CASK MASTER EXTRA SPECIAL BITTER

STYLE

The style of Bitter started life in the very same breweries as the pale ales in 18th century Britain. However, pale ale grew up on the road and so was served bottled, the style of bitter grew up in pubs and was exclusively sold on cask. As innocent as a serving suggestion may seem, this lead to a splitting of the family tree. Barrel-ageing and very late dry hopping lead to variations in colour, sweetness and, above all, hop aroma. In short: bitter wasn’t made for the cask. It was made IN the cask.

Cask Master ESB is an ‘Extra Special Bitter’ meaning slightly more alcohol and much more hop aroma than is seen in standard bitters. In designing this recipe we had 3 things in mind: a deep copper body, a creamy white head and a toasty, nutty malt backbone that fills every moreish mouthful. Our inclusion of low levels of brown malt and late dry hopping will have your beer tasting like it was drawn straight from the cellar.

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GRAINS

  • Maris Otter

    Maris Otter is a cultivar of barley typically kilned to a mid-pale degree. Maris Otter was the result of a selective breeding process in England in the 1960s and since then has dominated as a must-have malt choice in the grist of any English style. Using Maris Otter as the base of your beer expect a red-copper hue with nutty and malty tastes.

  • Munich Malt

    Munich Malt has its origins in Germany where brewers would kiln the barley to a slightly higher temperature to obtain a slightly darker colour and a much richer malt flavour. Used in conjunction with other malts, Munich malt imparts a rich bready flavour to beer and greatly enhances the malt backbone without adding too much residual sweetness.

  • Pale Crystal Malt

    Pale Crystal Malt is different from other malts in that most of the sugar content in the grain is readily available before the mash. This gives crystal malt a distinctly sweet flavour even when eaten on its own, uncooked. No surprise then that adding a pale crystal malt will add an extremely sweet malty character that persists into the finished beer. Pale crystal also adds notes of syrup and light honey.

  • Brown Malt

    Brown Malt is an ancient malt as far as grist choices go. This was traditionally used in high proportions in early porter and brown beers. Brown malt gets its colour from being kilned and roasted over a coal fire. This imparts a subtle and pleasing smoked flavour. The colour imparted by this malt perhaps goes without saying but it can be included in paler beers at lower proportions to avoid getting a brown beer. The overriding flavours given by this malt at low levels are coffee and chocolate.

  • Rolled Oats

    Rolled Oats are a powerful addition to any brewer’s toolbox. As an unmalted adjunct they carry a large amount of undigested protein that aids head retention and improves the body of finished beer. They are also a natural source of essential trace minerals required by yeast. The flavour impact of oats is subtle (and perhaps obvious) but sits well in almost any style with toasty cereal notes. Inclusion of oats at a high level can impact on clarity and may negatively affect mash viscosity during brewing.

HOPS

  • Northern Brewer

    Northern Brewer (AA 6-10%) originates from the UK and so it well suited to English and European-style ales and lagers. There are also some classic styles in the US (such as California Common) that rely on Northern Brewer hops. It is a truly versatile hop. Added early in the boil Northern Brewer will provide a highly bitter base and perhaps a woody taste with little hop aroma. Added later, this hop provides a pleasant piney flavour and aroma with slight minty notes.

  • East Kent Golding

    East Kent Golding (AA 5-6%) is the ultimate English hop and has been used by almost every British brewery for centuries. Though the bittering power of EKG aren’t great, adding early in the boil lays down a base of strong honey. Adding as a flavour addition opens up a world of flavours that can range from earthy to floral lavender and thyme.