Goes excellently with pizza (in this case an nduja/pepperoni and aubergine/parmesan split, if you were wondering).

I mean, really well.

I had intended to start talking about Burnt Mill (founded a few years ago in rural Suffolk, early hype status has translated into consistently excellent beer, with a confident touch on the hazy numbers) for context, maybe throw in an anecdote for interest and then reel you in with the tasting notes, but then I cracked open the can to go with a takeout pizza on a too-hot Sunday evening and was transported.

Given how fast it's selling, go grab one pronto, and then have it with slice of something good in the summer gloaming, just as temperatures are approaching bearable.

Oh, you actually want to know what it tastes of before sourcing some? Hmm, well, ok...
Dank notes, lemon/pineapple aromas.
Weed, citrus, hints of gooseberry and elderflower,  on a soft, but not heavy, body where the soft malt merges delightfully with melon and grape. A well-judged light bitterness comes in at the end, emerging from that earlier dankness. Repeat sips a necessity.

Balances well at the colder end of the normal drinking temperature range, so don't be abashed about having it straight from a cold fridge. As you might have guessed, pairs well with hearty food, like, I don't know, pizza?