This beer revolutionized our understanding of recipe design at Dig Brew Co. We used a very complex malt bill with additional muscovado, demerara, and lactose sugars, a blend of four yeast strains, and a 4-month conditioning program over Madagascan vanilla pods and cacao nibs. This is our debut Imperial Stout and it's one of richness and elegance. The flavour profile is one of sticky toffee pudding, raisins and vanilla.
Here we have taken Ernest and Harlequin in the whirlpool along side a dry hop of Harlequin, Olicana (T45) and CF182 (soon to be officially name Opus) before re-fermenting on foraged Arden Forest honey. Amazing to say this is only UK hops, we are using a mixture of cutting edge experimental varieties and old school hops that fell out of favour many years ago for being too ‘juicy’.
The second in a trio of beers where we start to explore different yeasts. In this beer we have used our classic IPA malt base with Citra and Simcoe to bring citrus and dank aromas that meld with the tropical stone fruit character of Cashmere and Bru-1.
Packed full of strawberries, lime and kiwi this is a very big sour hit of a drink. If you like your saliva glands getting the acidic hit of super tart sour beers this is definitely one for you.
A tangy sour packed full of fresh rhubarb purée. With gentle citrussy notes shining through from the yeast and the natural tartness of the rhubarb, the soft body and light carbonation make this the ultimate in refreshing sours. It lingers for a moment on your palate, then leaves you wanting more!