Shnoodlepip | The Wild Beer Co
ABV: 6.5%
Style: Farmhouse Ale - Other
Actively Produced
Description: An incredibly unusual beer made in collaboration with three brewers A collaboration of three brewers, three nationalities and six ideas brought together to learn, experiment and enjoy. Made by Kelly Ryan from Good George Beer in NZ, Brett Ellis (originally from the US) from the Wild Beer Co, and Mark Tranter from Burning Sky Brewery. This beer explores new ideas, techniques, ingredients, combinations and processes. Using all three brewers combined knowledge and experiences to create an incredibly unusual and complex beer, this utilises every opportunity to take advantage of amazing ingredients and try alternative techniques. Somerset Sharpham Park Spelt has been used for a full body. Pink peppercorns give a gentle sweet spiciness. Saison and Brettanomyces yeast strains lead to a dry spicy character that will continue to evolve. Wood-ageing in French red wine barrels for 4 months adds depth and oak. Passion-fruit brings a tart tropical fruit character. The 4 month ageing process has been finished off with amazingly tangy Hibiscus flowers. That is one shnoodlepippin beer!
Style: Farmhouse Ale - Other
Actively Produced
Description: An incredibly unusual beer made in collaboration with three brewers A collaboration of three brewers, three nationalities and six ideas brought together to learn, experiment and enjoy. Made by Kelly Ryan from Good George Beer in NZ, Brett Ellis (originally from the US) from the Wild Beer Co, and Mark Tranter from Burning Sky Brewery. This beer explores new ideas, techniques, ingredients, combinations and processes. Using all three brewers combined knowledge and experiences to create an incredibly unusual and complex beer, this utilises every opportunity to take advantage of amazing ingredients and try alternative techniques. Somerset Sharpham Park Spelt has been used for a full body. Pink peppercorns give a gentle sweet spiciness. Saison and Brettanomyces yeast strains lead to a dry spicy character that will continue to evolve. Wood-ageing in French red wine barrels for 4 months adds depth and oak. Passion-fruit brings a tart tropical fruit character. The 4 month ageing process has been finished off with amazingly tangy Hibiscus flowers. That is one shnoodlepippin beer!
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