Highway To Hell
BRULO

My copy is named Highway To Helles and is .5%ABV. So let's keep it simple and say that I bought the re-release.

Having had a string of several good no-lo Belgian ales and now this not-so-good lager, I present a theory for thought and anyone who wants to argue: the key ingredient in no-los is the yeast; the yeast must be lazy so it does not produce lots of sugar (which, in turn, bumps the ABV); but if it is not a good yeast to start with, there won't be much flavour. The Belgians ales I drank recently must have had good yeasts to start with because they were all flavourful; but then got cut off before too much sugar got produced. Brulo's lager yeast seems below average and didn't produce enough flavour or aroma or bubbles before it got cut off. A corollary to my theory is that No-Lo lagers are harder to make, possibly for the yeast limitations.

Consequently, Highway to Hell is below the average of the 28 No-Los that I've drunk and I compare Highway to them.

However, I do give good Overall Hugs to Brulo because they are earnestly developing this No-Lo niche and are thoughtful about how they present themselves. They just need to figure out this lager yeast thing.