A Head In A Hat is a range of beers produced at the Florence Brewery, attached to venerable South London pub The Florence and refers to hat wearing brewery owner, Peter Haydon...
Peter, a former explosives engineer, became enamoured by pubs and beer through his work travels which led him to write a book ‘An Inebriated History of Britain‘. Peter is also one of Britain’s few accredited Beer Sommeliers. A Head In A Hat beers are recreations of old London beers from forgotten London brewers; giving drinkers a rare opportunity to taste history.
Tommy is a single hop brew comprising solely of Kentish Golding Whitebread hops sourced entirely from within Britain. It is produced to mimic an authentic IPA recipe from pre-war Britain. Careful adherence to these traditional techniques allows the brewers to offset the relatively high levels of bitterness (60 IBU) with a balancing sweetness.
In keeping with the traditional 1914 production techniques, Tommy is fermented as a ‘bottom ale‘, meaning that the yeasts develop and encourage fermentation at a steady and consistent rate. This results in relatively low levels of alcohol but a fullness in body. Following this, the ale undergoes a lengthy period of maturation and sterile filtration prior to bottling. A further period of conditioning at low temperatures protects and marries flavours against chill hazes.
Similar to the production of wine, balance is considered the key objective in brewing and Tommy’s bitterness is balanced by body and sweetness. Traditional production techniques also help to bring out the orangey aromas from the Kentish Whitbread Golding hops. The result is a hoppy beer that is both big in flavour and character rather than merely alcoholic strength or raw bitterness alone. In other words, the true and authentic characteristics of a 1914 IPA.
Liberty Wines customers can order this wine directly from us.