Zwaan & Tulp by Slowburn Brewing Co-op

With the guidance from the Jopen crew, we decided to add mash-hopping to the brewing process. We added Simcoe hops directly to the mash in order to extract additional aromas and increase stability. White Labs brought us their Burlington Ale yeast, a classic but new to us, which lends that quintessential New England character. They also came down to our basement lab to teach us a few things with a microscope. We used Riwaka hops on the hot side then dry-hopped on the cold side of fermentation with Centennial, Citra and Amarillo. ​ The result is a soft and balanced Pale Ale that is packed with citrus and melon deliciousness.

Last updated about 12 hours ago