Pale, hoppy ales are all the rage in these summer months and justifiably so: they do have a knack of refreshing the parts during the warm weather and our own seasonal offerings sell ridiculously well. But down here by the sea the summer months stretch away for half a year, from start to finish, and we look to break up the monotony with something to contest the notion that only gold works in the heat. We re-write the rule book, casting aside conformity and received wisdom in search of progress and enlightenment. Into the mash tun goes Munich malt to create body and sweet fullness. In too goes crystalised rye and with it colour and juicy, red berry flavours. As for the hops, well it's easy to gain thirst slaking quality from high bitterness so we avoid that, choosing instead a level of hop addition to balance the malt sweetness rather than smother it. And for hop flavour we look to varieties that will deliver a little citrus and a lot of lychee, gooseberry and white grape. The consequence is a full amber ale, replete with the flavour of summer and fashioned for contemplation at the end of another long, hot day on the beach.