So here's a little something for the geeks.- Our new Hop Devil is massively hopped, and here's how we do it: after boiling the wort with a gentle amount of hops to keep the bitterness at level we fill the whirlpool with hops. Then we move the wort to the whirlpool and let it soak. Then we move the wort back to the kettle and fill the whirlpool with hops once again. Then we move the wort back to the whirlpool once again and let it soak. Then we move the wort to the tank and ferment it. After fermentation we fill hops into another tank and move the beer into that tank to dry hop the h... out of it. This is how we make Hop Devil- oh and by the way: the little sediment you'll find a the bottom of the bottle IS little pieces of hops! There's simply too much hopping going on to remove it all before filling! Enjoy!
P.S. The next time you ask yourself: "Why does craft beer have to be more expensive then industrial beer?" - read the above one more time!
Men hvordan smager den så? Ikke så megen duft. Rimelig humlet monster med megen blomster smag, sprittede anelser af tørret frugt, masser af harpiks og en samlet meget tør oplevelse. Bitterheden er behagelig og bryggen er en ipa elskers vådeste drøm gået i opfyldelse. Seks skumfiduser.
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| Min medsmager brød sig ikke om humleresterne i flasken |
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