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ART+24

ART+24 DDH DIPA Oat and Spelt

DDH DIPA, brewed in cooperation with a dry brewing expert, Alex Lawes, the founder and main brewer at Whiplash brewery from Ireland. We have decided on a unique grist made of
nearly 30% oat and spelt malts, which give the beer its hazy and velvety texture. The strong process of double dry hopping with such highly aromatic hop varieties as Simco, Mosaic, and Galaxy has produced exceptional juiciness and fruity hoppiness.

 

 

 

ART +24 DDH DIPA Oat and Spelt

Superstrong DDH DIPA meshed with huge amounts of oat and spelt malts. Double dry- hopped during the fermentation and ageing processes. Exceptionally aromatic as the hop varieties (Columbus, Simcoe, Mosaic, and Galaxy) have been selected by an expert in dry hopped beers, Alex Lawes, the founder and main brewer at Whiplash brewery from Ireland.

Style

Double Dry Hopped DIPA, an increasingly trendy beer style and quite an innovative take on the DIPA style where the beer is slightly sweeter with the main focus on the hopping aroma rather than bitterness. The beer is to be hazy to bring to mind fruit juices and to remind us that this is the style to drink super fresh. That’s when it’s most impressive.

Malts/extract:

High extract as for DDH DIPA – 20 plato produces full and sweet flavours. Nearly 30% of oat and spelt malts gives the beer its velvety texture, haziness, and subtle, rustic, and cereal tones.

Hops:

Hops are the trademark of Double Dry Hopped style. Together with Alex Lawes, the founder and main brewer at Whiplash brewery from Ireland, we have decided on a selection of hops.
We have added not too much of Columbus variety to produce some bitterness to this intense style. Then, we added loads of the tropical hop variety of Simcoe to the whirlpool. Next, double hopping with the use of our HopGun (our state-of-the-art equipment for cold-press extraction of ether oils). The first dry hopping occurs during the fermentation process, when hop oils biotransformation occurs thanks to active yeast strains) and the other one, traditionally during the ageing process. For the second dry hopping, we have added intensely aromatic and fruity hop varieties of Mosaic and Galaxy..

In total, we have used over 3 kilos of hops per one hectolitre of ready beer (30 grams per litre) Never before have we used more!

 

 

  • Style: Double Dry Hopped Double IPA
  • Parameters
    • Extract: 20%
    • Alcohol: 8,9% obj.
    • IBU: 40
  • Ingredients:
    • Malts: barley, oat, spelt
    • Hops:
      • Bitter: Columbus (US)
      • Aromatic: Simcoe (US)
      • Dry hopping (the first batch): Mosaic (US)
      • Dry hopping (the second batch): Mosaic (US), Galaxy (AU)
    • Yeast strain: London Ale III
  • Look: golden, quite hazy
  • Aromas: mango, orange, passionfruit, peach, tangerines, grapefruit, lychee
  • Mouthfeel:
    • smooth
    • full
    • bitter with long fruity (hoppy) finish
  • Serving temperature: 8-12⁰C
  • Glass: Sensoric, tulip, snifter
  • Foodpairing:-
    • Dishes: BBQ ribs with cranberry and mango sauce; grilled tofu with sweet and sour sauce
    • Cheeses: stilton, long maturing cheddar
    • Desserts: Ricotta cheesecake with ginger and salty caramel icing.

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