I do love that metallic smack you get from a kettled sour, a little like catching a filling on a bit of tin foil, but in a much more enjoyable way.
Te Punga gives you just that steely clang, sharp and dry and tongue curlingly tart, and it’s coupled with an enormous hit of Australian and New Zealand hops that burst with fresh fruity goodness.
You’ll find lemon and lime zest, mandarin and kiwi, a little gooseberry and some green grapes, all underpinned by a soft and creamy caramel and wafer malt.
But it’s that dry as a bone tartness popping up again in the finish that I really love.
Scargill likes it too.