Top-notch Gru-Vee on the double from Blank Canvas and Fred Loimer

Top-notch Gru-Vee on the double

 from Blank Canvas and Fred Loimer

Blank Canvas Grüner Veltliner Marlborough (2013), 13%,

 €22.99 WINEONLINE.IE LTD; Ely Wine Store, Maynooth; The Corkscrew

Colour is quite a rich gold, with the odd flash of green. Aromas are also strong (yet restrained), exotic fruits (mandarin is mentioned on the label). White pepper also mentioned but didn’t get that, though there was a teeny hint of the diesel one normally finds in Riesling. That spice is certainly present on the fulsome palate along with stunning fruit (mandarin, peach), an amazing mouthful, and an equally amazing and long-lasting finish. Very Highly Recommended.

Experienced winemaker Matt Thompson and partner Sophie Parker-Thomson are the duo behind Blank Canvas and they conducted a recent zoomed masterclass for Liberty Wines. Grüner Veltliner is a relative newcomer to the Blank Canvas portfolio. “It’s fun to make it, totally different,” enthused Sophie. Oak has been used but they affirm that “the subtle influence of new and seasoned French oak puncheons .. provide weight and texture”.

And you may well come across that GV pepper in their Syrah which is co-fermented with 7.5% Grüner Veltliner skins. Matt: “I preferred the white pepper character of the Grüner to the riper Viognier fruit.”

Matt continued: “When I discovered Grüner Veltliner was available for planting in New Zealand, I jumped at the chance to be among the first to produce it. Looking at the similarities between the Austrian and Marlborough climates I know this was a very exciting opportunity not to be missed.”  

The Thompsons have no vineyards, yet, and they choose very carefully where and who they work with. Note too that all their wines are single vineyard.

Check out more details from the interesting Black Canvas masterclass here…. Some very interesting remarks on the use of sulphur.

Loimer “Lois” Grüner Veltliner 2018, 11.5%, 

€18.70 WINEONLINE.IE LTD. The Wine Centre, Kilkenny. Ely Wine Store, Maynooth. The Corkscrew

Colour is an attractive light to mid gold. Moderately intense aromas, fruit (apple, peach) and a herbal spice. Spice and fruit too on the lively palate where a bracing acidity makes the taste buds stand up and pay attention. Very refreshing and Very Highly Recommended.

Interestingly, Fred Loimer uses oak also but to a much lesser extent than Blank Canvas. Here, fermentation is spontaneous, 95% in stainless steel tanks and just 5% in used oak barrels, 2-4 weeks by 20° – 22°C. Ageing: in stainless steel tanks on fine lees for 4 months.

Food recommendations: Rice and pasta dishes with white meat or fried fish

Fred is a biodynamic wine-maker and, interestingly from an Irish point of view, says that “Cow manure is the best you can find for composting.” Cows have their fans across the wine world.  During the series of Liberty Wines organised masterclass, endorsements for our bovine friends by Aurelio Montez (Chile) and Giovanni Manetti (Chianti Classico) were followed up by Fred’s.

“You cannot separate plants and animals, nature works in a holistic way, together they have composted over the years to create the soil we have today,” said Fred. Biodiversity is another essential plank. “Monoculture is a big problem today. It is necessary to create as much biodiversity as possible. Not one hundred percent vineyard but always bushes, trees and grassland over the whole area.”

“Herbicide is a disaster. There is life in our soil. Always something going on, even in a small square, something like 60,000 lives in there, all doing something. We cover our soils, green cover, blooming cover. Our own compost is getting better and we spread it in the autumn…”

Check out more details from the very interesting Loimer masterclass here, terrific insights into the nuts and bolts of the biodynamic vineyard.

World’s Best World Beer Award for Sunburnt Irish Red

 World’s Best World Beer Award for Sunburnt Irish Red

 

World’s Best Pale Amber for Sunburnt Irish Red, Gold for Citra Single Hop IPA, Bronze for Full Irish Single Malt IPA and Black Ball Metric Stout at the 2020 World Beer Awards

It's just been announced that Eight Degrees Brewing's Sunburnt Irish Red has been named World's Best Pale Amber at this year’s World Beer Awards. 

“We’re delighted with the news,” said Eight Degrees founders Cam Wallace and Scott Baigent. “Sunburnt Irish Red is the second beer that we ever brewed - back in 2011 - and it’s been a core part of our range ever since.”  

