WHEAT BEER NO.2
500ml 5.2% ABV
More yeast esters for more of that classic taste and cloudiness vs the Original.
Once I have fully dialed in the new yeast strain the ABV will be reduced to 4.9% in future brews. The initial Wheat Beer No.2 will be a special one.
Hefe Weissbier style, a German beer classic (Hefeweizen) with an English touch. This genuine unfiltered Real Ale Craft Beer is a “must try” for people unfamiliar with the style.
HOW TO POUR A WHEAT BEER
1. Pour as normal but leave a few
centimetres of beer in the bottle.
2. Gently swirl the bottle to stir up the
sediment and add to glass.
500ml 4.2% ABV.
A style of pale ale, well-hopped and quenching beer. Juicy malt and biscuity character underscored by a fruity citrusy aroma with hints of mango.
AMERICAN PALE ALE (APA)
500ml 4.4% ABV.
Thin bodied clean hoppy session ale with a bitter finish. Hints of citrus and tropical fruits from a blend of four hops.
500ml 4.8% ABV.
A rich, roasted, complex beer balanced with heaps of fuggles. Deliciously smooth and creamy blend of chocolate, crystal & brown malts.
500ml 3.9% ABV.
Fruity and spicy aroma. Deep copper colour from crystal malt. Roasted, malty bitter finish.
All of our beers are genuine Craft Beers Brewed, Bottled and Labelled by Hand. Every bottle taking 1 month to make.
Made in the traditional way and bottle conditioned (naturally carbonated by beer yeast in the bottle). In the case of our delicious cloudy Wheat Beer the small amount of yeast sediment in each bottle should be gently swirled up in the last cm of remaining beer in the bottle (do not pour all the beer out! Save 1 cm for swirling!) and added to the rest of the pint. In the case of our delicious Ales carefully pour the beer so the yeast sediment stays in the bottle (nutritious to consume but the flavour profile would deviate from optimal for Ale’s, whereas for Wheat Beers adding the yeast actually delivers the optimal flavour profile.)
Pictures for illustration only actual ABV is in description above.