LIMITED EDITION
AMARCORD 24 BARREL AGED
AGED IN BARRELS FOR 24 MONTHS
24 Barrel Aged is the result of a long period of ageing in barrels. This process requires a careful assessment of the beer, which must undergo special standards of alcohol content and bitterness in order to balance the activities of the different microorganisms present in the wooden barrels and which over such a long time can offer a considerable contribution. The end product is therefore the result of a study to identify the major physical chemical parameters which allow the indigenous flora of the barrels to contribute in the most appropriate way possible to the goodness and character of the beer itself.
DISCOVER AMARCORD 24 BARREL AGED
SOUR ALE
BEER: Sour Ale
FERMENTATION: High
ALCOHOL: 10 % vol
PLATO: 20
COLOUR: Golden orange
TASTE: Acidulous, complex and fruity
SIZE: 75cl
FEATURES
- White foam, copious and with beautiful compactness and discreet persistence.
- Beautiful golden orange colour, orange reflections.
- Fresh acetic and lactic notes, scents of yellow apple and tropical fruit are combined with warm woody, slightly earthy and cellar notes. An intriguing and complex bouquet, revealing a touch of vanilla and red berries (cassis and strawberries) in its refined intensity. Warm ethyl notes with the passing of time, crowned by fruit fragrances.
- The body is full, sustained, and softened by a lively sparkle.
- On the palate, the ageing in barriques plays lead role, offering toasted, woody, vinous and vanilla notes, immediately after red fruit, a touch of citrus and again tropical fruit. A good lactic and acetic freshness, the bitterness is moderate but present.
- To the after smell it releases woody and humid notes of earth, and ends with a wonderful dryness that satisfies the palate and warmly invites a second sip. The aftertaste is long, warming, slightly astringent and refined.
A long period of ageing requires a careful assessment of the beer, which must undergo special standards of alcohol content and bitterness in order to balance the activities of the different microorganisms present in the wooden barrels and which over such a long time can offer a considerable contribution. A study has therefore begun to identify the major physical chemical parameters which allow the indigenous flora of the barrels to contribute in the most appropriate way possible.
The result obtained is therefore the result of the work of the wild and indigenous yeasts of the barrels and of the acetic and lactic bacterial flora, which has been given all the time necessary to evolve absolutely original hints, scents and flavours not otherwise obtainable. The resulting product is characterized by a very high attenuation (dryness, cleanliness) and a balanced but evident acidity, with barrique but fresh hints at the same time.
THE INGREDIENTS
- Source water.
- Pilsner malt, caramelised malt of different grades.
- Bitter German hops, Czech hops with aroma.
- Mix of American and Central European hops in dry-hopping at the end of fermentation.
SERVICE
Glass: Calice
Service Temperature: 7-10°C