The verdict on the beer from a panel of international respected judges was: "Dry, a distinctly deep coppery red in colour, and full-bodied with a good head. There are some bitter, burnt raisin aromas, and it’s distinctly hoppy but with malts still present. Very assertive on the palate, with light carbonation and multi-layered flavours." 

Citra Single Hop IPA was chosen as a Gold Medalist in the highly competitive IPA category.

Eight Degrees also took Bronze for Full Irish Single Malt IPA and Black Ball Metric Stout.

 

The World Beer Awards’ judges tasted through more than 2,200 entries from over 50 countries in 2020. The judges blind tasted and scored the entries across three rounds of judging. Traditionally, all tastings are held in person, but this year the beers were brought to the judges. Black-wrapped and sent across Europe, Asia, Canada and Brazil, the judges tasted the beers at home and connected for each session over Zoom.

Amuse Bouche

 

The tea overflowed the cup and gushed over the edges of the saucer Marjan was holding. With a noisy clatter, she released the samovar’s lever… The commotion.. did not wake Father Mahoney from his own reverie. He was brewing softly over his abgusht, his round cheeks rosy and full of life. Marjan finished cleaning the spill tea and leaned against the counter, not wanting to disturb the priest. She understood exactly what was happening to Father Mahoney.

from Pomegranate Soup by Marsha Mehran (2005). Highly Recommended

Taste of the Week. Hederman's Smoked Mackerel

Taste of the Week

Hederman's Smoked Mackerel

Frittata with Hederman's Smoked Mackerel

You get some excellent examples of the Spanish Frittata in the local Cork restaurants. But sometimes, it can be a bit on the bland side.

Whole Smoked Mackerel by Hederman, also delicious

If you're cooking one at home, here's one surefire way to pump up the flavour factor. Use a couple or three of the delicious Smoked Mackerel fillets from Frank Hederman, available in his stall at the English Market and in various farmers markets (eg Midleton).

Hedderman mackerel fillets

The official Blog Chef recently did one and the smoked mackerel (one fillet was plain, one chilli and one chive) worked a treat. We got our latest lot via Neighbourfood (six is the minimum order here but, don't worry, you'll get through them quickly). A superb Taste of the Week.

Check out NeighbourFood and check out Mr Hederman!

Sparkling Guest At Supervalu French Wine Sale

Sparkling Guest At Supervalu French Wine Sale

Simonnet-Febvre Crémant De Bourgogne (AOC) Brut NV, 12%, €24.59 (29.50) SuperValu

Delighted to see this Crémant featuring as a Guest Wine in the current Supervalu French Wine Sale that runs until September 23rd.

Sometimes, those of us who regularly dabble in wine assume that other people, who may not dabble as much, will recognise all the terms. Take Crémant, for example, and Methode Traditionelle.Delighted to see this Crémant featuring as a Guest Wine in the current Supervalu French Wine Salethan runs until September 23rd.

Crémant is the term used to classify French sparkling wines produced, using the Méthode Traditionelle, outside the boundaries of the Champagne region. The method, also known (within Champagne) as méthode champenoise, involves disgorgement and a second fermentation in the bottle and you can read more here.  

With that out of the way, let us get into this one from Chablis in Burgundy. Not alone is it made in the traditional way but two of the usual Champagne grapes, Chardonnay and Pinot Noir, are used here to give quite a lovely sparkling wine.  

Toasty fruity rather intense aromas are followed by a dry (brut) creamy palate - it has spent quite a spell on lees. It is deliciously complex with fruit and biscuity flavours and that long dry finish. Recommended serving temperature is between 6° and 8°C.

Quite good then on its own, as an aperitif (chilled if you prefer) and it may also be used in cocktails. Kir is one famous French drink, the basic one mixing Creme de Cassis with white wine. Move up a step now to the Kir Royale where the blackcurrant liqueur may be added to champagne or to this crémant. 

And I’ve taken it a step higher recently with a French Liqueur called Chambord, named after a very large royal chateau in the Loire Valley. Chambord is a “black raspberry” liqueur and may be used in a variety of cocktails - there’s usually a bunch of recipes tied to the neck of the bottle. But my current favourite is the Kir Chambord where you mix one part of the Loire drink to six parts of sparkling wine and this Crémant certainly fits the bill. Salut!

