PRIMARY FLAVOURS

• Pine
• Lemon
• Smooth
• Crisp

Story

You could say that Wolf of the Willows (WOTW) co-founder Scott McKinnon was destined to be brewing something given that he helped his dad make homebrew ginger beer as a kid. But like so many in the beer industry, Scott and his wife, Renae, only entered the brewing game late in the piece, with their love of beer no doubt and Renae's experience in wine and drink marketing convincing them to take the plunge from backyard brewers to going commercial.

In 2014, Scott and Renae dropped their first beer (the XPA), and it didn't take long before they found a little brewing space, hooking up with renowned Melbourne brewer Bad Shepherd, until in 2020 they found their own taproom at Mordialloc.

Besides the beers, what defines Wolf of the Willows is the collabs, led by the long-running Barrel Exchange program (also known as the Wolf Release) that involves a two-way movement of oak casks with Tasmania's Lark Distillery. This series has produced both fascinating beers matured in whisky barrels and whiskies matured in beer barrels (and plenty of interesting drinks in between).

Oh, and the name? Wolf of the Willows comes from a story about a Roman naturalist who first identified the hop vine. The hop was described as wild and untamed, twining and choking the willows, taking them down like a wolf to the flock. They were named Lupus Salictarius, Latin for Wolf of the Willows.

Meanwhile, there is nothing wild about the PUP, which is a lightly hazy and very crisp brew that the WOTW team think could be your ideal sidekick, wingman, co-pilot or new best mate. Something that is always fresh and always easy, with a minimum of fuss.

The style here is roughly called 'Australian Pale Ale', but that leaves it a bit short. It's an easy-drinking brew that is only a little cloudy, with some nice hoppy freshness without heavy bitterness. The clever use of oats and wheat gives a little creaminess, and the 4% alcohol only makes this even more sessionable.

Specs

PAIRING GUIDE

A good Hazy Pale Ale is always a thing of beauty, packed with character and expression and all that lovely craft ale goodness. This stunner from Wolf of the Willows is surely going to become a brand new favourite, thanks to the addition of oats and wheat in the mix and the complexities they bring to the flavour. It’s brilliantly versatile when it comes to food pairing – we reckon it’s a top match for spicy dishes featuring citrus fruits and plenty of coriander, as well as chicken tagine stews with preserved lemons and classic risotto dishes with white meats and lots of parmesan. It’s also excellent with dishes featuring ginger and honey, and will work well with roast pork or turkey, too.

RECIPE MATCHES

• Sticky Honey and Ginger Chicken Breasts
• Chicken Mole