IPA
The beautiful bitterness characteristic of classic IPAs is followed by an explosion of citrus fruits and exotic fruits. Pink grapefruit expresses itself fully, crowned by a dense and creamy foam all reflected again in its texture and profound colour. A thirst-quenching beer of intense character.
Close
IPA
Colour
Bitterness
Hoppy
MALTY
ABV
The volume percentage of alcohol in the beer, produced by the yeast during fermentation. Alcohol by Volume.
5.9%
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.
13.5
IBU
International Bitterness Units. The amount of bitterness in the beer, provided by the hops during the boiling of the wort.
50
EBC
MISSING DATA
13.9
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.
India Pale Ale
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.
Pale Ale, Vienna, Caramel.
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.
Centennial, Simcoe, Cascade, Bravo.