Of course, Bordeaux and the Loire also have their own sparkling wines but many of the French crémants, there are 9 or 10 in all, come from the eastern half of the country, including this one; others to note here, near the mountains, are Alsace and Jura.

* If you’d prefer champagne, or if you’d like to do a head to head with the crémant, why not pick up a bottle of the Pierre Darcys champagne, also reduced (from 29.50 to 22.62).

Georges Duboeuf Moulin-A-Vent (AOP) 2018, 13%, €11.80 (18.68).

Georges Duboeuf is known for its long-term drive to popularise Beaujolais wines. In the 1970s, Georges Duboeuf himself pushed and publicised the popular November event “Beaujolais Nouveau”. He is, of course, a major producer, not alone of Nouveau but throughout the region. No wonder he has been granted "titles" such as Le Roi du Beaujolais (The King of Beaujolais) and Pape du Beaujolais (Pope of Beaujolais).

This particular Beaujolais has a mid to dark ruby robe. Black berried fruit mainly on the nose, floral (violet) notes too. Beautiful on the palate: juice, fruit, those floral notes again and some spice too and that deliciousness continues right through to the finalé. This is a wine - a terrific food wine - that makes your taste buds sit up and take notice.

“Good Beaujolais is delicious: mineral, focussed, with fruit of raspberries, black pepper, cherries; it's never overstated or blockbusting, but it has character, balanced acidity, lightness and freshness”. Reckon Oz Clarke and Margaret Rand got it more or less correct there. And Supervalu have an excellent example here. At an excellent price too.

According to Wine-Searcher, “Moulin-a-Vent is arguably the most noteworthy of the ten Beaujolais crus, located in the very north of the Beaujolais region. Moulin-a-Vent wines, made from the Gamay grape variety, are known for being some of the most concentrated and tannic made in Beaujolais, a far cry from the light, simple Beaujolais Nouveau wines.” Gamay and granite go well together and there is no shortage of the ancient stone in the area.

Other Wines in the Sale

Aside from the guests listed below there are scores of other French wines on offer in the sale. And there's a mini-focus on the Rhone with three of the crus featured: Chateauneuf du Pape, Vinsobres and Vacqueyras. Chateauneuf is no doubt the more famous but I've enjoyed some excellent reds from the other two. Indeed, I enjoyed a bottle of the Vacqueyras earlier in the year. Colour is ruby red and ripe dark fruits abound in the inviting mix of aromas. There is a great balance between the ripe fruit and spices, plus a hint of liquorice, impressive texture, full bodied and rounded. Pair with lamb and hard cheese. 

Bordeaux of course just has to feature. One that you might note is the Les Hauts De Gros Caillou , Saint Emilion. The wines of Saint Emilion are well known and, like many here, this is a blend of Merlot and Cabernet Sauvignon. Red fruit aromas and in the mouth, there are fruity notes galore in this typical Saint Emilion, good acidity too, of course, all leading to a well balanced wine.

The Guests

The Special Guest Wines that will be available in SuperValu for a limited time during the French Wine Sale are:

George Duboeuf Moulin-à-Vent €11.80 (18.68);

La Perriere Mégalithe Sancerre €21.64 (€31.48);
Domaine Laffitte Sauvignon Blanc Reserve €7.87 (11.80)
Domaine Laffitte Rosé €7.87 (11.80)
Domaine Laffitte Cabernet-Franc Malbec €7.87 (11.80)
Simonnet-Febvre Cremant de Bourgogne €24.59 (€29.50);
Meursault Blanc Louis Latour €39.95 (€68.85);
Gustave Lorentz Pinot Blanc Reserve €11.80(€18.68);
Hommage du Rhone Vinsobres €11.80 (€15.73);
Alma Cersius Coteaux de Béziers €9.84 (€14.75).

A Cork gin, GF beer, Tandem Wines at O'Briens. And more on wine, beer and spirits in Cheers #20

A Cork gin, GF beer, Tandem Wines at O'Briens.

And more on wine, beer and spirits in Cheers #20

Bhagya and Robert

Rebel City Distillery is a boutique distillery situated in the heart of Cork’s Docklands. Founded in 2020, Rebel City Distillery is the first distillery in Cork city for almost 50 years. Over the last year we have painstakingly renovated the old Ford Building and transformed it into a fully functional distillery where we create, distil and bottle a unique range of spirits on-site. The distillery will produce premium spirits, which draw inspiration from around the world. Read more here.

