Yeast Driven Mixed Pack

$88.89 $80.00

A careful selection of 6 different beers (2 bottles of each), focussing on the characteristics imparted by certain yeasts & methods of fermentation. Looking at funky, earthy, fruity & sour notes in varying degrees. (Pictured beers just an example) Styles showcased include: Saison – Belgian-style farmhouse ale, light & dry with funky citrus. Brett Ale – Wild yeast strain known for it’s barnyard notes. Gose/Berliner Weisse – Obscure German-style sour wheat beers. Gose is brewed with salt & sometimes coriander seed. Usually fermented with lactic bacteria. Gueuze – Belgian-style lambic that is spontaneously fermented & oak aged. Often a blend of 1, 2 & 3 year old to balance young sour with older oak influence. Flanders Red Ale – Belgian-style red ale aged in oak vats & batch blended. Often 1, 2 & 3 year old blends. Sweet & Sour & oaky to taste. Belgian Strong Dark Ale – Rich dark ale with notes of raisin & clove yeast character. The dark colour & sweet flavour comes from the use of candy sugar, not roasted malt.

Description

A careful selection of 6 different beers (2 bottles of each), focussing on the characteristics imparted by certain yeasts & methods of fermentation. Looking at funky, earthy, fruity & sour notes in varying degrees. (Pictured beers just an example) Styles showcased include: Saison – Belgian-style farmhouse ale, light & dry with funky citrus. Brett Ale – Wild yeast strain known for it’s barnyard notes. Gose/Berliner Weisse – Obscure German-style sour wheat beers. Gose is brewed with salt & sometimes coriander seed. Usually fermented with lactic bacteria. Gueuze – Belgian-style lambic that is spontaneously fermented & oak aged. Often a blend of 1, 2 & 3 year old to balance young sour with older oak influence. Flanders Red Ale – Belgian-style red ale aged in oak vats & batch blended. Often 1, 2 & 3 year old blends. Sweet & Sour & oaky to taste. Belgian Strong Dark Ale – Rich dark ale with notes of raisin & clove yeast character. The dark colour & sweet flavour comes from the use of candy sugar, not roasted malt.