Modern Bitter


Brewed for our 2016 Brewery Open Weekend. Chris wanted to brew a Session Bitter – Dave said OK, but let’s make it a kick ass flavour-packed Bitter! We brewed 60 litres of our modern Bitter recipe (all British malts and hops) and to make things interesting we split it into 3 x 20 litre FVs. Each was fermented with a different yeast strain – American (WLP090), English (WLP007) and Belgian Trappest (WLP500). The differences in the 3 versions surprised even us – an interesting and quite amazing experiment!

IN NUMBERS


Release

27.08.2016

ABV

3.3% to 3.5%

OG

1039

FG

1011 to 1013

Let us know what you think- @wildhorsebeer

Experimental Porter


Flavour experimentation for our 2016 Brewery Open Weekend.  We took three kegs of Dark Bay Porter from one of our 10-barrel FVs for three flavour experiments.  One was oaked with heavy toast American oak chips, another with Whisky barrel oak chips and to the third, we added vanilla.  Three surprisingly different versions of Dark Bay.

IN NUMBERS


Release

27.08.2016

ABV

5.0%

OG

1051

FG

1013