New beers of the week: 10th March

Hop Shop Aberdeen Craft Newsletter 10th March
Hop Shop Aberdeen Craft Newsletter 10th March
Posted 10th March 2020 by Chris (Issue: 172)
 
71 Brewing vs Brewfist: Bacca Peh Sour (440ml)
Milan meets Dundee. Brewed in collaboration with the masters of Italian Ales, Brewfist, this sumptuous berry sour combines lashings of real blackberry, blueberry and raspberry to create a fruit pie taste sensation.
 
The Kernel: Pale Ale Citra Azacca Mandarina Bavaria (500ml)
Pale Ale Citra Azacca Mandarina Bavaria.
 
Stewart Brewing vs Kinnegar: Big Blue Stout (440ml)
Big Blue was created in collaboration with our friends at Kinnegar Brewing from Donegal. The beer is a full bodied stout with lots of oats to help create a smooth luxurious mouthfeel. Blueberry juice and cardamom seeds have been added for a rich fruity flavour with a warming spice kick which compliments the rich chocolate notes from the malt.
 
Cloudwater: Deliverable Insights Session New England Pale Ale (440ml)
We feel privileged to be able to select our own hops at source in New Zealand. Often more subtle and nuanced than their North American relatives, these varietals cover an impressively wide spectrum of flavours, each with its own highly-unique character. Waimea takes the spotlight in this single-hopped Pale Ale, providing everything from citrus and tropical fruit aromatics, to floral notes and powerful pine.
 
Tiny Rebel: Clwb Tropica Non Alc IPA (330ml)
IPA rammed w/ those tropical Citra, Mosaic & Simcoe hops. Amplified by mango, passionfruit, pineapple & peach..but alcohol free!
 
S43: Back To Juice Town NEIPA (440ml)
Showcasing new season Mosaic & Azacca! This NEIPA busts of tropical fruis and citrus Aroma. Tasting notes of mango, pineapple, tangerine and Stone fruits.
 
S43: Jump Into The Fog Nelson Sauvin IPA (440ml)
Double Dry hopped New Zealand IPA, Showcasing the pioneering New Zealand Hop, Nelson Sauvin An Intense double dry hop allows the nelson Sauvin hops to shine with flavours, of Lychee, Gooseberry, white grape & grapefruit. The beer pours pale with a very full malt base for maximum hop Aroma
 
Northern Monk vs Pilot: Patrons Project 26.02 – Culinary Adventures in Edinburgh Deep Fried Mars Bar Stout (440ml)
We start north of the border, where it has been proven that there are few delicacies which aren’t improved by some batter and a plunge into the deep fat fryer. Few creations are more famous than the famous deep-fried confectionery treat, so we set about the fun task of how to replicate that sticky, caramel- rich flavour. We also invited some fun lads from Leith to join in. Whilst best known for their social media account, Pilot Beer brew some pretty tasty beers and were straight down to assist our wacky experiments! Over a grist featuring some brown and chocolate malts, light and dark variants of crystal malt and plenty of rounding flaked oats; we added copious amounts of caramel as well as lactose milk sugar to accentuate the milk chocolate character we were seeking. We further bulked out the mouthfeel with maltodextrin. In fermentation we added chocolate and vanilla to seal the deal, to result a rich and sticky stout that transports you to a chippy off the quayside of Leith.

 
Northern Monk vs Donzoko vs Pigs Pigs Pigs Pigs Pigs Pigs Pigs: Patrons Project 19.03 – Reducer DDH Pilsner (440ml)
Using Donzoko’s house lactic culture for mash PH adjustment, we brewed with a grist of Bamberg pilsner malt backed up with Vienna for depth of malt character. We added Motueka in the whirlpool, which brings delightful lime zest notes to underlay the higher hopping levels to come. After fermentation we dry hopped twice at different temperature stages with more Motueka and introduced notes of peach and apricot from Rakau, with the signature gooseberry and Sauvignon grape character of Nelson Sauvin rising over the top.
 
Northern Monk vs Tankpetrol vs DEYA: Patrons Project 13.05 – Mortal Planes DIPA (440ml)
It’s the perfect time of year to be brewing a big US-hopped DIPA as the 2019 harvest makes its way into European distribution. DEYA were keen to work with some newer varieties whilst they were as fresh as possible, so we decided to build the beer around Idaho 7, a late-maturing variety which is ripe with tropical fruit potential. We backed this up with Azacca, a hop which got us really excited last year with its ripe watermelon aroma, and rounded this juicy hop bill off with the first of our individually selected batch of Citra. This combined 28g/l dry hop sits over a base beer loaded with flaked oats and wheat, and is fermented with a new US strain perfect for producing super clean IPAs, that has a lightly fruity ester profile to complement, rather than overpower, the diverse array of aromas created by this stellar hop bill.

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