Our version of the classic London ESB style was put together by myself and Bob Hudson when he came to New Zealand for the first time in 1998. We were on holiday in Northland and had just completed an exhaustive internal assessment of the style (in the sun) when the recipe struck us. Brewed with Maris Otter and two other darker malts from Simpsons it has generous additions of classic UK hops throughout the boil. The resulting ale is deep copper-red with full bitter/sweet flavours. There are powerful aromatic hops on the nose and palate. A pint for supping not quaffing.