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By combining the authentic sourdough starter culture used in Stonemill Bakehouse's sourdough breads with Something in the Water Brewery's thirst for the unexpected, we went from bread aisle to bread ale.
What You’ll Love About It
Flown in from Germany, the sourdough starter culture in Stonemill Bakehouse's flavourful sourdoughs was used to brew this saison-style sourdough ale; with notes of fruity aromatics, warm spice, and subtle hints of toasted sourdough, balanced by a clean, crisp and bready finish. But don’t take our word for it, try this bold artisanal ale for yourself.
How It's Made
Like the sourdough culture we went all German for the ingredients, starting with three expressions of Pilsner malt - Weyermann Barke Pilsner, Eraclea Pilsner, and Floor-Malted Bohemian Pilsner - along with rye, spelt, and wheat. We hopped it traditionally with Tettnang, and non-traditionally with Huell Melon. Finally we added the sourdough, and after giving it time to work its magic, finished the beer off with a saison yeast.
Why Is It Called Stonemill Sourdough Summer Ale?
There’s nothing quite like the smell of fresh-baked bread on a summer morning.
And now you can experience the taste and aroma of this fresh-baked take on beer.
But maybe wait till 11am.
How To Enjoy It
Proper temp is "between 9°C to 12°C", but the rest is up to you.
Did You Know?
Stonemill sourdough rises slowly over time and brings you bold and exciting flavour.
Not only does it develop a deeply satisfying bread, but now, an unexpectedly delicious beer.