Lower ABV Hobgoblin proving popular

May 21, 2008: Wychwood says its decision to drop the ABV of draught Hobgoblin from 5.2% to a more sessionable 4.5% has been vindicated by a positive reaction from licensees and pubgoers.

"Everyone is always a little bit nervous when a brewery changes the strength of something," said Martin Cornish, manager of the New Inn in Wychwood's home town of Witney, Oxfordshire.

"But in this instance there seems to be no problem at all. The flavour of Hobgoblin seems to have remained about the same and sales have definitely improved."

Judy Sweeting, of the Railway Inn, Sandford, Somerset, added: "New consumers are now willing to try Hobgoblin due to its more drinkable ABV. Old customers now seem to be able to manage an extra pint!"

As he explained when the beer was relaunched earlier this year, head brewer Jeremy Moss had sought to retain Hobgoblin’s flavourful recipe, using the same ingredients for both cask and bottle. But he has altered the proportions of crystal and roasted malts to give cask Hobgoblin a longer and more complex finish.

In addition, increasing the quantity of Hobgoblin’s signature Styrian Goldings hops very late in the boil has given the new cask Hobgoblin more hop-fruit aroma and attractive citrus flavours to complement the sweetness of the malts.

Mr Moss said: "Due to the inclusion of so many dark malts we are able to adjust the ABV without affecting the body and flavour of the cask beer and this has been endorsed by brewing for export markets where the draught ABV is already 4.5%.

"It has been particularly important to maintain the characteristics which make Hobgoblin special, but we will also be delivering a longer, but equally satisfying flavour and accentuating the aroma."