FERMENTED BRUT IPA DRY-HOPPED WITH ARIANA
Our OverWorks cellar reveals the best of both worlds in this Brut IPA/Bretted Saison hybrid. Instead of Champagne yeast we've fermented this beer with our house culture of Brettanomyces to balance bone dry hop highlights with our signature funk. Dry-hopping with Ariana gives massive aromas of currants, vine fruit and citrus, backed up by floral brett expressions.
This is nothing less than Brut IPA redefined. Merciful Maverick - et tu Brut IPA?
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
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.
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, malted barley, oats, yeast, hops.