Neck Oil

Tasting Notes

Neck Oil pours with a pronounced tropical and citrus aroma — think grapefruit pith, mango, and a hint of pine resin from a generous dry-hop. On the palate it delivers bright hop bitterness upfront that settles into fruity, juicy mid-tones without becoming cloying. The body is light but not watery, with enough malt backbone to keep things grounded. The finish is clean and moderately bitter, fading quickly in the way a well-made session IPA should.

About the Brewery

Beavertown was founded in London in 2011 by Logan Plant, starting life in a BBQ restaurant in Hackney before growing into one of the UK's most recognizable craft breweries. They're based in Tottenham and are known as much for their bold, skull-heavy graphic design as for their hop-forward beers. Heineken acquired a majority stake in 2018, which drew mixed reactions from the craft beer community, though the core beers have remained consistent. Neck Oil is their flagship and best-selling line.

Food Pairings

The bright citrus and tropical hop character here works well with fish tacos, where lime and coriander flavors echo the beer's fruitiness without competing. A plate of salty, lightly spiced fried chicken benefits from the hop bitterness acting as a palate cleanser between bites. Soft goat's cheese on crusty bread pairs neatly because the beer's acidity cuts through the creaminess. Thai green curry is a natural match — the fruity hops complement lemongrass and galangal rather than clashing with chilli heat. Even a simple charcuterie board with cured meats works, the carbonation lifting the fat.

Style Guide

Session IPAs take the hop-forward character of a standard American IPA and reduce the alcohol to a range typically between 3.5% and 4.5%, making them more suitable for longer drinking occasions without sacrificing aroma or bitterness. The style emerged in the early 2010s as craft drinkers wanted the lupulin-driven experience of a full IPA at a more sessionable strength. The challenge — and the craft — is maintaining hop presence while keeping the malt body lean enough to avoid sweetness. Compared to a standard bitter or pale ale, session IPAs lean harder on late and dry hopping for aroma rather than building bitterness through early kettle additions.