SHOP SIPA: Mosaic CANS HERE
We were really pleased with our latest two cans, NEIPA and West Coast SIPA, which were brewed at Attic Brew Co. in Birmingham. (After our head of marketing randomly bumped into the guys at Attic while on a night out in the city, we held retrospective tap takeovers and have shared many a beers. We’re now in a mutually beneficial brewing partnership where we use Attic’s kit to brew smaller runs of beers and their in-house canning set up. In exchange, Attic get a little bit of extra income to help buffer the hit of a tough 2020.)
This time we’ve dropped two new cans – SIPA: Mosaic and Vermont IPA. Read about the former here, from our own brewer Matt.
Brewer’s Tasting Notes:
The brewing liquor was treated with a 1:2 Sulfate:Chloride ratio, which softens the perception of bitterness and helps to create a fuller mouthfeel.
We used extra pale malt for the base of the grist in this beer, this gives the beer a light colour and provides a subtle, low key flavour profile.
A higher mash bed temperature of 68⁰C leaves plenty of residual sugars in the finished beer after fermentation, as it produces more unfermentable sugar. When combined with the addition of oats, this lends the beer a smooth and full mouthfeel.
Attic’s London Ale III yeast strain was used to ferment this beer, giving the beer a lot of fruity esters. It has low attenuation characteristics, which means the yeast leaves a lot of sugars unfermented relative to other yeast strains. This gives the beer a really ‘chewy’, full and lingering mouthfeel. It packs a whole lot of flavour for a low ABV, session pale.
We chose to showcase one of our favourite hops, Mosaic, as the one and only hop in this beer.
It’s a hop with a lot of depth, displaying tropical fruit, passion fruit and blueberry characteristics, as well as more aggressive pine and grapefruit notes. It brings a LOT to the table.
For SIPA: Mosaic, we’ve dry hopped at 16g per litre, with the aim of providing a really tasty amount of aroma.
The beer has an IBU level of 30, a suitably low level of bitterness, to let all the flavour from the Mosaic come through and do its thing.