An experimental ale that is very bready and a little bit fruity
A reddish brown American ale layered with biscuity malt characteristics, fruity yeast esters, and slight nutty aromas. Light grain flavors and a red apple sweetness provide a distinct tang before a dry bready finish.
- Pub Brews
- ABV: 7.10%
- IBU: 4
Origin StoryYou may have all heard a reference to beer as "liquid bread". In a sense this is true. In order to brew beer, brewers utilize all of the same ingredients a baker would to make a loaf of bread. Obviously, there are many noticeable difference between bread and beer, especially when considering the other ingredients that get used between the two (ex. hops), but the similarities and bread analogies are applicable for other reasons as well. Thanks to use of cereal grains, water, and yeast, many beers, especially the more simple ones, end up having flavor characteristics that often get described as if you were talking about experiences found in a bakery. With terms like yeasty, bready, biscuity, and even flour-like being used to describe an assortment of popular beer styles, the crossover between the beverage and food world is best exemplified by beer. Offering you protein, carbs, sugar, and valuable calories (please sense the sarcasm here) that can all be converted into usable energy, beer was often used as a source of nutrition and sustenance. Historically, beer even served as a substitute for food, especially during times of holy piousness as practiced by 14th century Bavarian monks who would drink beer during times of fasting. Honoring this historical comparison applied to beer, Tony envisioned brewing one that embodied the true nature of what "liquid bread" would taste like. Using carefully selected malts that would offer the most bread-like flavors (Red Wheat, White Wheat, Victory malt, and Pale malt) Tony designed a beer that he hoped would be bread in a glass, more or less. However, being a first time experimental beer, there is always a certain level of risk when venturing into the brewing unknown. Fearing that an English Ale yeast strain would provide too many fruity aromas and flavors to a beer designed to have predominately light bread and biscuit like qualities, Tony decided to use an American Ale yeast strain. Unfortunately, the nature of the American Ale strain was a little too apparent, and the undeniable signature of unwanted fruity sweet yeast attributes remained. Always being the optimist, in response to the unplanned fruit flavors in his conceptual bread beer, Tony replied "that's Ok, Mr Biscuits looks a little fruity himself".
Name OriginLiquid bread
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