We're always looking at ways we can improve our recipes and believe craft beer should always be treated as an evolving art where new innovations and tastes give us the opportunity to refine our recipes. We've been discussing the current trends in 'session beers' and feel our Althea recipe needed a little update to bring it in line with current trends in the beer world. We've chosen a new juicier yeast strain that gives more body and a bigger tropical aroma. We've also given the malt recipe a complete overhaul to give a fluffier, lighter base. We've left the hops relatively the same but have swapped out Chinook in the dry hop for modern Idaho7 with it's tangerine flavours complimenting Amarillo really well.