SCOTTISH SOUR ALE FERMENTED WITH BLUEBERRY AND LAVENDER AGED IN FOEDER
Dim the neon for this blue berried beast. From the darkest depths of maturation comes an amped up, juicy and tart sour with delicate lavender overtones. The berry backdrop and floral notes ebb to mouthwatering acidity. Delivering a dry mouthfeel with the tannins and lavender lingering to finish.
Electric Blue - Rewired sour.
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, blueberry, malted barley, wheat, oats, spelt, yeast, lavender, hops.