Whilst squirrels cache their nuts for the winter, we were busy preparing acorns
for this very special dark ale, spring release.
With help from Bello Wild Foods, we have turned the humble acorn,
a nut not commonly considered edible, in to an ingredient that chefs are fighting for.
After peeling the oak nuts, leaching their tannins in water over several days, drying, roasting
and milling, you are left with a flour (or coffee, if heavily roasted), which brings
amazing toffee and sweet nutty flavours to anything it plays a part of.
This sweet, dark ale, with caramel and roasty flavours from the selection of malts used, is the perfect drink to carry those flavours and with a hint of spice from more local Myrica Gale, it's perfectly balanced for a cold spring evening.
Water, Barley Malt, Oats, Yeast, Acorns, Myrica Gale
ABV - 5.3%
IBU - 14
CACHE ARTWORK BY
WYLDE BRANDING CO
Aurora of Wylde Branding Co is a freelance designer specialising in graphics and branding for boutique sized creative and culinary industries.
A graduate of Central Saint Martins who works mainly with digital collage of vintage, botanical, photographic/screen print imagery and type to create unique and whimsical designs.