The name: Into the Wild
The campaign: Protect Nottinghamshire’s Ancient woodlands
The recipe: A witbier brewed with responsibly sourced ingredients including orange peel and subtle spices
The vessel: Cask, keg and can
Into the Wild, our collab beer with the Nottinghamshire Wildlife Trust, launches on our shop and at the Canalhouse on Wednesday 16th March. Our developmental brewer Matt shares his notes on the beer below.
To celebrate the 20th year anniversary of working with our friends at the Nottinghamshire Wildlife Trust, we decided to brew a lovely and refreshing Belgian style witbier together. It’s a great style with loads of flavour and for this reason it’s really accessible. Another plus is it works well in different packaging formats (we were keen to have the beer available in cask, keg and can), and it’s naturally vegan friendly.
We use of a large amount of wheat in the grist to give the beer its hazy, pale straw appearance. The wheat also provides sweet cereal notes and a refreshing tartness.
To ferment the beer we used Belgian Abbey Ale yeast, which provides loads of interesting character. We let the yeast ferment pretty warm to encourage more banana like aromas, typical of wheat beers, to come through.
As with many Belgian witbiers, we have infused this beer on the hot side with orange peel and coriander, to enhance the citrus and spiciness.
Wherever possible we have used UK sourced ingredients, and all the ingredients have been sourced sustainable. Using UK WGV hops, malted barley and wheat in this brew.
Ex Pale Ale, Malted Wheat
WGV (leaf)
Abbaye Belgian Ale yeast
Allergens: Malted barley, wheat, oats
Like what you read?
