BLANCHE
Inspired by the great beers of Bavaria our Blanche will seduce you with sweet aromas of cloves, tropical fruit and hay. Delicate and fruity it quenches your thirst with elegance.
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BLANCHE
Colour
Bitterness
Hoppy
MALTY
ABV
The volume percentage of alcohol in the beer, produced by the yeast during fermentation. Alcohol by Volume.
53%
OG
This is the measure of fermentable and unfermentable extract in the wort, before fermentation starts. Most of this extract (sugars) will be converted into alcohol and carbon dioxide (CO2), by the yeast. A "regular" beer of 12 °Plato will have around 5.0-5.3 percent ABV, when fermentation is completed. In the UK and US, "SG (Specific Gravity)" is commonly used (OG is the Original Gravity). To convert from °Plato to SG, roughly, take °P x 4 and add 1000.
12.2
IBU
International Bitterness Units. The amount of bitterness in the beer, provided by the hops during the boiling of the wort.
13
EBC
The color of the beer is measured in EBCs. EBC stands for European Brewery Convention. One EBC corresponds to 1 ml of iodine in 100 ml of water.
6.6
STYLE
You can always invent your own style, but it's common to brew true to a style that already exists. Most beer styles are old, traditional types of beer, and when brewing a beer in a certain style, we stay within the ranges of that style, when it comes to ingredients, colour, bitterness, alcohol content, carbonation level and so on.
Munich Weissbier
MALTS
Most beers are brewed with a base malt, made from barley. To add complexity, specialty malts or unmalted grains are often added. This can be caramelized malt, dark roasted malt, wheat malt, flaked maize and a lot of other grains and malts with different colours and flavours, to give the beer the right body and flavour profile for the style.
Wheat, Pilsen.
HOPS
There are a lot of hop varieties to choose from; some gives a high bitterness in the beer while others provide aroma and flavour. We choose the hops best suitable for the style.
Mandarina Bavaria
