In the serene backdrop of Western Australia, the story of Eagle Bay Brewery is not just about crafting beers but also a testament to the family's dedication to preserve a beautiful family heirloom. Founded in 2010 by third-generation farmer siblings Nick, Astrid, and Adrian d’Espeissis, the brewery sits atop a hill on the peninsula at the northwestern tip of the Margaret River region, a locale renowned for its wineries and surf breaks that is surrounded by family farmland and stunning views of Western Australia's coastline.

The d’Espeissis siblings faced the challenge of a declining value in their picturesque estate which was inherited from their grandfather who founded it in 1950. Their resolution to not sell the farm despite financial pressures and turn from agriculture to craft brewing (and winemaking) to sustain and reinvigorate the estate.

The brewery uses only malt, yeast and hops with a commitment to sustainability by using rainwater and solar power in their brewhouse. It also doesn’t add preservatives, additives, or pasteurise their beers is a nod to the purity and integrity of their craft. Focused on drinkability, the brewery’s year-round core range includes a Kolsch (for which it’s best known for), Vienna Lager, Mild, Pale Ale, and ESB, with an ever-evolving lineup of seasonal beers.

Eagle Bay’s favourite Kolsch was interestingly born as a refreshment for a hard day of work during the building of the brewery. Nick would experiment with various craft beer recipes in 50 litre batch for the builders. The builders’ favourite was his Kolsch, which has since become the brewery’s most popular beer to date.

Beyond beer, the d'Espeissis family has also ventured into viticulture with a small 15 acre 25-year-old vineyard on their farm which provides grapes for winemaking. The family collaborates with other Margaret River winemarkers to produce very limited run Eagle Bay wines like Cabernet Sauvignon, Semillon Sauvignon Blanc, and Chardonnay that are available only at the cellar door.

In this review, we delve into Eagle bay’s first foray into the New England IPA style, which is also known as the Hazy IPA. This is described as a triple dry-hopped “juice bomb” by the brewery, which the brewery promises is very low on bitterness and big on haze.

Eagle Bay, TDH New England IPA, 6.2% ABV – Review

Nose: Creamy and thick, with a blend of indistinct tropical fruits, predominantly pineapple and sweet mango, underpinned by a distinct sappy, rubber-like scent. Mild notes of soursop and a gentle piney character add layers to the aroma, though the pine aspect is not very pronounced.

Palate: A combination of citrusy dryness and tropical flavours. The texture is notably velvety yet maintains a clean profile, devoid of the thick sedimentary feel found in some thicker NEIPAs. Notes of pineapple juice with hints of stone fruits evident, but more on the aromas – the beer is not overly sweet. It has a consistent dryness from the initial taste through to the full palate.

A grassy note develops towards the end, accompanied by the subtle sweetness reminiscent of duku langsat and a continued sappy note or sensation.

Finish: Clean and rather brief, characterised by very light pine notes and a lingering barley aftertaste.

My Thoughts:

This is exceptionally easy to drink and true to style, it has very minimal bitterness.

The beer is mostly straightforward, with the prominent dryness being the most interesting dimension to the beer. It's not overly sweet or bitter, and only moderately tropical with an easy-drinking nature. It doesn't have any standout traits that might define it more distinctly, positioning it as a crowd-pleaser rather than a challenging drink. Personally, I do feel that it could significantly elevated with more boldness, but perhaps I should just look for that in a DIPA.

My Rating: 6/10

For Singaporean readers, this beer is available on Thirsty.com! Search “Eagle Bay TDH New England IPA” to locate this product.

@CharsiuCharlie