First brewed in 1927, Newcastle Brown Ale is a unique and stylish premium ale with a distinctive deep red colour and a rich, creamy head.
Extra pale base malts are used to keep it crisp and give the hops a great platform to dance on. Masses of late hop additions throughout the last 20 minutes of the boil and a huge dose of dry hops make this a brilliantly easy ipa. Their every day, all day, easy drinking, go to IPA. This started life as a home-brew. They wanted to create a light, crisp, punchy, go to beer! A beer that you know you can pick up and appreciate or simply get it down ya neck.
Mozart Black shows notes of dark chocolate, vanilla, and caramel, as well as smoky and tartly notes of cocoa. Bitter sweet, long-lasting finish. The used cocoa is a special blend of the types Forastero (West Africa) and Trinitario (Caribbean). The vanilla used is real Bourbon vanilla from Madagascar. Mozart Black contains cocoa macerate, vanilla macerate, and sugar cane distillate. The cocoa and Bourbon vanilla are macerated for 30 days in sugar cane distillate. A certain part of the cocoa macerate is kept in oak barrels for two years to round of the taste. With chocolate spirits it is essential to macerate instead of conching as it takes a long time to extract the aromas.
Dark brown-red with a compact white-yellow, stable and lacing head. Touches of caramel, mocha and chocolate aromas, with spices such as liquorice and coriander are also present. A soft mouthfeel leads to an increasing bitterness, partially from the hop, but also from the roasted malt and chocolate malt. A nice balance between bitterness, sour and sweet.