It’s become almost synonymous with Polly’s at this point – the much discussed and analysed pyramid technique for our dry-hop charges. Discovered and implemented by our owner Sean during the first lockdown, the idea of this method of dry-hopping is to specifically layer each varietal to accentuate the individual flavour compounds they all bring to the table; resulting in, what we feel anyway, is a much more complex and enjoyable drinking experience. Beat of the Burn is our latest iteration of this technique in action – utilizing Idaho 7 as our base and biggest layer, to express those incredible mango and pink grapefruit notes, before our middle addition of Mosaic brings those unique bubblegum, tangerine, and berry notes that only Mosaic can, before our smallest addition of El Dorado exhibits some extreme high juice tropical notes – think pineapple, pear and watermelon.