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PALE ALE - AMARILLO
5.5% ABV

To kick off our adventures in single hopped beers we present Amarillo, a wonderfully complex hop with fruit and floral notes, warm citrus, delicate pine and creamy caramel. 

 

BATCH 1

500 ML BOTTLES  ・  BOTTLED ON: 06/03/13  ・ BEST BEFORE: 05/09/13  ・  BATCH: 1  
ORIGINAL GRAVITY: 1051  ・  FINAL GRAVITY: 1009  ・  IBU: 35

BATCH 2

500 ML BOTTLES  ・  BOTTLED ON: 06/03/13  ・ BEST BEFORE: 05/09/13  ・  BATCH: 1   
ORIGINAL GRAVITY: 1054  ・  FINAL GRAVITY: 1011  ・  IBU: 35

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The malt bill for our single hop beers is kept very simple, to let the hops do the singing.  This beer is made almost entirely from a traditional British Pale malt called Maris Otter, regarded around the world as one of the best beer making malts ever produced, with a little bit of caramalt for sweetness and body, and some torrified wheat for head retention. 

Our Malt comes from Warminster Maltings, a traditional Victorian floor malt house just down the road in Wiltshire. They produce the finest malts available and are a thoroughly nice bunch. 

 

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Oh Amarillo! 

This year's Amarillo crop has really blown us away. We opened a pack for an Amber Ale we were making, took a big sniff and fell head over heels. We decided there and then to make a single hopped beer from it. 

Single hop beer refers to just using one type of hop throughout the process. We usually like to blend our hops, using some for bitterness, some for flavour and some for aroma. In our first beer of 2013 for example, a 7.4% IPA, we used 13 hop varieties.  

So, this beer just uses Amarillo all the way through. Despite the lack of blend, there is a lovely complexity to this hop that shines on it's own. It has gentle floral notes, warm citrus flavours of orange and sweet grapefruit, hints of pine and then lusciously soft and creamy vanilla. It's our favourite hop of the year so far. 


YEAST

Fermented with Safale S-05 yeast


BOTTLE CONDITIONED

This beer is bottle conditioned. This means that instead of filtering all the  yeast out of the beer and injecting CO2 to make it fizz, we keep the yeast in and let the beer go through a secondary fermentation in the bottle. It's the same process Champagne  makers use. It creates it’s own natural carbon dioxide resulting in a light fizz that we think is a more refined texture and mouthfeel. The beer is alive. It is unfiltered, un-fined and unpasteurized. 

The process does leave some yeast sediment in the bottom, so pour in one smooth motion if you want to leave it in the bottle.


BREWED

Batch 1: At Ashley Down Brewery, Bristol. Many thanks to Vince Crocker at Ashley Down who has been an inspiration and support over the last few months.

Batch 2: At Cheddar Ales, Winchester Farm, Draycott Road, Cheddar, BS27 3RP.  Many thanks to Jem, Richard and Xav for their help, commitment and making the brew and bottling days so much fun. 


STORAGE

Store upright in a cool dark place. The freshness of the hops is the key to this beer so drink it fresh and do not age. 


CLOUDY?

We use the finest ingredients possible and avoid any unnecessary chemicals or processing aids. We do not pasteurize, filter or clear our beers with synthesised chemicals. The result is that they don’t always have perfect clarity, but we feel this is a sacrifice worth making for keeping anything unnatural out of our beer. 

This beer is vegan friendly.