The Old School The New
Garden Path Fermentation in Burlington, Washington, United States 🇺🇸
IPA - Sour / Wild Regular|
Score
6.71
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Our take on what IPA once was, using a coolship full of hops co-fermented with native yeast in an open foudre.
Components: Batch #28, brewed 10/11/18: Foudre-fermented “AntIPA”
Packaging Date: 11/7/18
Total Volume Packaged: 1917 L / 507.14 gal; 18 20-liter kegs; 9 30-liter kegs; 1716 750ml bottles
F.G.: 1.002
Grains: Copeland Dark Malt, Copeland Dark 80 Malt, Raw Red Wheat, Acidulated Malt. All purchased from Skagit Valley Malting.
Hops: Pacific Northwest Simcoe Cryo from YCH, Pacific Northwest Whole Flower Santian, Whole Flower Sterling, and Whole Flower Cascade from Indie Hops.
Other Ingredients: Municipal Water from the Judy Reservoir; Blackberry Honey from The Valley’s Buzz (for bottle/keg conditioning); our house culture of native Skagit Valley yeast.
Components: Batch #28, brewed 10/11/18: Foudre-fermented “AntIPA”
Packaging Date: 11/7/18
Total Volume Packaged: 1917 L / 507.14 gal; 18 20-liter kegs; 9 30-liter kegs; 1716 750ml bottles
F.G.: 1.002
Grains: Copeland Dark Malt, Copeland Dark 80 Malt, Raw Red Wheat, Acidulated Malt. All purchased from Skagit Valley Malting.
Hops: Pacific Northwest Simcoe Cryo from YCH, Pacific Northwest Whole Flower Santian, Whole Flower Sterling, and Whole Flower Cascade from Indie Hops.
Other Ingredients: Municipal Water from the Judy Reservoir; Blackberry Honey from The Valley’s Buzz (for bottle/keg conditioning); our house culture of native Skagit Valley yeast.
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The Old School The New - 3rd EditionThe Old School The New - 3rd Edition
IPA - Sour / Wild
6.8% ABV
Out of Production |
IPA - Sour / Wild | 6.8% |
6.82
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