Beer

Question 1

Lift Off Lager

Answer 1

Core Beer (4.8%). Tap 1. European Pilsner Malts, which makes it a crackery and bready. But also has hops with floral notes (lavender, clover, etc).

Aimed for old world flavours and new world sensibilities.

Question 2

Five Pin

Answer 2

Hazy Pale Ale. Core beer (5.0%). Tap 2. Pilsner and oat malts, for intentional light, fluffy and softness. Bright fruity profile- flavour of peach, mango, guava, etc.

This hop (HBC 586) was fun because it was an experimental hop with wild flavour. We wanted to be using it ahead of its time, because we expect this to gain its deserved reputation soon.

Question 3

Apenglow

Answer 3

Apenglow Sea Salt and Guava Sour (5.5%). Tap 3.
Tart, fruity and refreshing.
Not bracingly sour. Sea salt to make your mouth water and actual guava!

Question 4

Peachy Keen

Answer 4

Peachy Keen Hazy IPA (6.8%). Tap 4.
First of our rotating IPA taps. Made with wheat and oat malts which helped the hops to shine.
Experimental hot HBC 1019, no official name but the hop was referred to called ‘fuzzy peach daiquiris’. The hops bag smells like fuzzy peaches!

Question 5

Terms and Conditions

Answer 5

Terms and Conditions West Coast-ish IPA. Tap 5. (6.5%). We used a CANADIAN hop for this beer. Orangy, creamy, pineyness. With west coast flair - pine, citrus, passionfruit. BUT not too bitter, leaning more to juicy and soft.

Question 6

Second Breakfast

Answer 6

Second Breakfast Smoked Rye Stout (5.4%). Tap 6. This beer is a morning campfire, with coffee or s’more in the mountains.
Rye gives it a spicy readiness, some chocolate rye for choc flavour and a smoked malt. It lingers in your mouth .

Question 7

Ale vs Lager

Answer 7

Ale (top fermenting)
Lager (bottom fermenting) –> Lower heat for longer to smooth out harsh flavours. Which is why lagers tend to have a crisper, cleaner profile than ales.

Question 8

Ester vs Phenols

Answer 8

Yeast can produce two types of flavour during fermentation esters and phenols.
Esters are fruity flavours more floral.
Phenols are clovey or peppery.

Question 9

Hops

Answer 9

affect the bitterness and hoppiness of the beer.
More time hops are in heat = more bitter, less time =less bitter.
Happiness is the intensity of the hop-derived flavour. They can be added in the brew kettle or directly in the fermentor (dry hopping).

A big characteristic of modern styles, like Hazy IPAs, are the heavy use of hops in the dryhop or whirlpool, contributing massive hoppy flavours without contributing bitterness to the beer. Old school west coast IPAs were very bitter, and very hoppy, and new school brewers are definitely taking cues from shifting consumer palates to reduce that bitterness but still keep the flavours that everyone was stoked about when the craft boom hit.