Loading
  • Free Delivery on ALL orders over £70
Share

The Blend 2018

Barrel-Aged Sour + Blending + Time

The epitome of our sour beer blending program, taking the very best barrels from our library and blending beer aged between 1 and 3 years in the barrel for a truly Gueuze-inspired beer.

Available in 750ml Bottle / 20l Keg

  • 750 ML
  • 4.9% ABV
  • 3.6 IBU
  • 10 PLATO
  • The Blend 2018
  • The Blend 2018
Item(-s) added to bag. Click here to view bag.
Please select a size to proceed
Please select a quantity to proceed
Total:£0.00

Free Delivery on ALL orders over £70

About

The epitome of our sour beer blending program, taking the very best barrels from our library and blending beer aged between 1 and 3 years in the barrel for a truly Gueuze-inspired beer.

Ingredients

Malt

Golden Promise, Malted Wheat

Hops

None

Yeast

Mixed Culture, Brettanomyces

Allergens

Malted Barley (gluten), Wheat (gluten)

Experience

Appearance

Burnished Gold

Aroma

Stone fruit acidity, funky, dry hay

Flavour

Bright acidity, apricots, peaches, intense funk

Finish

Dry oak and lip smakingly tart

Cellaring

Drink Fresh or Age

Unique Aspect

This summer blend is very light and spritzy with bundles of juicy fruit character from the old fruited barrels and funky yeast strains. This beatifully balances the sour punch occuring from both fermentation and maturation developing in barrel.

The beauty of this years blend comes from 3 barrels that amalgamate together to bring a unique brilliance to The Blend 2018.
Barrel 293: named ‘The Fruit Mongler’, is a single barrel blend of last years blend 17, with a touch of aged Wild Goose Chase and the lees of a barrel of Redwood.
Barrel 319: a white wine barrel aptly named ‘Finger Crusher’ that held a year old Sourdough that has aged to perfection.
Barrel 453: A Bordeux red wine barrel first used to age a Modus blend for Beyond Modus 3.

food_pairing

Food Pairings

Intense carbonation and acidity from wild fermentation make the Blend the perfect cutting beer - pair with rich fats to strip them away. Cured meats like Jamon Iberico will reduce to the sweet nutty character while playing up the stone fruits in the beer.
Also Blue cheese, such as Colston Basset Stilton, find affinity with the funkiness of the barrel and brettanomyces character while creaminess is scrubbed off the palate.

You might also like