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Isle of Avalon

Oregon Wine Barrels + Somerset Apple Pomace

Alesong brewing specialises in brewing wild and barrel-aged beers in Oregon in the USA. They have produced multiple award-winning beers since they started in 2015 and we were incredibly honoured to have the opportunity to work with them for this collaboration...

Available in 750ml Bottle / 20l Keg

  • 750 ML
  • 5.7% ABV
  • 15 IBU
  • 23 PLATO
  • Isle of Avalon
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FREE DELIVERY on all orders over £60

About

Alesong brewing specialises in brewing wild and barrel-aged beers in Oregon in the USA. They have produced multiple award-winning beers since they started in 2015 and we were incredibly honoured to have the opportunity to work with them for this collaboration...

Ingredients

Malt

Lager, Torrified Wheat, Imperial malt, Oats

Hops

Summit, Aged hops, Fuggles

Yeast

Brettanomyces, Natural culture - apple skins, WBC spontaneous ferment (Coolship)

Other

Apple Pomace

Allergens

malted barley (gluten), wheat (gluten), oats (gluten)

Experience

Appearance

Straw

Aroma

White wine cider, american oak, straw and hay

Flavours

Bright and sharp acidity, farmhouse cider, green apple

Finish

Crisp and sparkling

Unique Aspect

Isle of Avalon was fermented in foudre on apple pomace from Burrowhill Cider Farm. The complexity and depth of the beer comes from it being matured in the King’s Estate barrels, all the way from the Pacific North West of the USA. Its cultures, barrels and expert cellaring and blending by the WBC team have created a near wine like beer with phenomenal natural wine and cider aromas.

The brisk acidity is achieved through using natural yeast and bacteria produced by the apple skins from Burrow Hill’s 2017 pressing combined with our 2017 spontaneously fermented Coolship beer. We have created an extremely unique and innovative beer using the finest local ingredients alongside beautiful oak from across the pond!

food_pairing

Food Pairings

Think of Reisling or Chardonnay pairings. Isle of Avalon cuts through rich dishes and beautifully pairs with pan seared pork loin medallions. Served with a sour beer cream, mustard sauce, and a thyme and mushroom mashed potato.

The cider-like acidity on the finish of the beer is remarkable, it works well with numerous cheeses or stands incredibly well on its own.

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