Brewing with our Hop Back – we think the results are brilliant
A hoppy flavour and lots of aroma are the characteristics of the latest beer in Wincle’s all English, single hop series.
To impart these delicate qualities we’ve employed the use of a hop back. This traditional technique requires an additional vessel –the hop back – to be deployed between the copper and fermenting vessel.
The hop back comes into its own as the wort is transferred and cools on its way to the fermenter. The use of a hop back is to impart delicate hop oils and aromas that would otherwise be boiled off in the copper. Essentially the hop back is designed to maximise contact between the hops and wort. The enables the transfer of hop oils while little bitterness is added because the wort is not actually boiling.
The hop variety we’ve used are Whitbread Goldings to brew a 4.5% alc. rye beer.
With a spicy, herbal and earthy flavour we think the results are ‘absolutely brilliant’. And hope you will agree.
In cask, the brew is in the pubs now and we’ll be stocking up with bottles at the brewery and our usual outlets this week.