This article is a researched beer profile based on information from Beavertown. It does not claim a first-hand tasting.
Beavertown calls Neck Oil its original flagship and describes it as a 4.3% session IPA: fresh, zesty and designed to be easy to drink. The name came from founder Logan Plant remembering his grandfather saying he was going to the pub to “oil his neck”.
Session IPA explained
An IPA usually signals hop-forward flavour. “Session” indicates a lower, pub-friendly strength than many full IPAs, though it is not a health claim and the units still add up. Neck Oil tries to combine pale-ale flavour with the crisp drinkability familiar to lager drinkers.
The brewery highlights citrus and passionfruit. Its published hop list includes Columbus, Centennial, Simcoe, Amarillo, Galaxy, Vic Secret and Mosaic. That mix points towards grapefruit, tropical fruit, resin and bright aroma rather than the hedgerow and spice of traditional English hops.
What should the pint feel like?
The intended character is lively and aromatic with a smooth, easy finish. It should not taste harsh, vinegary or dull. Because hop aroma fades with age and poor storage, freshness and clean dispense are especially important for this style.
What to eat with it
Citrusy session IPA is versatile. Fish tacos, a chicken burger, salty chips or a spicy pizza all give the hops something to cut through. A mild cheese can work, while a very sweet dessert is likely to make the beer seem more bitter.
Bottom line: Neck Oil is built as a bridge: more aromatic than standard lager, less demanding in strength and bitterness than many IPAs, and easy to understand from the first sip.
Source: Beavertown Brewery
