Pub Style Bailiwick
We’ve pulled out a small amount of Bailiwick, Our English Brown Ale, before fermentation was complete and allowed it to carbonate naturally. We will be serving it on a traditional Angram Hand Pump “Beer Engine”. Beer + air are pulled into the piston with one motion and pushed through a narrow nozzle with the next motion. This effectively injects air (which is mostly Nitrogen) into the beer and creates that hypnotizing cascading bubble effect that Nitro-poured stouts (like Guiness) typical exhibit.
You’ll notice the flavors just hit a bit different when the beer is served with this method. Everything is just a bit smoother, a bit softer but not neccesarily muted. In fact, we think the malty notes really shine. Those layers of rich toffee, toasted bread crust linger a bit longer without the tingly carbonation to lift them away. There is still enough minerality & hopiness in this beer to ensure a clean finish but it is definitely less snappy than the “regular” version.
Perfect, if you like…
- Tootsie Rolls(TM)
- Drinking more than one
- Brown ales
- Beers in James' Bailiwick (i.e. Jen’s favorite beers)
- Bailiffs, Bailies & Baileys