Like the plague, Table Beer was incredibly popular in medieval Europe. Typically containing less than 1% alcohol, Table Beer was considered safer to consume than water and, as so, was enjoyed at each meal, by the whole family. And while each region had its own interpretation and method of production, modern Table Beers have lent towards the Belgo-Franc phenolic character.
Table beer, small beer, middie, Session IPA; the idea is a satiating, flavoursome experience without the alcohol. A challenging task, particularly for the booze bogans at Working Title. Ethanol doesn’t just dampen your ego, so your id and superego can have their own party, it creates texture, flavour and balance. All manner of poor brewing technique can be disguised by ABV 👀. Therefore, a lack of alcohol leaves a chasm in the overall experience.
Building texture and flavour into middies can be achieved through numerous avenues. Specially malts like rye and crystal are an option. Heavy dry hop loads are another. High mash temperatures or even cold mashes have been touted as building texture. This time, we’ve gone with phenolics and esters. These fermentation products are volatile, and therefore aromatic, but also give viscosity.
Using a huge wheat malt build, and Wild Belgo yeast we’ve supped up the 4-vinyl guaiacol, that clove like phenol, to give viscosity. The beer then underwent a secondary ferment on Brettanomyces Bruxellensis for rich esters and some funk. The resulting product is floral, with a touch of wild diesel, super viscous and slightly tart at the finish. A quaffer with flavour, look at us.
They don’t call it the Mid-dle ages for nothing. It’s probably still Wednesday in Belgium somewhere.
Table beer, small beer, middie, Session IPA; the idea is a satiating, flavoursome experience without the alcohol. A challenging task, particularly for the booze bogans at Working Title. Ethanol doesn’t just dampen your ego, so your id and superego can have their own party, it creates texture, flavour and balance. All manner of poor brewing technique can be disguised by ABV 👀. Therefore, a lack of alcohol leaves a chasm in the overall experience.
Building texture and flavour into middies can be achieved through numerous avenues. Specially malts like rye and crystal are an option. Heavy dry hop loads are another. High mash temperatures or even cold mashes have been touted as building texture. This time, we’ve gone with phenolics and esters. These fermentation products are volatile, and therefore aromatic, but also give viscosity.
Using a huge wheat malt build, and Wild Belgo yeast we’ve supped up the 4-vinyl guaiacol, that clove like phenol, to give viscosity. The beer then underwent a secondary ferment on Brettanomyces Bruxellensis for rich esters and some funk. The resulting product is floral, with a touch of wild diesel, super viscous and slightly tart at the finish. A quaffer with flavour, look at us.
They don’t call it the Mid-dle ages for nothing. It’s probably still Wednesday in Belgium somewhere.
