SCOTTISH SOUR ALE FERMENTED WITH PLUMS AND VANILLA AGED IN FOEDER
Detonator primed, plum meets wood for an immersive lesson in fermentation. Plum and vanilla combine and amplify. Tart and tannic plum character with shockwaves of baked plum pie, plum jam, spiced poached plum and plums straight from the orchard vying for dominance. All perfectly underpinned with vanilla balancing out the big juicy notes.
Aplomb Bomb - Incendiary flavour.
The Brew Sheet
Alcohol by Volume (a measure of booziness created by the yeast)
International Bitterness Unit (the bitterness of a beer from the hops)
Original Gravity (abbreviated OG) is a measure of the fermentable and unfermentable substances in a beer wort before fermentation. Those substances are often the sugars that will be converted to alcohol during the fermentation process.
Beer styles are the categorisation of beer into easily distinguishable types. When doing this we look at history, colour, carbonation, bitterness, ingredients, mouthfeel… the list goes on
Oats, Pilsner, Wheat
We'd typically use a lightly kilned Base Malt in a beer recipe, then add Speciality malts (sometimes darker, more complex, different flavours) in small quantities to change the overall taste and colour of the beer.
Hallertau Blanc, Hallertauer Mittelfrüh, Magnum
Hops are used in loads of ways, and they can give different characteristics to beer such as Aroma and Bitterness– this is why they rock!
water, plum, malted barley, wheat, oats, spelt, yeast, hops, vanilla.