UNIQUELY CRAFTED BEERS FROM 9 WHITE DEER

We have a range of uniquely crafted beers; our renowned pale ale, a beautiful Irish red ale, an award winning black IPA, the best stout you've ever tasted, our balanced IPA and seasonals such as our Pilsner Ól-e. Everything we do is 100% gluten free.    

Check all the latest here

MEET THE WINEMAKERS WHO SUPPLY O'BRIENS WINE 

TANDEM IN NAVARRA, SPAIN

Bodega Tandem was founded in 2003 by Alicia Eyaralar (right), José María Fraile and a small group of wine-loving friends. The winery is situated in the Yerri Valley in the northern Spanish region of Navarra.

Winemaker Elicia Eyaralar uses traditional, minimum intervention winemaking techniques in the modern boutique winery. The tanks are gravity fed and the wines undergo minimum filtration to give the best expression of the grapes. Stainless steel tanks and French oak barrels are used for winemaking and maturation.

Discover more about their wines at O'Briens here.

We'd like to remind visitors to Micil Distillery that you can rest assured you are in safe hands when you visit our distillery.

Our team are members of the Fáilte Ireland COVID-19 Safety Charter and have completed training to operate all of our tours and tastings in line with current public health advice.

Since reopening, we've reduced the capacity on our tours to ensure the safety of our guests.

This, of course, means spaces are limited so booking is advisable.

To find out more about the Micil Distillery Experience, and how you can book your spot, visit www.micildistillery.com. #MakeABreakForIt #MicilDistillery #TheSpiritOfGalway

Game of Thrones or Game of Rhônes?
Laurent Plantevin from Domaine Plantevin gets hands on with this years' harvest.

Lords and ladies, brothers and warriors — Wine is coming!

Game of Rhônes is the celebration of the great grape varieties of the Rhône Valley. The Rhône Valley has a reputation that precedes itself. It has been a hub of wine culture since Roman times and has earned an international standing for rigorous production that yields outstanding wines. Wines Direct are in the Rhone game and have 6 and 12 bottle cases here.

Three Treasures of the Douro with ace winemaker Luís Sottomayor

Three Treasures of the Douro with ace winemaker Luís Sottomayor

On these hills -  the white wines originate

Luís (screenshot)

Offley Vintage Port 2018

Luís Sottomayor (left), head winemaker of Sogrape’s Douro and Port wines, threw down quite a challenge towards the end of Tuesday’s Liberty Wines Masterclass. He’s so convinced of the “great ageing potential’ of the Offley Port 2018 vintage that he asked Liberty to stage another gathering in 2045, inviting all of yesterday’s participants to meet and check up on the 2018!

Quite a few of us won’t be around then but you don't have to wait that long to enjoy this superb Port which is already drinking very well indeed. But what should you enjoy it with? Aside from good company, of course. Well, as Luis suggested, cheese and chocolate are the usual pairings, tried and tested over the decades.

But he came up with another one, a local Portuguese dish called Feijoada: beans, sausage, pork, vegetables (carrots etc), usually served with rice. “Cassoulet like” wrote participant Ligia Marques who texted in the details.

Luis started off by saying that Offley 18 is “a really classic vintage”. “We wanted to have a wine to be simpler, made for those who want to drink and understand what a classic vintage is, that they might go on and try other vintages. It is easy-drinking, tannins are there but are round.” The only difference from other vintages is that a higher quality of Tinto Roriz (perhaps better known to us as Tempranillo) was used. The others are Touriga Nacional and Touriga Franca.

The aromas are pleasant, not overly complex: “Black fruit, balsamic, approachable, a wine for young consumers” “It is made from our best grapes and, on the palate, there are tannins and acidity (so many years in bottle ahead!). Very drinkable from now!”

In reponse to a question by wine-writer John Wilson, Luis said it was not easy to say how long it will last. “But is has all the essential components to live many, many years… will live after me!” Closure - why the regular cork? “This kind of cork is best for ageing the wine.”

Vinha Grande from Casa Ferreirinha

The pleasant morning masterclass continued with tastings of two Vinha Grande, one of the oldest brands of Casa Ferreirinha, itself one of the "pioneering" wine companies in the Douro. While the red was first produced in 1960, the white didn't appear until 2005. Then, as Luis explained: “We acquired high altitude vineyards in the Cima Corgo region with lots of white wine varieties.”

