马上注册，进入精酿啤酒的世界。APP下载请搜索：汽泡菌
您需要 登录 才可以下载或查看，没有帐号？立即注册 
x
1，苹果贵兹：自然发酵混合苹果酒，采用橡木桶陈酿，两年陈、一年陈和未过桶苹果酒按3:3:4比例混合，桶陈时采用氧化法增强风味，带来不一样的cider感受，甜感，梨感，梅子，酒精度8.0，苦度0
Apple Geuze: Spontaneously fermented mixed cider, aging in oak barrels, two-year-aged, one-year-aged and non-barrel aging ciders are mixed in a ratio of 3:3:4, and the barrel aging was done by proper oxidation to enhance the flavor and bring viable cider perception, sweetness, pear, plum, alcohol: 8.0ABV, bitterness: 0IBU.
2，IGA-野菌雷司令橡木酸塞松：kettle sour 与比利时传统塞松酵母配合，后入橡木桶桶陈一年半，期间添加宁夏贺兰山东麓产区雷司令葡萄，浓郁的葡萄香气，酒体干爽、清脆，尾调明显的白葡萄风味，酸度适中搭配木质马厩塞松。酒精度6.0，苦度15，重点注意：饮用温度13-14度，所以需要放置一会～
IGA-wild Riesling oak aging sour saison: kettle sour is combined with traditional Belgian saison yeast, following barrel aging for 1.5 years, during which it adds Riesling grapes from the eastern foothills of HeLan Mountain in Ningxia, giving a strong grape aroma. The wine is dry and crisp, with a clear white grape flavor at the end, with moderate acidity paring wooden and barn flavor saison. 6.0ABV, 15IBU. Tips: the drinking temperature is 13-14 degrees, so it requests a bit patience before drinking it.
3，半自然发酵秦岭野菌小麦：打破市面陈酿酒类无小麦风格的常规，采用浑浊糖化法增强了桶陈能力，开放式接种微生物，但使用了酿酒酵母属所以不能称为自然发酵，后期由于野菌的作用小麦啤酒典型的乙酸异戊酯风味首先消失，再通过工艺使clean beer的发酵产生较多酚类，配合brett产生丰富的funky风味，复杂的微生物环境和桶陈工艺使酸臭平衡。ABV5.5，IBU12。
3. Semi-spontaneously fermented QinLing wild wheat beer: Challenge the conventional style of aging beer with no wheat beer in the market, using the hazy saccharification method to enhance the barrel aging potentiality, open inoculation of microorganisms, plus using Saccharomyces cerevisiae, so it is called as semi-spontaneous fermentation instead of spontaneous fermentation. Because of the action of wild bacteria, the typical isoamyl acetate flavor of wheat beer disappears at first, and then the fermentation of clean beer produces more phenols through the process, to help brett yeast producing a quite rich funky flavor. The complex microbial environment and barrel aging process make the funky and acidity well-balanced. ABV5.5, IBU12.
4，烈性陈酿野菌葡萄艾尔：无酿酒酵母参与，单一桶内发酵，混合菌种参与发酵全程，利用高酒精度抑制产酸，10%未发芽小麦提供后期桶陈动力。funky香气明显，葡萄甜美感，浅色类啤酒微氧化带来的水果，蜂蜜甜。ABV12，IBU0。
4. Barrel aging wild strong grape ale: no commercial saccharomyces cerevisiae involved, single barrel fermentation, mixed strains participated in the whole fermentation process, use high alcohol content to inhibit acid production, 10% ungerminated wheat provides later barrel aging power. Obvious funky aroma, grapes sweet perception, the micro-oxidation of light color beer brings specific fruits and the sweetness of honey. ABV12, IBU0.
5，水果大暴表野菌酸艾尔：逐步混合陕西省周至县特产黑布林，临潼区特产石榴，山东产红皮梨桶陈14个月。浓郁复杂的水果香气，野菌味隐于其后，纯水果榨汁发酵酯化，酒体轻盈，苹果酸与乳酸交织，苹乳还原双乙酰完成，酸味清晰且适度。ABV6，IBU0。
5. Fruit punch wild sour ale: Gradually mix black plum, the specialty in Zhouzhi County of Shaanxi Province, pomegranate, the specialty in Lintong District, and the red pear, the specialty in Shandong for 14 months. Rich and complex fruit aroma, with a hint of wild fermentation flavor. Pure fruit juice is fermented and esterified, the body of this beer is light and elegant, malic acid and lactic acid are well-integrated, and the reduction of diacetyl by MLF, so it remains a fresh and moderate sourness in the beer. ABV6, IBU0.
6，双桶香草酸帝国世涛：先后在红酒桶和波本桶中陈酿，共26个月！！！浓郁的波本桶、酱油、香草香气；深黑色，不透明，棕色酒头；红酒桶桶陈带来的酸和波本桶带来的威士忌风味融合，巧克力，焦糖感，香草味道，温暖酒精感，长期桶陈带来的甘油顺滑度。ABV13，IBU25。
6. Double-barrel aging vanilla sour imperial stout: aging in red wine barrels and bourbon barrels for 26 months!!! Rich bourbon barrel aroma, soy sauce aroma, vanilla aroma; dark black color, opaque, brown beer head; the sourness from the aging of the wine barrel and the whiskey flavor from the bourbon barrel are well-balanced, chocolate, caramel, vanilla aroma, along with warm alcoholic perception, and the smoothness from glycerin by long-term barrel aging. ABV13, IBU25.
7，三莓酸艾尔：采用煮沸锅酸化技术产生乳酸，pH3.4，英式酵母干净发酵，发酵末期添加大量树莓，蔓越莓，少量樱桃，苹果酸与乳酸复合，酸爽可口！ABV5.0 IBU12。
7, Tri-berry sour ale: apply kettle souring process to produce lactic acid, pH3.4, fermented nicely by English yeast, infused with a lot of raspberries, cranberries, a small amount of cherries at the end of the fermentation. The combination perception of malic acid and lactic acid makes this beer simply fresh and delicious! ABV5.0 IBU12
8，白桃酸塞松：
白桃酸塞松 酸化塞松配方 酸化时间短呈现微酸感 配合传统塞松酵母带来的特殊风味 添加白桃果泥调味增彩，让你桃气满满。ABV：5.5% IBU：15
8. White peach sour saison:
White peach sour saison is an acidified and flavored version of classic saison beer. A quick acidification process brings a slightly sourness and freshness to the wort. Afterwards, it was integrated with the unique flavor from saison yeast, ending with white peach juice, the beer is fruity and easy drinking. ABV: 5.5% IBU: 15
9. 合酿款-老棕艾
采用大九酿造的热带共和与勿幕精酿桶陈一年的英式烈性艾尔混合，再加入新鲜桃子，继续桶陈一月，桶陈麦芽味混合着复杂的酸性水果味道，浓郁的深色浆果、梅子风味，酸性明显层次丰富，微弱funky收尾，无酒花香，酒体适中。ABV8.0，IBU25
A brilliant mix of Maha Nine Brewing’s: tropical republic and WuMu Brewing’s one-year barrel aging British stronge ale, infused with fresh peach, gone for one-month aging in the barrel. Complex sourness from fruits with barrel aging malty flavor, intense dark berries, plum aroma…clean sour but full of multi sensational journey, ending with light funky note, no hoppy aroma, the moderate beer body. ABV8.0, IBU25. |
下载客户端 免费领取精酿啤酒券
