Manchester Tap Takeover – Port Street Beer House 20th July

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We come to to Manchester on Thursday 20th July at 5pm in Port Street Beer House to bring our finest line of kegs

On offer we will have:

1.Acid oats on citra 4.5 abv – blended juicy session, 6% sour blend, leaving room for hops and fresh summer tart flavours

2.Citrus grisette 3.6 abv – Lemon zest infused and pink grapefruit conditioned, this summer grisette was brewed using Belgian yeast then blended with a farm sour at 20%

3.Primary brett Imperial Stout 9.5 abv – Now 18 months old, the brett is really doing its work on this imperial stout, fresh lactobacillus, brettanomyces and sacc.

4.Double barrel blend 4.8 abv – 18 month french oak brett saison, blended with pinot barrel 6 month saison, blended back with 40% farm sour. Blended to give funk aromas of a thick lambic, but to drink with summer freshness

5.New Zealand New England (‘session’) IPA 3.8 abv – Just as it says, its hoppy, juicy, made from clean borehole water. Use it to water down and hop up the tongue

6. Double IPA blend 8.1 abv –  Release of Double IPA blend – The beer had a whopping 80 kgs in dry hop of amarillo, citra, nelson and chinook and was blended back at around 5% with our neutral sour to make the large mouth-feel more palatable.

7. Phat Firkin ‘Acid Mosaic’ 4.3 abv –  Oaty Session IPA, dry hopped heavily with Mosaic and lightly blended with a sour

8. Green line – Fyne ales collaboration – Last ever keg of this wild foraged mint saision

The Celt Experience

 

 

 

 

 

 

Picture: Rare ‘Phat Firkin’ release. Racking Acid Mosaic

 

 

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