A hop from whiskey to lager

When I got an invite to the launch of Hop House 13 Lager in Nairobi recently, I was a bit hesitant.

I mean, lager and I do not go that well together, but, I was willing to take a chance. So, for once, this “whiskey girl” became a “larger lady”. Don’t judge.

Now, like a lager virgin, who is more used to sipping on whiskey cocktails and downing endless shots of jager bombs, I believe my personal opinion on Hop House 13 may not be the best, but I have to say it was far more drinkable than I expected it to be, with lots of complex flavours that develop whilst on the palate.

The drink is named after an early 1900s hop store building where the hops are still stored and is a double-hopped lager made with Irish barley and aromatic hops from the US and Australia, continuing the 256 years of brewing tradition at St James’s Gate in Dublin, Ireland, where there’s a Guinness facility.

Brewed with Guinness yeast as well, I would describe it as a beer with a fruity aroma and understated malt notes. I liked that it was crisp and not as bitter as I had imagined, with a refreshing finish.

It can be paired with a variety of meals such as pizza, grilled meat and fries, with which it goes well.

In a nutshell, I don’t regret honouring the invite, though I am still that whiskey girl, once in a while, a lager will do no harm.