Alc Vol. 9.0%
SOUR PASTRY STOUT
A liquid Bakewell tart that unfolds with flavour. Cherry jam and almond rise with hints of mocha. The sweet aroma gives way to tart flavour and a dry body. Roast cocoa layers over frangipane and a pastry like biscuit base. The sour finish leaves you desperate to fake it again.
The Brew Sheet
Alcohol by Volume (a measure of booziness created by the yeast)
Sour Pastry Stout
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
Brown, Carafa, Chocolate, Extra Pale, Munich, Oats, Roasted Barley, Wheat, Extra Dark Crystal
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, hops, yeast, almond, cherry.