Scottish Export - Big Ideas Series 08.1

Описание

We picked the spruce tips for this year’s brew later in the season than last year and could immediately tell they’d be a bit different. They were bigger but the aroma was less pungent as we dropped them into the buckets. The base beer was brewed to the same recipe and as before we added the tips after primary fermentation. Last year though, the spruce flavour was so prominent after just 24 hours we pulled the bag out there and then. The flavour then receded quite quickly and left a fairly subtle impression on the finished beer, more of a layer of complexity than an immediately identifiable pine aroma. This year the spruce took longer to develop and we gave it about a week before removing the bag. It never did reach the same level as last y