Reuben's Brews Co-Founder & Brewmaster Adam Robbings Talks Crikey IPA

We spoke with Reuben's Brews Co-Founder & Brewmaster Adam Robbings about Crikey IPA.

BC: Who came up with this beer’s recipe? 
I did.

BC: What’s your favorite aspect of this beer (flavor, aroma, etc.)? 
The hop profile we use in this beer brings together a broader, tropical fruit profile on top of a citrus backbone. I think this multi-dimensional layering of the hop profile is my favorite element of Crikey.

BC: Where does this beer’s name come from? 
We're known for brewing lots of different beers. In our first full calendar year of 2013, we brewed over 70 different beers. In 2018 we're going to have brewed over 130 beers! So when we started packaging, our label designer said we can't just call the beer "IPA" -- we had to give it a name. So Grace (my wife and Co-Founder) and I thought about this overnight, and thought we should gain influence from my British roots (I moved here in 2004 from London). Crikey is something my parents often say, and it seemed like a great name for a beer! 

BC: Is this your “desert island beer?” 
I don't know that I could make do with just one beer on an island! But it would certainly be on my list to take with me, it's a refreshing, drinkable IPA that you can easily have more than one of.

BC: Can you describe this beer in 10 words or less? 
Tropical, citrus, balanced bitterness, juicy, pine in the background.

BC: What's a good food pairing for this beer? 
Crikey isn't overly bitter, so I prefer to pair this beer with something like "bangers and mash" -- or sausages, mashed potatoes, and a caramelized onion gravy as we'd say here in the U.S.! The malt backbone aligns with caramelized onions and the roasted notes, and the tropical hop profile acts as a counter to the dish -- helping cut it and making it lighter on the palate.

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