SCOTTISH SOUR ALE FERMENTED WITH REDCURRANTS AND LEMON VERBENA AGED IN FOEDER
Built on redcurrants and lemon verbena, this bright, citrussy and vinuous sour is ruddy red to the eye, and tart to the taste. Upfront juicy and acidic flavours with citrus herbal notes in close pursuit. Delivered with a delicate effervescence and a dry tannic finish. Bedrock Red - Tart foundations.
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, Spelt
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, red currants, malted barley, wheat, oats, yeast, lemon verbena, hops.