Something extra special...
1.ARKELL’S KINGSDOWN ALE (5.2% Arkell’s, founded in 1843, is a sturdy independent, family-owned brewery in Swindon whose success in the 19th century was fuelled by the town becoming an important hub of the new railway system. Brewing takes place in traditional wood-jacketed mash tuns, coppers and open square fermenters. Kingsdown Ale was introduced in 1969 when Swindon Town football club won the Football League Cup. The football team has not had much to celebrate since then but the beer has become a popular member of the brewery’s portfolio. It is a “parti-gyle” beer, which means it is the same recipe as the brewery’s 3B 4% premium bitter. A strong wort or extract is made, then brewing water is added to create two beers of different strengths. Kingsdown is fashioned from Maris Otter pale and crystal malts, with a small amount of brewing sugar (30 units of colour). The hops are Fuggles and Goldings, with a late addition of Goldings in the copper boil (36 bitterness units). The generous use of Goldings gives a peppery note to the amber-coloured beer that brilliantly balances biscuity malt and pear drop fruitiness. The deep and complex finish is bittersweet, with sappy malt, ripe fruit and peppery hops.
2. FULLER’S ESB (5.5%) The beer that gave a name to an international style is brewed with 90% Optic pale malt, 3% crystal and 7% flaked maize (colour units 30). The complex hop recipe includes Challenger, Goldings, Northdown and Target. The beer is late hopped in the copper wit.....
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By Roger Protz
Section : Beer styles
Page number : 56
