re: FBD: Finna Eat

Just saw this in an email -- new brew from a Saint Arnold:

quote:

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This crisp, sessionable Pale Ale is brewed with a combination of hops: Centennial hops at the beginning of the boil for bitterness, and Amarillo and Galaxy hops at the end for the bulk of the flavor and aroma. Two Row Pale and Maris Otter English Pale malts give the beer a slight color and tiny amount of sweetness. Golden naked oats malt lend a nutty, more full-bodied flavor, and the London III yeast accentuates the hop flavor and aroma.

Pub Crawl Pale Ale will be a draft only release... for now. Cans will hit shelves in the spring, and it will be year round beer.

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Interested to see how this turns out -- London Ale III is allegedly to be Trillium/Tired Hands yeast.