Beer Collab launch 29 June! Real Ale’s collaboration brew with Anspach & Hobday to launch ‘The Enigma Code IPA’ on 29 June

Real Ale is commemorating the birthplace of World War II’s famous code breaker Alan Turing and his legacy with the launch of ‘The Enigma Code IPA’. Alan Turing was born in Little Venice just metres away from Real Ale’s shop in Formosa Street, London W9 and is remembered for building the first ever computer, called a ‘Bombe’ and for developing the concept of Artificial Intelligence.  

Real Ale collaborated with the Bermondsey-based brewery, Anspach & Hobday, to produce ‘The Enigma Code IPA’ which is brewed using hops that spell ‘CODE’:  Centennial (a classic USA hop, ideal for IPAs with a grapefruit character); Olicana (a popular new UK variety, with a citrus tropical flavour); Dana (a Slovenian hop with a slightly floral and citrus flavour profile) and the star of the brew, Enigma (an Australian hop with the aroma of pineapple, currants and tropical fruit).

The Enigma hop has been available to brewers only since its first harvest in Australia in 2015. Real Ale and Anspach & Hobday were keen to use it, not just because of its fantastic fruit characteristics but also because of the natural link with Alan Turing and the location of the Formosa shop. The Enigma hop was used in multiple stages in the brewing process including dry-hopping*, to maximise the aroma and flavour of ‘The Enigma Code IPA’.

The new IPA will be sold on keg and in bottle from July 2018 in Real Ale’s stores in both Formosa Street and Twickenham as well as in Anspach & Hobday’s brewery tap.

Collaborations have been discussed since a former team member of Real Ale, Daniel Gambino, went to work with Anspach & Hobday, ‘The Enigma Code IPA’ involved two Real Ale team members, Richard Sharp, Real Ale Wholesale Events Coordinator and Fin Gloyn, Real Ale deputy sales manager of the Formosa Store who took part in planning the recipe and producing the brew at Anspach & Hobday.

To recognise the legacy of the famous code breaker Real Ale will make a contribution to The Turing Trust on every pint or bottle sold. The trust was established by Alan Turing’s closest family to support technology-enabled education for all. It provides reused IT educational resources and training to schools in sub-Saharan Africa, visit:

Richard Sharp, said: “We have a great working relationship with Anspach & Hobday. The whole team has really enjoyed this collaboration brew and it tastes fantastic. The fact that we were directly involved in the brewing means that the team is even more enthusiastic than usual about this latest launch We work closely with a wide network of smaller breweries across the UK and ‘collaboration brews’ build on these relationships giving the team an ever better understanding of how to produce great beer. We look forward to supporting The Turing Trust and the important work that it does.”

For further information or to buy ‘The Enigma Code IPA’ visit Real Ale: or  for further information on Anspach and Hobday visit:

Alan Turing
Alan Turing was a brilliant mathematician. Born in London in 1912, he studied at both Cambridge and Princeton universities. He was already working part-time for the British Government’s Code and Cypher School before the Second World War broke out. In 1939, Turing took up a full-time role at Bletchley Park in Buckinghamshire – where top secret work was carried out to decipher the military codes used by Germany and its allies.

The main focus of Turing's work at Bletchley Park during the Second World War was cracking the 'Enigma' code. The Enigma was an enciphering machine used by the German armed forces to send messages securely. Turing played a key role in cracking the codes, inventing – along with fellow code-breaker Gordon Welchman – a machine known as the Bombe.

*Dry Hopping
Dry-hopping is the process of adding hops to a beer at a low temperature after fermentation. This process is a staple of the US craft brewers but seldom used in Europe. Because the temperature is very low, dry hopping imparts no hop bitterness but instead an avalanche of aroma and flavour. 

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