February 2017's cask session series brew - a Polish Amber Ale at 4%.
STYLE: Amber ale is a term used for a pale ale when a small percentage of amber malt is used in the grist. Amber malt gives good body and light biscuit flavour to the beer without any over excessive caramel or toffee notes that can be derived from crystal malt. It’s a popular brewing style in North America, France and Australia.
HOPS: Bramling Cross (UK) was used for bittering which imparts good clean bitterness with hints of blackcurrant. Junga (Poland) was used for late hopping (aroma) which adds grapefruit, spicy and blackcurrant aromas and flavours. The beer has been dry hopped with Marynka (Poland) at the end of fermentation which has very floral, herby and resinous notes.
MALT: Maris Otter Pale malt, Amber malt and Munich malt.