Making a 3.4% beer takes finesse and slight of hand, keeping it balanced shows the craft of a great Brewer. Traditional Ale malt may be the backbone, but it is the Carapils and Carahell that give mouthfeel and body to diminish lightweight preconceptions. Amarillo hops in the boil and a mix of Amarillo and Mosaic hops during the whirlpool as well as dry hopping gives Newstead 3 Quarter Time Session Ale just enough bitterness balanced with an abundant but not overpowering flavour.
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Making a 3.4% beer takes finesse and slight of hand, keeping it balanced shows the craft of a great Brewer. Traditional Ale malt may be the backbone, but it is the Carapils and Carahell that give mouthfeel and body to diminish lightweight preconceptions. Amarillo hops in the boil and a mix of Amarillo and Mosaic hops during the whirlpool as well as dry hopping gives Newstead 3 Quarter Time Session Ale just enough bitterness balanced with an abundant but not overpowering flavour.
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