This emerging style is yet to be defined, but most would agree it’s supposed to be crisp and deliciously drinkable. Head Brewer, Dan, kept the malt simple and let the hops sing. Cold SIPAs are similar to lagers and India Pale Lagers in profile, but closer to an India Pale Ale in hop character. They are fermented warmer than lagers, but not as warm as an IPA, sitting at the ‘cold’ end of ale fermentation temperatures. We’ve used a lager yeast that is comfortable doing its thing in this range. The result is a crisp beer that’s an amazing platform for hop-forward flavours, which in this case are citrus, piney, resinous, and peachy. Following calls to extend our gluten free range, we tweaked the process when brewing Lazy SIPA. We thought it would make a great-tasting sessionable option, for those who require or choose a gluten free lifestyle. We use an enzyme which breaks down gluten-type molecules, reducing gluten content to below 20 parts per million (ppm). Only foods that contain 20ppm or less can be labelled as 'gluten-free.' It is tested at the end of fermentation and then, after packaging, it is put on hold while it undergoes a thorough external validation process before it is confirmed gluten free and released. You may see the word barley emphasised in the ingredients list on a product that is also labelled gluten-free, but please don't worry. We are obliged to label it this way by law. The Food Information Regulation specifies that cereals containing gluten, including barley, must be emphasised in the ingredients list, as barley is one of the 14 allergens. The gluten-free label means that the product does not contain more than 20 part per million (ppm) gluten, and when a gluten-containing grain like barley is seen in the ingredients list, the level of gluten in the final product will be in line with the law on gluten-free.