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Bright, zingy, with hints of gooseberry and green apple besides hoppy notes and a racy acidity with a lift of toasted brioche and lemon sherbet on the finish.

Pair with a special prawn and avocado cocktail, match its gentle acidity with sea-briney mussels in a creamy sauce, serve alongside roast salmon with herb crust and brown shrimp butter or grilled tuna with samphire. It is a happy partner to fish and chips cutting through the richness of the batter, plus a good balance to a brunch of eggs Florentine.

Original Hops Mead is made with wildflower honey: it is polyfloral which means the honey bees forage on a glorious variety of blossoms and the honey has a complex flavour with lingering notes of green apple and mint.