Brew day: how we make Lighthouse Hazy IPA

Brew day starts at 6am, when head brewer Ana mills 450 kilos of pale malt, oats and wheat. The oats and wheat give Lighthouse its soft, pillowy body and the haze that gives it its name.

Hops, hops and more hops

Most of the hops go in late: a whirlpool addition of Citra and Mosaic, then two rounds of dry hopping during fermentation. That is where the ripe mango, pineapple and citrus aromas come from.

Why fresh matters

Hop aroma fades with time, so we brew Lighthouse every two weeks and pour it within days of kegging. If you want to taste it at its best, the taproom is the place.