bauhauswerk

Dear Coilers, after some time we are back to basics. In Coil’s taproom an expression from Burton will be tasted.

When one hears ALE one thinks about beer. But it wasn’t that way in the past. Ale is very old word, used since the 12th century. It was first referred to any alcoholic beverage brewed from malt, and than over time it referred to beer brewed without hops, then to any strong beer, and then to beer brewed with malt that had not been roasted.

Today Ale is a beer brewed in top fermentation where yeast rises to the surface when fermentation is completed. Fermentation of Ale is fast and in higher, warm temperature...

To put it simple:

ALE: “any beer other than lager, stout, or porter”

In terms of fermentation, Ale yeasts are routinely fermented from 13-21C / 55–70F. The optimal fermenting temperatures of yeast vary considerably.

Some Ale yeasts for example, do not perform well below 18C / 65F. The Chico strain is notorious for this, as well as certain Belgian and wheat beer strains. Common symptoms of fermenting too cold are stuck fermentations, poor attenuation (high finishing gravities) and off-flavors – especially diacetyl which gives buttery taste.

At temperatures above 24C / 75F the yeast can produce significant amounts of esters and other secondary flavour and aroma products (which are produced in all types of fermentation anyway), and the result is often a beer with slightly “fruity” compounds resembling those found in fruits, such as apple, pear, pineapple, banana, plum, cherry, or prune.

PALE ALE is probably the first beer style to start entering the world of craft beers. Those are brews of moderate hoppiness (both in hoppy bitterness and flavour) with balancing malt flavours. Not all Pale Ales are pale in colour as it varies from very pale to light amber.

Pale Ale just has to be well balanced and the enjoyment is guaranteed.

ENGLISH PALE ALE showcase both the flavors and bitterness of hops (the hard water of Burton-Upon-Trent, where this beer style was born, helped bring out a slightly hoppier profile), but especially in the English variety, that’s usually tempered by maltiness. You can generally expect a range of faintly caramelly and bready malt notes against the characteristically earthy, floral, herbal, or resiny notes of English hops.

MARSTON’S BREWERY started brewing in Burton-Upon-Trent in 1834. Then in 1898 they moved down the road to the Albion brewery and stayed there ever since.

They came to Burton for the water and for the rocks the town was built on. The water trickles down through a thick layer of gypsum before they bring it back up through the brewery’s well. That gives their beers the depth of flavour, character and crisp refreshing bitterness that you won’t find anywhere else in the world.

MARSTON’S EPA

EPA stands for English Pale Ale. And the stilt Walker is actually an original hop picker. In this case Cascade and Asturias hops. They give it the subtle citrus flavours and delicate bitter aftertaste. An easy-drinking, refreshing, light, blonde ale. Appeals to ale and lager drinkers. And the occasional stilt walker.

STYLE: ENGLISH PALE ALE

ALC VOL: 3,6%

BITTERNESS: (n/a) IBU (40+)

It pours golden in colour with small white head which doesn’t stay long. The colour is much lighter than usual in English Pale Ales. Leaves a lacing collar in the begining but disappears completely to the bottom.

In nose some malts, hops and hints of fruit. Smells light and watery. No off notes. Fresh.

The first sip is crisp, bitter, fresh, light. Slightly fruity but very soon the bitterness takes over and stays. Green flavours of hops are much stronger than grainy and malty ones. Slightly lemonish, just hints of it. Very dry. I’d like it to be at least a bit more sweet.

Fresh in the exhale, very light, no alcohol at all.

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