Products tagged with: ale
First introduced in 1975, Liberty Ale is brewed with a top-fermenting ale yeast, responsible for many of the subtle flavours and characteristics. Dry-hopping imparts a unique aroma to the ale. Liberty Ale is brewed strictly according to traditional brewing methods, and, like all Anchor Brewing Company products, uses only natural ingredients - water, malted barley, fresh whole hops and yeast. A special top-fermenting ale yeast is used during fermentation and is responsible for many of Liberty Ale's subtle flavours and characteristics. Carbonation is produced by an entirely natural process called bunging, which produces champagne-like bubbles. Dry-hopping (adding fresh hops to the brew during aging), imparts a unique aroma to the ale. It is a process rarely used in the USA today.
'The classic of American brewing tradition since 1896, Anchor Steam has a bronze colour with a thick creamy head. The palate is full and malty with a beautiful bitter hop aroma - a unique beer universally recognised as a world classic that traces back to the Gold Rush era. San Francisco's famous Anchor Steam, the classic of American brewing tradition since 1896, is virtually handmade, with an exceptional respect for the ancient art of brewing. The deep amber colour, thick creamy head, and rich flavour all testify to Anchor's traditional brewing methods. Anchor Steam is unique, for their brewing process has evolved over many decades and is like no other in the world. A San Francisco original since 1896 Anchor Steam derives its unusual name from the 19th century when steam seems to have been a nickname for beer brewed on the West Coast of America under primitive conditions and without ice. The brewing methods of those days are a mystery and, although there are many theories, no one can say with certainty why the word steam came to be associated with beer. For many decades Anchor alone has used this quaint name for its unique beer. In modern times, Steam has become a trademark of Anchor Brewing.
Kriek Lambic St-Louis. For at least six months, the pulp of morello cherries (kriek) matures in the gueuze-lambic. The stones produce a subtle taste of almond. Under the experienced eye of the cellar master, the young kriek is blended with the old lambic to develop its full flavour.
Dry Nevada desert! Never-ending vistas. Americana. This brew is a nod to the big IPAs of the US. A big chunk of Rye is used to give the beer a spicy, earthiness, mashed up with Cara malts to create a rich, bold mouth-feel. Zesty Southern hemisphere and american hops are used in abundance to balance the residual sweet malt character. Masses of dry hops are plied after fermentation to spike a wild blend of tropical, spicy aromas.
So its a contradiction in terms. A Black India Pale Ale?! The concept they came up with revolved around the old chewy sweets Black Jacks & Fruit Salads. They wanted to take a big, fat IPA and lace it with under- tones of slight roast and aniseed and blend with the huge tropical aromas of Pacific West coast hops. They gained the hint of roast by using Carafa malts from Germany. That give it the dark colour and a touch of roast but minimal bitterness, thus letting the hops fly and fly!
The concept was to create a juicy tropical beer. A brew you can sit on and drink all day, rammed with juicy malts and huge tropical aromas of mango and grapefruit. Massive additions of whole leaf American hops are added in ever increasing numbers at the end of the boil giving huge hop flavour. The beer is then dry hopped for days, driving the punchy aromas so you can smell it from miles away!
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.
Big flavour hits of molasses, raisins and caramel are cut with the resinous US hop Chinook. Smokey aromas fly, reminiscent of the smoke stacks of industrial London. Inspired by Londons Industrial Revolution when Smog filled the air and the Porter was the beer of the people. An original home brew recipe using 9 different malts including a good chunk of smoked Rauchmaltz from Bamberg, Germany.
This is a beer whose fragrance of fresh yeast with a light, flowery rosy touch is especially pleasant. Its flavour, noticed when tasting it, only accentuates the pleasant sensations perceived in the aroma , while revealing a light but pleasant touch of roasted malt. This top fermented Trappist beer , refermented in the bottle, is not pasteurised.
The ale for every occasion with its fruity and floral character, balanced with a crisp bitterness, Coopers Pale ale has a compelling flavour which is perfect for any occasion. Naturally fermented in the Burton-upon-Trent style, a secondary fermentation creates the trademark sediment that gives Pale its fine cloudy appearance.
The ale by which all others should be measured with its famous cloudy sediment and a full bodied ale flavour with a disctinctive balance of malt, hops and fruity characters, Cooper sparkling ale is a world-class brew. Little has changed since Thomas Cooper produced hist first batch of Coopers sparkling Ale in 1862. It's still brewed naturally using the centuries old top fermentation method and it still tastes great!