Appareantly it’s the best beer so far that we made in collaboration, with us “going picking” and delivering the fresh hops to The Kernel Brewery on the same day, for their team transforming it into delicious beer.
Here is what Evin writes about this year’s beer:
” We’ve just put on a keg of the beer we’ve made this year with fresh Finchcock’s #7 hops. It is delicious. Best one yet, we feel. But it is a different beer underneath, which we feel is much better suited to the fresh hops (and to UK hops in general). The base beer is more complex than in previous years, which mean that the hops do not jump out as much, but we feel this works better as a beer. The base beer is something we’ve brewed this year for the first time, this being the third batch. We call it ‘Foeder Beer’. This is a mixed culture fermentation with our house mixed culture and a belgian pale ale strain. Lots of bittering hops to suppress the lacto and pedio, and prevent it getting too tart. Dry, bitter, belgian esters, fruity hops. We fermented this in our foudre (5000 litre oak vessel, ex Bordeaux red wine), hence the name. The foudre and our mixed culture will both have a lot of brett / wild yeast in them, so interesting to see how this develops – right now it is not much in evidence. The beer tastes like a Belgian Pale Ale (probably the best way to describe it). Fermentation in the foudre also seems to really help the texture, which is lovely and creamy, soft and round. The fresh hops give their green / chlorophyll / vegetation to the flavour and body of the beer, but the spice of the belgian yeasts balances this well. And this particular variety of hops has strong coconut and herbal flavours (dill?) and lemons , which come through well, but subtly enough to not unbalance the beer. The label says ‘Foeder Beer, Fresh Hop Finchcock #7, 4.8%”