US HOPPED BLACK BARLEY WINE
So it's back to the future with this #Mashtag. Back in 2015 the pick of the polls was this 10% Black Barley Wine, brewed with five different American hops, vanilla and toasted oak chips. Delivering a rich and resonant beer, with layers of complexity. The deep roasty chocolate base from the malt is intertwined with vanilla, before giving way to resinous pine and a slightly herbal edge from the high-alpha hops. The finish is long, warming and heavy with the weight of beery egalitarianism.
#Mashtag - democracy in liquid form.
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
Cara, Carafa, Munich, Pale, 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.
Cascade, Centennial, Hallertauer Taurus, Simcoe
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, vanilla.