Brewing a proper black IPA requires very different ingredients than making a stout despite the beers looking identical; the dark malt needs to be de-husked to minimise the burnt flavour meaning Weyermann Carafa-Spezial, from Bamberg in Franconia, is the only real option, then you need a good dose of flavoursome pale malt to hold it all together plus a whole shed-load of resinous American hops to add the bitterness and hop aromatics these beers demand.

Having studied (OK, drank) plenty of commercial examples whilst in Portland, Oregon, and consulted brewers about the techniques and ingredients required, we’re now ready for our first attempt at a Black IPA - or Cascadian Dark Ale - and are confident that it’ll be an absolute beast of a beer! It finished at 5.6% and 116 IBU so expect something rather tasty...