Hi
Whilst holidaying in Norfolk a couple of years ago, I had the joy of sampling a local brewed Wherry IPA which came in at a massive 7.1%. I can't remember where we had it (not surprising I suppose :drunk: ), but it was at a pub where the landlord was giving out samples and warnings before selling! He explained that the original IPA would have been of a similar strenghth due to export needs (to keep it fresh).
Can anyone suggest how I might brew such a drink with my limited one can brewing knowledge?
Thanking you in advance,
Whilst holidaying in Norfolk a couple of years ago, I had the joy of sampling a local brewed Wherry IPA which came in at a massive 7.1%. I can't remember where we had it (not surprising I suppose :drunk: ), but it was at a pub where the landlord was giving out samples and warnings before selling! He explained that the original IPA would have been of a similar strenghth due to export needs (to keep it fresh).
Can anyone suggest how I might brew such a drink with my limited one can brewing knowledge?
Thanking you in advance,