Stonegarden 'Moppa' Single Origin Ale

The Moppa barley grows at about 320 metres on buckshot ironstone and sandy loam over red clay. The site gets around 467 millimetres of rain a year. Malt Donkey, a boutique malting house, malted it in small batches.

Radford set out to make the opposite of an IPA, so hops are held back and the grain does the talking. Every ale in the range got the same hops, yeast and ferment temperature, leaving the soil as the only variable. The Moppa pours brilliant bronze, with jasmine, candied orange peel and canned pineapple on the nose. Burnt lime and blood orange lead the palate, then rosehip and caramel fill in behind.

Radford has made wine at Rockford for 35 years. He co-owns the Stonegarden cellar door, a 170 year old stone cottage in the Flaxman Valley. Pour it into a white wine glass and put it on the table with dinner.