Open House

DDH Pale with Sabro, Amarillo & orange zest.

For this collaboration with Basqueland Brewery, we wanted to make a hazy, double dry-hopped pale ale with a bit of a difference to the usual beer in this style. After some success making pale ales with Belgian yeast strains last year, we decided to use a classic Belgian Witbier yeast, originating from the Flanders region and used to produce the traditional Belgian white beers.
The yeast has a high ester and phenol profile, meaning it produces a range of organic flavour compounds as it ferments, providing extra layers of flavour to compliment the grist, hops and fruit additions. There are a huge variety of Belgian yeasts available to brewers, each providing different flavour profiles and behaving differently to manipulation by the brewer. It is these subtle differences in Belgian yeast characteristics that excite us. Finding new ways to compliment them with grist design, hop varieties and secondary additions such as fruits and spices is a great creative outlet for us.
With our Basqueland collab, we paired the citrus notes of Amarillo and Sabro hops with the pithy bitterness of orange zest and the banana, spice and clove provided by the yeast. The result, intense overripe fruit balanced with sharp tangy bitterness and a dry finish. A real favourite in the brewery, and a concept we will continue to explore. Show Less