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where hops are added after primary fermentation to enhance the hop aroma
Spontaneous fermentation beer
taking Bourbon County in a new and exciting direction
The final fruit intensity is 373 grams of cherries per liter of Ruby
creating a thick head
phase three eunoia batch 16 stout 75 cl BTW Hoog where hops are added afterFor Eunoia 16, the brewers decided to forgo any additions. About eight months before blending, we had the idea to take approximately 75% of the total barrels the brewers had reserved for the potential blend and put that portion into Lairds Apple Brandy barrels. We let the barrels rest for another seven months before the brewers tasted. We decided to reduce the amount of apple brandy barrels to about 55% of the total final blend and introduce
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