Ten years ago or more, when Nat was first brewing the beer that would become Metamorphosis and his beard skirted his chin just-so as was the circa 2010 brewers’ style, his IPA recipe was perfect for the hop-lovers at the time. A full bodied beer with loads of dank, piney and spicy hops was the perfect occasional foil to the kind of watery, flavourless beer that had been sullying beer-drinkers’ palates for so many decades. 

Fast forward ten years and many things have changed. People are drinking much more beer with flavour, and the flavour profile has “metamorphosed”. The hops that are available have changed and even the varieties that we've been using since we started out are evolving. We at KAIJU! have also learned a bit more about what makes a beer... good. After a second meeting with the devil at the crossroads Nat was imparted with some very technical beer knowledge, such as hop creep and the fact that beers that include crystal malt end up oxidising much quicker than those that don't. This can cause the heady hop aromas we're looking for in a beer to be fairly quickly dulled, no matter how well you brew and package the beer. So we've said goodbye the crystal malt, allowing more of the fresh hop aroma to shine through for longer, and we’ve reduced the alcohol by half a percent, making the palate more refreshingly awesome. 

Metamorphosis was designed as a beer for its time and with this Metamorphosis of Meta we have brought it squarely into the mid-2020s.