Commercial Description: Cask, Special;
While the barley is still in the field, the malster will check the grain
for quality. When cut open the inside should be white and starchy, known as ‘mealy’. If the inside is grey, the barley will probably contain too much nitrogen for brewing and would be known as ‘steely’. The tool used for cutting is known as a farinator.
We thank Chris Garrett, head malster at Warminster Maltings, for this one.
An amber beer with a mix of pale and crystal malts with a robust hoppy bitterness and finish – although not as sharp as the Farinator’s Cut.
Cask conditioned at The Hobgoblin, Reading. Brilliant gold with a trace of beige head; honeyed aroma; flavours of citrus hops and honey over a bready body; a dry, clean, citrus aftertaste. A very well crafted beer.
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