ABV)
This oatmeal stout is brewed with an abundance of malted oats — creamy and dark with a full-bodied taste explosion of vanilla, liquorice, and a hint of sherbet. Columbus and Waikato hops come together to create a big aroma.
In Search of Haze (6.3%)
This popular New England-style IPA has tropical flavours, hoppy bitterness, and a well-rounded, smooth finish.