One of the wonderful things about working with beer is that taste is completely subjective.

None of the hoppy beers we brew here at Polly’s contain any added flavours or ingredients beyond the four pillars of brewing – water, malt, hops and yeast, yet they can taste totally different based the hops we use and where we use them in the brewing process, the malt base we use as the base of our beers, the yeasts we employ, even all the way down to the very basics – the chemistry of the water we brew with.

Think of a stereotypical beer and you’ll be hit with the familiar notion of a pint of, usually bitter, amber or brown liquid. Beer has come on by so many leaps and bounds in the last twenty five years thanks to innovators of the industry across the globe who tried something different and experimental to see what would happen. Who would have thought that adding a heavy amount of hops during the late stages of the brewing process would accentuate the fruit forward characteristics of these traditional bittering agents?

We yearn to find and shake hands with the first brewer to utilise Boddington’s London Ale III yeast in a heavily dry-hopped IPA, unintentionally set the wheels in motion of the New England IPA haze craze we’re in the midst of today.Beer is an incredibly complex spider map of flavours, mouthfeels, aromas and more, and we want to help you find the perfect beer for you!