 

Casa Ferreirinha Vinha Grande Douro (DOC) Douro Branco 2019, 13%

Casa Ferreirinha Vinha Grande Douro (DOC)  Douro Tinto 2017, 14%

Multiple varieties are used in the Branco. The main ones are Viosinho for its aroma and Arinto/Pedema for freshness. Fifty per cent of the wine was matured in new French oak barrels for 6 months and 50% kept in stainless steel tanks before the final blend is assembled and bottled.

Luis: “Very fresh and elegant, white fruit in the aromas, some citrus, a little passionfruit. I don’t like to say minerality - I feel that doesn’t exist but the soil and the stones of the Douro do. You can feel the acidity and freshness on the palate (because of the altitude), a nicer style of Douro white."

"The grapes come from a big property, amazing quantity of different kinds of grapes, helps us every year to compose the best wines!” Must say, I loved it. It's got everything: aromatics, flavour, mouthfeel, finish. Top notch!

The red is also a blend, the fruit taken from across the Douro’s regions. Soil here by the way is all schist. The terroir and the winemaking makes for another gorgeous wine. Luis pointed to its harmony, elegance, acidity, body and aromas. “It is easy to drink but also can go with sophisticated food and lasts well in the bottle.” The grapes used are Touriga Franca (45%), Touriga Nacional (30), Tinta Roriz (20) and Tinta Barroca (5).

It spends 12 months  in French oak “not new”. “We do not want to have the aroma of oak but use it instead as a medium to knit the blend. We always like a good freshness in our wines. And the first job of wine is to pair with food.”

That led to a question: “What is your favourite food with the red?

“I prefer meat usually but Vinha Grande is more elegant and goes well with dried cod - we eat a lot of that in Portugal! And it’s brilliant with octopus.”

For me, this was another beauty, smooth, packed with flavours and fresh on the balanced palate, magnificent depth, rounded tannins and the finish is smooth, dry and long.

#drinkresponsibly

A Quart of Ale± #11 Moving on over to craft. American Style IPA

A Quart of Ale± #11

Moving on over to craft. 

American Style IPA

Part 2

First, there was IPA. In the 18th century, English beer, on its way to India was highly hopped. It became known as India pale ale and went down well with the soldiers and later found favour with drinkers at home. 

Two hundred years later, just like the empire, it was slipping into oblivion, until the Americans revived it by using their more aromatic and flavourful hops and more of them. And so the American IPA was born. And that led to a revival in the UK.

This is Part 2 (we published Part 1 last week) and here we focus on some excellent American style IPA produced here in Ireland by the likes of Kinnegar, Whiplash, Blacks and Yellowbelly.

Blacks “Ace of Haze” DDH Cryo New England IPA, 4.2%, 440ml can, Bradleys Cork

The hard-working Maudeline and Sam Black.

I have to say straight up that that this New Englander is a lovely beer, very drinkable.

But what’s a New England IPA? Blacks say: Characterised by juicy, citrus and floral flavours and a smoother less piney taste than some other IPAs you might be familiar with, New England IPA is a style that became popular in Vermont USA in the 2010s. Hazy in appearance with a soft mouthfeel, NEIPA's are brewed without adding hops to the boil and with the use of specific yeast strains to achieve the desired result. Often described as a more fruit forward IPA with lower perceived bitterness but massively hop forward with flavours and aromas derived from the use of dry hopping techniques.

This NEIPA (hardly an abbreviation!) is a hazy yellow. It weighs in at 4.2% so it certainly a session contender. No shortage of hops in the mix and it’s the fruit, citrus and exotic, that makes its mark rather than any bitterness (which is there, in the background). Very drinkable though and sure to gather up lots of fans. By the way, Blacks have at least one other Haze edition.

They say: This banging beer was brewed with passion and an absurd amount of cryogenically frozen Mosaic, Citra and Simcoe hops not forgetting a touch of inspiration from some rock classics that are commonly heard on the brewery floor on brew days. The malt bill of Barley, Oats and Wheat gives plenty of body and character but we have kept the ABV on the lower end for IPA's so you can enjoy more than 1 or 2 in a sitting.

Kinnegar “Crossroads” American Style IPA 6.2%, 440ml can Bradley’s of Cork

Colour is close to amber, plenty of bubbles rising (naturally carbonated), white head hangs around for a while. Good hoppy backbone carrying tropical fruit flavours across the palate and into the very satisfying finish. Qualifies as American style because it is rich in citrus and tropical fruit flavours with a touch of pine thrown in. One of the best cans of IPA you’re likely to come across and you can taste why this is one of their core range. 

