Sourdough
Sourdough Culture + Oak Barrel Fermentation
Beer and Bread have been showing off the magic of yeast for thousands of years, we decided to combine them using a 60 year old sourdough yeast!
Available in 330ml Bottle / 30l Keg
- 330 ML
- 3.6% ABV
- 0 IBU
- 1.8 PLATO
About
Beer and Bread have been showing off the magic of yeast for thousands of years, we decided to combine them using a 60 year old sourdough yeast!
Ingredients
Malt
Golden Promise, Wheat. Caramalt
Hops
None
Yeast
Hobbs house sourdough starter
Allergens
Malted Barley (gluten), Wheat (gluten)
Experience
Appearance
Brilliant straw
Aroma
Vinous, woody, citric
Flavours
Lemon sherbet, tannins, bright
Finish
Crisp, clean & ultra refreshing
Cellaring
Drink Fresh or Age
Unique Aspect
6 months before we even had a brewery we started talking to Tom Herbert about the Hobbs house Bakery’s 60 year old Sourdough yeast, and whether we could use it to ferment a beer. Tom was excited, we were excited! After a year of trials (each trial took a really long time to develop) we decided to loosely base the beer on a Berliner Weisse style – a historical Sour beer style from Northern Germany, but with a Wild Beer slant to it.
We have used the sourdough culture and a little brettanomyces and put the beer straight into oak barrels for its primary fermentation. It has been slowly fermenting, maturing and souring for 4 months in the barrels and will continue to evolve and develop in the bottle. Sourdough’s distinct flavour happens from both the fermentation and maturation occuring in barrels before we blend them together.
Food Pairings
Delicate dishes, particularly white fish are the winners here - imagine it as both the squeeze of lemon and the white wine you would usually reach for. Matching the intensity of the super delicate beer is the hardest part with pairing this beer. Super light goats cheese find affinity with the acidity of the whey while the goatiness provides counterpoint to the vinous barrel character.