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Описание

19th-Century Stout Brewed to a recipe from the 1800s. Typical to stouts of this time period the beer was fermented with a mixed culture. Primary fermentation was carried out by Fyne Ales house yeast (a historical Edinbrugh strain) and a Brettanomyces isolate. The beer utilises the heritage malt Chevallier which was the most used barley variety at this time period. Chevallier is used alongside brown, chocolate and two different crystal malts. Hopped with UK grown goldings and fuggles. Until the 1950s almost all stouts had acidity present with 1951 Guinness containing .5% acetic acid as an example. Unfined, unfiltered. Pours a copper tinted black with a tan head. Delicate floral Goldings on the nose intertwined with light Brettanomyces funk