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Описание

European malts underwent an arduous double decoction over straw in the wooden mash tun at Wildflower before boiling in their copper kettle with spicy, noble Saaz hops. Wort was cooled and settled in copper coolship to 70°C before final cooling to fermentation temperatures, where the beer fermented under pressure maintaining its own carbonation during extended lagering. Mash pH adjustments made with dealcoholized barrel aged sour beer from Wildflower. No water adjustment or brewing aids added at any stage, naturally carbonated.