Fancy a blast on some of the finest mountain bike trails in the north of Scotland? Want some expert advice from those who know? Keen to hone your riding skills? Well it sounds like you would LOVE one of RideOut Coaching’s Trail Days. An awesome day of coaching...
We have been wanting to add a sour to our range for quite some time and now the time has come. Summit Sour is a vibrant, lip-puckering, refreshing kettle sour and we think you are going to LOVE it! We have used Scottish raspberries to give it fantastic fruity aromas...
With everything that has happened over the last year, we don’t need any excuse to try and make the things just that little bit special. There is lots of Easter excitement and we thought we would help you along with your plans with a simple beer pairing guide....
GIVE IT A REST Once primary fermentation has been completed, the beer is cooled down even further (to around 7 degrees) and left to rest. This is known as the conditioning phase. This is a crucial step in the brewing process in which all of the lovely flavours in the...
COOLING THE WORT Once the wort has been boiled it needs to be cooled down before it can be transferred to the Fermentation Vessel so that it’s at the optimum temperature for yeast to be added. Too hot and the yeast will die, too cold and it won’t be active...
Once we have all of the ingredients prepped and ready to go, the real fun can begin… MASHING IN ‘Mashing in’ is the first step in the brewing process in which we mix the malt with water in order to convert the starch in the malt into fermentable...
Recent Comments