Tasting Results BrauBeviale 2016
As in previous years, we performed a tasting of Pale Ales at the BrauBeviale 2016.
The produced base beer (14°P. 6,2 Vol.-% alcohol) was identical for all beers. In the brewhouse pellets type 90 of the variety Hallertau Tradition were used. 70% were added at start of boiling. 30% 20 min. prior to knock out. The differentiation of the four Pale Ales was only achieved by the choice of variety used for dry hopping. For all beers, the quantity was identical (500g P90 / hl)...
Read the complete article here!