Squalor

The last of our quarterly lager releases, we simply had to do a Schwarzbier aka Black Lager. We began with building up the malt base – additions of Amber and Munich malt give a strong biscuity base alongside an addition of dehusked carafa roast malt which brings lots of colour without too much astringency. Together this gives a malty base with notes of cold brew coffee and bittersweet chocolate without being too ‘dark’. A Hop combo of Perle and Phoenix brings traditional lager hop characteristics to the beer but less grassy and more spice and tobacco. Cold fermented over 2 weeks at 11C to produce delicate lager yeast notes before step cooling down to -1C for 2 weeks to crisp up and become clean, easy drinking.