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MrHonken77
2015-05-24Divko
2012-12-04Anton-Plankton
2012-10-23Aloof
2012-09-15pbodenhem
2012-09-08
India Pale Ales are commonly associated with Burton-on-Trent as the town became the brewing capital of the world on the back of these pale beers because of the gypsum-rich local water.
In fact the style originated in London, and between 1780 and 1820 the East London firm of Hodgson had a jealously guarded monopoly of supply to the growing India market. These beers were characterised by pale malts, long maturation, massive hopping levels and high alcoholic strength. The latter were necessary to ensure the beer survived the long months at sea if it was not to be tipped straight into the harbour at Calcutta - a fate not unknown.
Meantime are proud to authentically resurrect this great style, making us the only British brewery to brew a true IPA.
Jam packed with English Fuggles and Goldings, the beer is brewed with as many hops as we can physically get into the copper. We then fill the lauter tun with hops for a further infusion and then we dry hop with the beer with even more hops using our own unique circulation process to ensure maximum contact between the hops and the body of the beer. All this gives us a final hopping rate of well over 2lbs of hops per barrel.
Foto: Magnus Bark - Ofiltrerat.se
In fact the style originated in London, and between 1780 and 1820 the East London firm of Hodgson had a jealously guarded monopoly of supply to the growing India market. These beers were characterised by pale malts, long maturation, massive hopping levels and high alcoholic strength. The latter were necessary to ensure the beer survived the long months at sea if it was not to be tipped straight into the harbour at Calcutta - a fate not unknown.
Meantime are proud to authentically resurrect this great style, making us the only British brewery to brew a true IPA.
Jam packed with English Fuggles and Goldings, the beer is brewed with as many hops as we can physically get into the copper. We then fill the lauter tun with hops for a further infusion and then we dry hop with the beer with even more hops using our own unique circulation process to ensure maximum contact between the hops and the body of the beer. All this gives us a final hopping rate of well over 2lbs of hops per barrel.
Foto: Magnus Bark - Ofiltrerat.se
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