Cosmic Crush Quince
This sour is fermented with wild yeast strains brettanomyces and Cher Ami, our house mixed culture, and refermented with Quince adding tannic dryness and a subtle pomme fruit character with the foeder-aging tempering the acidity. Delicate quince aromatics play with the funky Brett character to make a surprisingly floral nose. Dry as a canvas with light barrel influence and subtle fruit flavour - Quince is the gentlest of the Cosmic Crush Range.
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, quince, malted barley, wheat, oats, yeast, hops.