Beer Brewing Water
I'd like to provide a little background on me and the process of
brewing Finch. Before moving to Edinburgh in September, 2010, I worked
as a brewer in Colorado for 4 years. I left Durango Brewing Company, in
Durango, Colorado to come study at Heriot-Watt.
Our team decided early on that we had a great opportunity to brew a beer that we wanted to drink and that the growing population of beer-lovers in Edinburgh would appreciate. We drew up a list of beers we thought walked the line perfectly between balance and loads of flavour. That list inlcuded beers like Odell IPA, Victory Hop Devil, Sierra Nevada Torpedo and New Belgium Ranger IPA. The local market is well-stocked with tasy IPA's so we decided to brew a beer within the style of 'Imperial Red Ale'. Since 3 of the 4 group member are from North America, I suppose it was inevitable that the beer would be relatively high in alcohol (6.5 % abv) and hoppy. Ethanol is one of the most important flavour compounds in beer. The beer has strong malt and hop character and the alcohol helps keep it all in balance.
We used all UK malts. The Maris Otter base malt was from Muntons Malt and the Crystal and Caramalt came from Simpson's Malting. Charles Faram & Co provided the Amarillo hops which gives Finch its unique American quality. This varietal was developed in Washington state and has gained in popularity within the American craft brewing industry. Everyone gets different flavours and aromas from the ingredients in beer, especially hops, so I think you should smell it for yourself! To me, the hop aroma is slightly grassy complemented with citrus.
Our team decided early on that we had a great opportunity to brew a beer that we wanted to drink and that the growing population of beer-lovers in Edinburgh would appreciate. We drew up a list of beers we thought walked the line perfectly between balance and loads of flavour. That list inlcuded beers like Odell IPA, Victory Hop Devil, Sierra Nevada Torpedo and New Belgium Ranger IPA. The local market is well-stocked with tasy IPA's so we decided to brew a beer within the style of 'Imperial Red Ale'. Since 3 of the 4 group member are from North America, I suppose it was inevitable that the beer would be relatively high in alcohol (6.5 % abv) and hoppy. Ethanol is one of the most important flavour compounds in beer. The beer has strong malt and hop character and the alcohol helps keep it all in balance.
We used all UK malts. The Maris Otter base malt was from Muntons Malt and the Crystal and Caramalt came from Simpson's Malting. Charles Faram & Co provided the Amarillo hops which gives Finch its unique American quality. This varietal was developed in Washington state and has gained in popularity within the American craft brewing industry. Everyone gets different flavours and aromas from the ingredients in beer, especially hops, so I think you should smell it for yourself! To me, the hop aroma is slightly grassy complemented with citrus.
Beer Brewing Water
Beer Brewing Water
Beer Brewing Water
Beer Brewing Water
Beer Brewing Water
Beer Brewing Water
Beer Brewing Water
Beer Brewing Water
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