Two breweries have teamed up to make an ultra-hoppy version of one of St Austell brewery’s most famous beers – Proper Job.

Sauvin so Good was an idea brewed up by Mark Tranter (above left) of Burning Sky brewery and Georgina Young (right), brewing director at St Austell.

The pair got chatting about a collaboration at a beer event last year, with Mark heading down to Cornwall from East Sussex to bring the brew to life as part of St Austell’s Cask Club series.

Having thrown a few ideas around about beer styles, they settled on brewing a punchier, super-hoppy version of Proper Job, thanks to Mark’s love of the flagship IPA.

Young said: “I did think we might be brewing a funky cask sour, but Mark’s admiration for Proper Job ended up being the inspiration for this beer. We have experimented with the classic recipe though.

“We have brewed the version of the beer we do for bottle and can and then pepped it up with some Nelson Sauvin, Motueka and lashings of more Chinook. If you love extremely hoppy beers, this is one for you.

“I’m a huge Burning Sky fan. I enjoy Arise and Aurora to name but a few of its cracking beers. It’s exciting to be collaborating with it for our Cask Club series.”

Sauvin so Good, a 5.5 per cent ABV New Zealand IPA will have big, punchy tropical fruit flavours, including lychees and grapefruit.

Burning Sky in East Sussex was a dream made reality by head brewer Mark Tranter, who has a love of punchy hop-forward pale ales and the Belgian beer tradition.

Tranter said: “Knowing my fondness for Proper Job, George shared a few bits of the recipe with me, and we were both keen to brew a slant on it using New Zealand hops, which we both love. We also used malted spelt, which we use a lot at Burning Sky, and a proper big dry hop.

“Having a day at St Austell was great. Being able to see around the whole brewery and how it was modernised to meet with new marketplace demands was a real treat.”

St Austell’s Cask Club sees a variety of experimental beers brewed in its small batch brewery each year, giving brewers the freedom to innovate.