Kinnegar’s craft beers are brewed in a new brewery in Letterkenny.  “Our roots are deeply embedded in the hilly fields and farms of northeast Donegal. This is the perfect environment for the way we make beer. We don’t filter or pasteurise, and we let our industrious little friends, the yeast, carbonate the beer naturally during fermentation.” We visited the brewery last autumn and you may read all about it here.

Originally named “Roadtrip” when brewed as a 20th birthday celebration of McHugh’s legendary Dublin off-licences, Crossroads is the Donegal brewery’s tribute to the men and women of the county’s diaspora who, like the McHughs, have made their mark on the wider world.

Whiplash Rollover Session IPA 3.8%, 330ml can, Bradley’s

Pale yellow colour with a  short-lived white head over a hazy body. Citrus fronts the aromatics. And the quartet of hops dominate the palate. Amazing that this has so much hops and still weighs in at less than 4.00% abv. Quite a concentration of hops then, before a lip-smacking finalé. “Now, that’s a beer,” my tasting companion declared (having “suffered” earlier through a Radler and a sour). 

They say: Same hop rate as our DIPA’s, less than half the alcohol. A very heavily hopped Session IPA: this comes at you with buckets of Simcoe, Ekuanot, Citra and Mosaic hops with a light touch of malts and an easy crushable body. Unfiltered, hazy, hoppy and juicy – Rollover is a New England inspired IPA without the heavy alcohol in tow.

Yellowbelly “Citra Pale Ale” American Pale Ale, 4.8%, 440ml can, Bradleys Cork

Hazy yellow is the colour here, a white head (size and length depends a lot on how you pour, probably best if on draught). You’ll probably de-juice that Citra Hops are used here. Head Brewer Declan Nixon has also employed German and Belgian malts. I think he’s judged this to a “T” and has come up with a really well-balanced beer.

A hint of pine in the aromas and this smooth drinking beer has citrus flavours, is very pleasant on the palate and, with all that, plus the help of a modest enough alcohol count of 4.8%, has that second glass appeal for sure.

Let us hear what the Wexford crew have to say for themselves: Our Citra Pale Ale is brewed with the finest German & Belgian malts, fermented with a super clean American ale yeast and dry hopped to the gills with Citra. The resulting beer should be enjoyed as fresh as possible to appreciate the grapefruit and pine aroma and super clean finish.

They regard it as a flagship beer. Citra Pale Ale can be enjoyed year-round on draught or in can from your favourite bars, restaurants and off-licences. It was voted Best Beer in Ireland 2019 – Beoir Awards. A very good one indeed.

Wicklow Wolf Mammoth IPA, 6.2%, 440ml can, Bradley’s of Cork

Colour of this West Coast IPA is amber with a nice fluffy head that sinks fairly slowly. It gets its name because a mammoth amount of Simcoe, Chinook, Cascade and Eureka! have been used to pump up the fruit. And the hops take the lead in the aromas (floral, fruit, pine) as well. 

Very much floral and citrus in the palate as you’d expect but no shortage of malt either (Pale, Cara Ruby the varieties used). Rather a muscular beer (compared, say, to Trouble Brewing’s Ambush) but the muscle’s not out of control and the Mammoth will find a welcome in any good beer circle. Hops used are Simcoe, Cascade, Chinook, Eureka! And, take heed, the IBU is a stiff 60. Serve at 8 degrees.

9 White Deer Stag IPA 5.0%, 500ml can, Bradley’s of Cork

Amber is the colour of this Gluten Free IPA from the Gaeltacht - you have to peer in to see the bubbles. The head is white and sticks around. Aromas hint of malts and hops. Big hop flavours on the palate yet the bitterness is not over the top at all, nice balance with the malts. Stag is an American style IPA according to the label. I’m thinking it fits snugly between two continents. Could mid-Atlantic be a style?

They say: A Classic IPA, using vast quantities of new age hops, this gluten free IPA is full of flavour. Hop usage is late in the boil which gives big flavours and aroma without big bitterness. IPAs never serviced the gluten free market but that is now changed, and what a beer to change it with.  A well balanced quaffable IPA bursting with flavour and aroma.