White Bay Brewery has announced two new additions to its core range, with White Bay XPA and White Bay Super Dry Japanese Lager marking a strategic expansion into growing market segments.
The White Bay XPA (4.5 per cent ABV) is described as bright and tropical, with citrus and stone fruit notes balanced by a smooth, easy-drinking body. The White Bay Super Dry (4.5 per cent ABV) brings a Japanese-style lager to the line-up, brewed to deliver a light, crisp profile with subtle malt character, soft bitterness and a dry finish.
White Bay said the new additions deliver on changing consumer preferences, with demand growing for beers that balance flavour and sessionability.
Jacqui Goral, Marketing Manager for Social Drinks, said: “The way people drink is changing – they want beers that are full of flavour but at a sessionable ABV.
“These two additions reflect exactly that – vibrant flavour in the XPA and the crisp and refreshing Super Dry.”
Both beers have been tested and certified as Gluten Reduced, with less than 10ppm gluten content, and are packaged in updated designs aimed at contemporary drinkers.
The brewery said the release forms part of its long-term strategy to offer flavour-driven, approachable beers that resonate with a broad audience while maintaining its focus on quality. Both the XPA and Super Dry are now available across venues, bottle shops and online.