A collaboration ale with good friends, Hunter Gather Eatery & Tap house.
If we were to brew an English Ale, we darn well better get it right, right? So here is the plan: start with Burton on Trent water chemistry, known for water with very high sulfate content. It is a historic area famous for brewing dating back through the 1700’s and brewers will use this water chemistry often when re-creating most English Ales. When looking into malted barleys, Marris Otter is the standard in any UK style beer, and we absolutely love Marris Otter so we’ll grind a lot of that. Adding a hint of Biscuit Malt will provide warm bread/biscuit flavour and aroma. And we’ll be sure to add the quintessential English hop variety, East Kent Golding. It’s widely accepted as the most sought after English hop for its unique floral, herbal, and spice characteristics. Ferment on an English Ale yeast, which will help leave a fuller body than say our west-coast styled brethren Forecast Pale. Leave the beer at 5.0% alc./vol. and 30 ibus. And there you have a classic English Pale Ale, some might even say an English Bitter.
Currently available in draught with growler fills to go.