Patrons Project 12.01 // Heritage IPA // Evolution of Tradition | Northern Monk
ABV: 6.4%
IBU: 40
Style: IPA - English
Actively Produced
Description: This is a beer that we have brewed as part of a new Patron's Project called the Evolution of Tradition. For the first beer in the series we have teamed up with Temple Newsam who are hosting an exhibition entitled 'Beer: A History of Brewing and Drinking at Temple Newsam House and Farm.' We took inspiration from research into 200-300 year old pale ale recipes in our approach to this IPA, including sourcing ingredients with a historical link to the period. As a base we used Chevallier Barley, which dates back to 1820 and for much of the 19th century was the most popular variety used in brewing for thanks to its depth of flavour. The hop varieties came from Charles Farams experimental program and were first grown in the early 1900's but rejected for being too ‘American’. It’s hopped at equivalent rates to strong pale ale of the time which we then fermented with our house strain yeast. The aroma is full of stone fruit and bubblegum with tonnes of orange citrus fruit on the palate. We wanted ultimately to create a modern take on an older recipe, an old New England if you will!
IBU: 40
Style: IPA - English
Actively Produced
Description: This is a beer that we have brewed as part of a new Patron's Project called the Evolution of Tradition. For the first beer in the series we have teamed up with Temple Newsam who are hosting an exhibition entitled 'Beer: A History of Brewing and Drinking at Temple Newsam House and Farm.' We took inspiration from research into 200-300 year old pale ale recipes in our approach to this IPA, including sourcing ingredients with a historical link to the period. As a base we used Chevallier Barley, which dates back to 1820 and for much of the 19th century was the most popular variety used in brewing for thanks to its depth of flavour. The hop varieties came from Charles Farams experimental program and were first grown in the early 1900's but rejected for being too ‘American’. It’s hopped at equivalent rates to strong pale ale of the time which we then fermented with our house strain yeast. The aroma is full of stone fruit and bubblegum with tonnes of orange citrus fruit on the palate. We wanted ultimately to create a modern take on an older recipe, an old New England if you will!
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