Thursday, January 14, 2010
No better Mann
Brewing beer with low alcohol content and therefore utilising small quantities of malt during the brew, but still managing to make the beer satisfying is quite a challenge. English brewers are rather good at it, knocking out any number of moreish ales at 3.5% abv. However most of these beers are at their best on cask and do not take well to being captured in a bottle. Young's Bitter comes to mind - gorgeous on cask but thin and gassy in the bottle. So, how have brewers of Manns Brown Ale managed to produce an ale of a mere 2.8% abv that is very satisfying despite being shoved in a bottle? It's a trick I would like to learn. I don't like the way that the label seems to push the beer as a mere cooking ingredient because it holds its own very well as a stand alone drink. There is surprisingly rich roasted notes, but more importantly the malt satisfies, and this is often the big let down in beer of this strength. What am I saying, 'this strength'? This stuff is far weaker than the average pint of session ale on offer in Britain which makes its drinkability all the more surprising.