Products

Theory has it that fermenting at cool temperatures with an ale yeast causes a stress-reaction leading to a clean flavor coupled with a rich and full mouthfeel. As a test, we fermented our Slow-Fermented Brown Ale normally and also at a lower temperature just above the yeast’s tolerance. The results were remarkable. A testament to the importance of yeast to a beer’s flavor, the slow-fermented version has a gentle creaminess that balances perfectly with the soft caramel overtones of the brown ale recipe, ending in a crazy smooth finish. It is a difficult and touchy beer to make, but we are hooked on the results!