#Mashtag Day 4: The Twist
*As of 6pm today we have closed voting and are accepting submissions to be shortlisted for tomorrows Mashtag finale - deciding on the name of the beer! Leave you suggestions in the comments below, and the three top names will be shortlisted for everyone to vote on tomorrow. Happy brain storming scamps!*
The votes are in. They have been counted, double counted and many bribes have been turned down in the name of true democracy.
And #Mashtag Day 3 winner is........................ New Zealand Hops. By a mile!
New Zealand Hops 52%
English Hops 26%
American Hops 22%
Here is how MashTag Works:
Every day this week we will post a blog at 12 noon offering you 3 options for various elements of the brew. You cast your votes on twitter, on facebook or on our blog.
Monday - Beer Style - decided as Brown Ale.
Tuesday - Malt Bill & ABV - decided as American Brown Ale at 7.5% ABV
Wednesday - Hops & IBU - decided as New Zealand Hops and 95 IBU
Thursday - Special Twist
Friday - Name
Dry Hopped
Not just dry hopped. Crazy, borderline institutionally insane dry hopped. Here we will do what we do best. Fire up the hop cannon, locked and loaded with loads of awesome hops and dry hop this beer to hell, South Dakota, New Delhi and back. We would make this our most dry hopped beer ever and fire a ridiculous amount of hops into this American Brown Ale resulting in a riot of hop flavour and hop aroma on this beer. Extreme hop heads need only apply.
Hazelnuts and Oak Chips
This option would see us look to capitalize on the great malty flavours inherent in the American Brown Ale we will brew. The hazelnuts which will be added at the end of the boil and after fermentation will draw out the nuttiness of the speciality malts we are using. I have heard on the grapevine craft beer loving squirrels are already excited about this. The oak chips will be added to the beer post fermentation to infuse a toasty, encapsulating complexity made up of vanilla, marshmallows and honey.
Hefeweizen Yeast
This option would see us ditch the conventional American ale yeast normally used in the style and instead ferment it with hefeweizen yeast typically used in German wheat beers. This fermentation will infuse an assertive banana, clove and estery character into the beer and even notes of bubble-gum. Sweeter, rounder, softer with a fluffier mouth-feel. At least until the hops kick in that is. This yeast should also accentuate the spiciness of the hops. 
Remember votes close at 1800 GMT today, let us know what you want the twist to be and tomorrow we will announce the winner and give you options for the twist.
Happy voting scamps!
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