Inspiration
We wanted to brew a kettle soured rye stout to bring together the soft fruity notes that you can get from kettle souring and rye malt with some big roasty goodness from roasted malts. But we wanted to brew it the “By The Horns” way of naturally enabling lactic acid bacteria to produce lactic acid in the kettle (a method of souring we have done in the past that makes the resulting beer very unique to that method, and a process we created in-house).
Once this beer hit the fermentation vessel and began fermenting we knew we were onto something special, light tartness was pulsing through the beer with soft rounded biscuity roasty notes, clocking in at a giant 11% abv.
Then our Lightbulb moment came, and what better way to use this awesome base beer than to blend it to make 3 beers from it, so this is the first beer Deep Squeeze: a combination of this Soured Rye Stout blended 50:50 with our Squeezer a Juicy Pale Ale.
Expect
Juiciness comes through in many ways in this beer, juiciness from the tropical fruity hops used in the blended Juicy Pale Ale but also from the kettle soured stout and Rye malt being used in the mash. You still get that underlying warming stout sensation too, but when all pumped together in one mouthful you get fruity goodness hitting you from all angles.
Malt
British Pale Malted Barley, Wheat, Torrefied Wheat, Rye, Rolled Oats, Flaked Torrefied Oats, Flaked Torrefied Barley, Roasted Barley, Chocolate malt, & Amber malt.
Hops
Admiral, Citra, Cascade, Mosaic & Columbus.
Available in 440ml cans & 30L kegs from 12th March 2020.
