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in Docks Beers
15/03/2021
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Behind the Brew – Clap Clap Clap Clap Clap Clap Fish

Head brewer Mike Richards lifts the lid on our new 4.4% hazy pale ale.

Clap Clap Clap Clap Clap Clap Fish Hazy Session Pale Ale available now, click here to buy it now

When we decided to make Clap Clap Clap Clap Clap Clap Fish, we wanted it to have the qualities people look for in a session ale – easy to drink, soft on the palette and full of flavour.

To that end, the grist for this brew has a large amount of malted wheat and malted oats. These give a biscuity, “softer” mouthfeel to the beer, and also provide its signature haziness due to a higher protein content in the grains. The beer is only lightly bittered in the copper, and Hallertau Blanc and Simcoe hops are added after the boil once we’ve cooled the wort down to 82c to avoid extracting any bitterness from the hops. This cooling (and the gloopy adjunct heavy mash) makes for a longer and more difficult brew day… but we hope you agree it is worth it! The initial hops add a grapefruit and gooseberry flavour.

When we decided to make Clap Clap Clap Clap Clap Clap Fish, we wanted it to have the qualities people look for in a session ale – easy to drink, soft on the palette and full of flavour.

To that end, the grist for this brew has a large amount of malted wheat and malted oats. These give a biscuity, “softer” mouthfeel to the beer, and also provide its signature haziness due to a higher protein content in the grains. The beer is only lightly bittered in the copper, and Hallertau Blanc and Simcoe hops are added after the boil once we’ve cooled the wort down to 82c to avoid extracting any bitterness from the hops. This cooling (and the gloopy adjunct heavy mash) makes for a longer and more difficult brew day… but we hope you agree it is worth it! The initial hops add a grapefruit and gooseberry flavour.

Clap Clap Clap Clap Clap Clap Fish glassware

Once safely in the fermenter, the beer is pitched with Lallemand Verdant yeast, a highly versatile strain developed with Verdant Brewing Co for this particular style of IPA. We used this yeast because it lends a tropical, fruity flavour to the beer. During fermentation, the beer is extensively hopped with more Hallertau Blanc and Simcoe, as well as some Cryo Cascade. This hop goes through a cryogenic process which means they extract intense hop aromas but little bitterness. The beer is then fermented out with some residual sweetness but not too much – we don’t want this one to be excessively sweet because the idea is that you’ll sink a few in a session! The end result is a 4.4% hazy session pale ale, with flavours of peach, apricot, white wine and grapefruit, that has a smooth, easy-going mouthfeel.

So far, the feedback we’ve had has been really positive. Have a look at what people are saying about the brew, or leave a review for yourselves on Untappd.

The chant the beer is named after is synonymous with Grimsby Town fans, and over the years it’s belted out all over the country, from Wembley to Stamford Bridge. We wanted to capture that spirit in our launch campaign by asked some Mariners cult heroes to video themselves doing the chant. Somehow we managed to talk former fan favourites Disley, Hearn, Donovan, McDermott, Livingstone, Pouton and Pittman into send us a video. The result? Well, take a look for yourself…

Clap Clap Clap Clap Clap Clap Fish is now on sale is packs of 6, 12 and 24! 

Clap Clap Clap Clap Clap Clap Fish Hazy Session Pale Ale available now, click here to buy it now
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