CALENDAR PROJECT

JANUARY 6.5%

COFFEE & WALNUT, DARK RUBY MILD.

 

ABOUT THE BEER:

 

The base beer for January was inspired by Sarah Hughes' Dark Ruby Mild. This beer was a highlight of the Old Ale Festival at the White Horse Parsons Green when I ran the cellar there. I've had a recipe worked out since those days and had been itching to brew it. The beer was made with a large amount of medium and dark crystal malts and is hopped generously with Goldings.

 

The Walnuts were chopped into chunks and then lightly roasted in the oven the night before the brew. They were added to the last fifteen minutes of the boil in a mesh bag.

 

After fermentation we steeped the coffee for 48 hours before chilling and packing the beer. We used "Jesus i was evil" by Dark Arts coffee as we felt the flavour profile suited the beer beautifully in trials. It added a touch of blackcurrant and vanilla that only helped to accentuate the rich and nutty mouthfeel.

 

 

FEBRUARY 3.3%

CHAMPAGNE AND ROSE PETAL BERLINERWEISSE.


ABOUT THE BEER:

We had previously made a beer with rose petals and were extremely happy with the results. They add a certain floral sweetness that we were sure would compliment a tart Berliner weisse made super dry with the addition of saison and Champagne yeast. 


We started out with a simple malt bill comprised of lager malt and both malted and flaked wheat. The beer remained un-hopped through kettle-souring with yoghurt over 48 hours. Once we were happy with the level of acidity we turned the elements on and boiled for 15 minutes with some aged leaf hops.


The Champagne yeast was added after two days of fermentation. When we reached our terminal gravity we steeped rose petals, rose hips and a touch of hibiscus.


The finished beer is pink/peach in colour and has a very light acidity considering it's pH of 3.4. I believe that the perceived sweetness of the rose petals coupled with a touch of tannin from the hibiscus confuses the palate and potentially masks the tartness. It's certainly far from a true Berliner weisse but has been a wonderful experiment and a beer we hope you enjoy as much as we do.



MARCH 6.2%

HUELL MELON DRY-HOPPED SAISON.

 

ABOUT THE BEER:

For our March beer we decided to go back to just four ingredients to produce an ale that both warms with alcohol and refreshes with the bright, grassy and floral flavours of spring.

 

We are rather fond of our Belgian pale ale 'Parasol' and have been playing with ideas for new experimental versions including dry-hop additions, spice blends and fruited fermentations. These idea discussions led us on to sampling different hop varieties and our samples of Huell Melon stood out as perfect for the spring season.

 

The hop was bred at the hop research institute in Hüll and its described as having the aroma of strawberry and honeydew melon. I was struck more by the grassy and sweet floral notes and, when first dry hopped, I felt it leaned a little more towards rhubarb than strawberry.

 

The finished beer is bright and fruity and although the saison yeast has made it super dry, the alcohol and hop oils add a mouth-filling richness that back up the punchy peppery aroma.

 

APRIL 4.4%

WHOLE LEAF CITRA CASK-DRY-HOPPED BEST BITTER.

 

ABOUT THE BEER:

April saw us host a unique ale festival. "CASK 2018". To celebrate the event we brewed a beer specifically for cask and what better style could we choose than an English Best Bitter?

 

We chose a simple, modern grain bill and used English Challenger and Goldings hops throughout the boil.

 

Once the beer had finished fementing we chilled and transferred into casks with priming sugar to allow for a secondary fermentation and natural carbonation. The beer remained unfiltered and un-fined. Each cask recieved 80 grams of whole leaf U.S Citra Hops.

 

The result is a smooth, malty bitter that is both nourishing and refreshing. The Citra adds a brightness and a lasting fruity finish.