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
  • Hops
  • Fruit
  • Spice
  • Bitter
  • Roast
  • Sweet
5.0% ABV