This lightly sour beer is bright, zesty and refreshing. Aromas of grapefruit and tangerine peel and hints of lime. The first tremor of tartness hits, hold tight for a citrus blast of seismic proportions. Tectonic plates of lemon juice, tangerine, grapefruit and tart apple agitate the pie crust and biscuit backbone. Juicy tartness gives way to a snappy finish.
Quench quake - the sessionable citrus 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
Crystal, Pale, Caramalt
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, wheat, hops, yeast, grapefruit, tangerine.